Coconut Lemon Mini Cupcakes

These little babies were well received at Book Club and work. So light, they couldn’t possibly have too many calories or be bad for you!

Coconut Lemon Mini Cupcakes

Coconut Lemon Mini Cupcakes 2

Coconut Cupcakes
1 box white cake mix
1 cup coconut, processed in food processor
2 eggs
1/3 cup oil
1½ cups coconut milk

Preheat oven to 350° and put mini cupcake papers in mini cupcake pan. With electric mixer, mix cake mix, coconut, eggs, oil, and coconut milk for 2 minutes. Scoop batter into prepared cupcake pan, filling each cup about 3/4 full. Bake 15-18 minutes, until top is set and springs bake when touched. Cool completely before frosting.
Makes approx. 48 mini cupcakes.

Lemon Buttercream
1 cup butter, softened
5 cups powdered sugar
1 lemon, finely zest and squeeze juice
2-3 Tbl cream
yellow food color
coconut

Beat butter with electric mixer for 5 minutes until creamy lighter in color. Add powdered sugar, zest. Add enough food color, cream and juice to make desired color, consistency and taste. Pipe onto completely cool cupcakes, and dip frosted top of cupcake in bowl of coconut.

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3 thoughts on “Coconut Lemon Mini Cupcakes

  1. Hi Kristen!! they are so cute– and I’m sure delicious!! I tried to get on your blog earlier this week and wordpress it was closed!! I was so sad– and wondered if they would send you a message–would be sorry to see you go!! So happy to find you back at it today. hooray! xox

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