Pretty and petite, these bite-sized desserts are almost as irresistible as a perfectly chilled glass of champagne. The frosting’s cream cheese base provides a nice alternative to the sometimes-too-sweet tang of buttercream. If you’re not a fan of coconut, then feel free to omit it and add caramel instead. Here is how to make Mini Lemon Cupcakes With Toasted Coconut Frosting.
Yield: 30 mini cupcakes
Ingredients
12 tablespoons unsalted butter at room temperature
1 cup sugar
3 large eggs
2 tablespoons lemon zest
1/4 cup lemon juice
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons lemon extract
1/4 teaspoon baking powder
1 lb cream cheese at room temperature
3 sticks unsalted butter at room temperature
1 1/2 cups confectioners’ sugar
1/2 cup hazelnuts, chopped, toasted
7 oz sweetened, shredded coconut, toasted
Directions
Preheat oven to 325˚F. Add butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On high speed, cream until light and fluffy, about 5 minutes. At a low rate, add eggs one at a time. Then, add lemon zest, juice, and extract.
Sift flour, salt, and baking powder in a separate bowl. Add to butter mixture and mix until just combined.
Line mini muffin tins with liners. Using a tablespoon, add batter to the liners so they are 3/4 full. Bake in the oven for 10–15 minutes, until tops are golden brown and a cake tester comes out clean. Allow cupcakes to cool.
Place cream cheese and butter in a bowl of a cleaned stand mixer. Mix on high speed until well-combined, light, and fluffy, about 5 minutes. Add confectioners’ sugar and mix until no lumps remain.
Ice cupcakes and sprinkle with hazelnuts and coconut. Serve at room temperature or refrigerate overnight.
Kitchen tool we adore: Le Creuset Signature 7 1/4-Quart Round Dutch Oven
Le Creuset makes beautiful cookware that lasts a lifetime, but our favorite piece is their 7 1/4-quart Dutch oven, which retails for about $285. We use it constantly, especially when braising meats and making large batches of soup since it goes seamlessly from stovetop to oven to dishwasher.
Available at Williams-Sonoma, Sur La Table, and Macy’s
If you liked our Mini Lemon Cupcakes With Toasted Coconut Frosting recipe, check out:
Coconut cupcakes with strawberries, balsamic & basil
Heavenly Angel Food Cupcakes with Red Raspberry Cream Cheese and Whipped Cream Frosting
