Coconut-Lemon Minis

coconut-cupcakes Quentin Bacon


  • 1 1/4 cups cake flour
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup flaked sweetened coconut
  • 1 teaspoon finely grated fresh lemon zest
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup canola oil
  • 1 cup low-fat buttermilk
  • 1 large egg
  • 1 large egg white
  • 1/4 teaspoon coconut extract
  • 2
  • 1 cup toasted coconut flakes, for garnish


1. Preheat oven to 350°. Place 38 miniature muffin cup liners in miniature muffin tin.

2. Place flours in a bowl. Sift sugar, baking soda, and salt into bowl. Stir in coconut and lemon zest.

3. Whisk butter and oil. Add buttermilk and next 3 ingredients (through coconut extract), whisking until well-combined. Add dry ingredients to wet.

4. Divide batter evenly among liners, and bake in middle of oven about 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to wire rack to cool.

5. Frost cakes, and garnish with toasted coconut.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 38 mini cupcakes (serving size: 1 mini cupcake)

Nutritional Information

Calories per serving: 142
Fat per serving: 6.5g
Saturated fat per serving: 3.4g
Monounsaturated fat per serving: 1.9g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 2.3g
Carbohydrate per serving: 19.0g
Fiber per serving: 0.5g
Cholesterol per serving: 16mg
Iron per serving: 0.6mg
Sodium per serving: 96mg
Calcium per serving: 25mg