Mini Lemon-Coconut Cupcakes

Ingredients 

Photo: Tina Rupp

FILLING:

1/3 cup sugar

2 tablespoons cornstarch

1/3 cup warm water

1/4 cup orange juice

3 tablespoons lemon juice

1 teaspoon grated lemon rind

1 large egg yolk

CUPCAKES:

Cooking spray

1 1/2 cups all-purpose flour

1 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup light coconut milk

2 large eggs

3 tablespoons canola oil

1/2 teaspoon vanilla extract

1/2 cup flaked sweetened coconut, toasted

FROSTING:

2 tablespoons butter, softened

1/2 cup (4 ounces) Neufchâtel cheese

1 cup powdered sugar

1/2 teaspoon grated lemon rind

2 tablespoons light coconut milk

Preparation

1. To prepare filling, combine sugar and cornstarch in a small saucepan. Stir in 1/3 cup water, orange juice, lemon juice, rind, and yolk. Bring to a boil; reduce heat and cook, stirring constantly, about 3 minutes or until very thick. Transfer to a bowl, and chill. (To chill quickly, place the bowl in the freezer and stir every couple of minutes until room temperature.)

2. To prepare cupcakes, preheat oven to 350°. Coat 36 miniature muffin cups with cooking spray.

3. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add coconut milk, eggs, oil, and vanilla; beat with a mixer at low speed until smooth.

4. Spoon 2 teaspoons batter into each muffin cup. Add 1 teaspoon filling to center of each cup. Top with 1/2 teaspoon batter; spread over filling.

5. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Cool 5 minutes in pan; remove muffins from pan. Let cool completely before frosting.

6. To prepare frosting, beat butter and Neufchâtel cheese with a mixer at high speed until smooth. Add the sugar; beat well. Add rind and coconut milk; beat until smooth.

7. Generously frost tops of cupcakes; sprinkle with coconut.