How to Make Mini Coconut Cupcakes with Passion Fruit Icing - A Step-by-Step Guide

In the world of baking, there's something uniquely delightful about mini cupcakes. These bite-sized treats are perfect for any occasion, from birthday parties to brunches, and they're always a hit with both kids and adults. If you're looking for a new mini cupcake recipe to add to your collection, look no further than these Mini Coconut Cupcakes with Passion Fruit Icing.

Coconut is a beloved ingredient in baking, adding a rich and tropical flavor to any sweet treat. In this recipe, th...

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Ingredients

  • 1 ¼ cups cake flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup unsalted butter, softened
  • ⅓ cup white sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup unsweetened coconut milk
  • ½ cup sweetened shredded coconut
  • 1 cup confectioners' sugar
  • 2 tablespoons passion fruit nectar
  • 1 teaspoon heavy whipping cream
  • 24 edible flowers (such as violets or pansies)

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 20 mins
  • Total Time: 55 mins
  • Servings: 12
  • Yield: 24 mini cupcakes

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.
  • Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut.
  • Spoon rounded tablespoons batter into prepared muffin cups.
  • Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes.
  • Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes; garnish with flowers.
  • Nutrition

    211 cal.

    • Total Fat: 9g
    • Saturated Fat: 6g
    • Cholesterol: 30mg
    • Sodium: 103mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 35mg
    • Iron: 2mg
    • Potassium: 89mg