Mini Orange-Lime-Coconut Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
These tangy little cupcakes are filled with a coconut cream and topped with coconut frosting.
Ingredients
Cupcakes:
  • ¾ Cup Unsalted Butter, Softened
  • 1⅓ Cups Sugar
  • 1 tsp Vanilla Extract
  • 3 Large Eggs
  • 1 tsp. Orange Zest
  • 2 Cups All-purpose Flour
  • 2¼ tsp. Baking Powder
  • ½ tsp. Sea Salt
  • 1-2 Large Oranges, Juiced (I used a “tangelo”, any large orange will do)
  • 2 Limes, Juiced
Filling:
  • ½ Cup Fage 0% Greek Yogurt
  • 2 Tbsp Sugar
  • 3 Tbsp Shredded Coconut
Frosting:
  • ¼ Cup Unsalted Butter, Softened
  • ¼ Cup Coconut Milk
  • ¼ tsp. Sea Salt
  • 3 Cups Powdered Sugar
  • ¼ Cup Shredded Coconut, Firmly packed
Instructions
  1. Preheat Oven to 350º.
  2. Prepare your mini cupcake pans with liners.
For Cupcakes:
  1. Cream together butter and sugar. Add vanilla. Add zest. Add eggs one at a time, mixing well with each addition.
  2. In a separate bowl mix dry ingredients.
  3. Also prepare your orange and lime juices. This is important: The total amount of juice between the limes and the oranges should equal one cup. If you do not have 1 cup total of juice after you’ve juiced your orange and limes, juice another orange to top off.
  4. Add flour mixture to butter mixture gradually, alternating with the juice.
  5. Pour batter evenly between mini cupcake cups ⅔ full.
  6. Place in the preheated oven for 15 minutes or until baked through with springy-to-the-touch tops.
  7. Remove from oven and allow to cool completely.
For Filling:
  1. In a food processor or blender, blend all ingredients of the filling together. It is essential that the shredded coconut be further shredded so it will be easier to suck up with a syringe.
  2. Using a thin syringe with a large tip, suck up the filling mixture, push it into the center of your cupcake, and give it a nice slow squirt. The coconut will occasionally clog the tip, just be patient! I gave each cupcake 2-3 squirts until the hole was full.
For Frosting:
  1. Cream butter.
  2. Slowly alternate adding powdered sugar and coconut milk while your mixer runs on low-medium speed. Add vanilla and salt.
  3. Add extra powdered sugar if the frosting is too runny, or coconut milk if the frosting is too stiff, if needed until desired consistency is reached. Add shredded coconut and mix well.
  4. Spread or pipe on to the top of your cupcakes.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/03/02/mini-orange-lime-coconut-cupcakes/