Lamington Cupcakes

Why You’ll Love Lamington Cupcakes Recipe

This Lamington Cupcakes  recipe transforms the beloved lamington into easy-to-make cupcakes. They offer the perfect balance of soft vanilla cake, luscious chocolate coating, and a delightful coconut crunch. Easy to bake and decorate, they’re great for parties, afternoon tea, or anytime you crave a sweet treat.

Ingredients

• 1 1/4 cups all-purpose flour

• 1 1/4 tsp baking powder

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup milk

For the chocolate glaze:

• 1 cup powdered sugar

• 1/3 cup cocoa powder

• 1/2 cup milk

• Desiccated coconut for coating

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. In a bowl, sift together flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

5. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.

6. Divide batter evenly among muffin cups. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

7. Let cupcakes cool completely on a wire rack.

8. For the glaze, whisk powdered sugar, cocoa powder, and milk together until smooth.

9. Dip each cooled cupcake into the chocolate glaze, then roll in desiccated coconut to coat.

10. Place cupcakes on a wire rack to set before serving.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

• Use dark chocolate or white chocolate glaze for different flavors.

• Add a dollop of raspberry jam inside each cupcake for a surprise filling.

• Sprinkle shredded coconut on top for extra texture.

Storage/Reheating

• Store cupcakes in an airtight container at room temperature for up to 3 days.

• For longer storage, refrigerate and consume within 5 days.

• Avoid reheating to maintain the texture of the glaze and coconut.

FAQs

Can I make these gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend suitable for baking.

How do I prevent the glaze from dripping off?

Allow the cupcakes to cool completely before dipping and roll quickly in coconut to help the glaze set.

Can I prepare the glaze ahead of time?

Yes, store the glaze in an airtight container at room temperature and whisk before use.

What’s the best way to store leftover cupcakes?

Keep them in a sealed container at room temperature or in the refrigerator if your environment is warm.

Can I use shredded coconut instead of desiccated?

Desiccated coconut is preferred for texture, but shredded coconut can be used as a substitute.

Can I add a filling to the cupcakes?

Yes, add jam or cream cheese filling after baking by hollowing out the center.

How do I make the cupcakes more moist?

Ensure not to overbake and consider adding a tablespoon of sour cream to the batter.

Can these cupcakes be frozen?

Yes, freeze uncoated cupcakes in a sealed container for up to 3 months and glaze after thawing.

Can I use butter substitutes?

Yes, margarine or plant-based butter alternatives work in this recipe.

Are these cupcakes suitable for parties?

Absolutely, their individual size and beautiful presentation make them ideal for gatherings.

Conclusion

Lamington Cupcakes are a delicious and fun twist on the classic Australian dessert. Their moist vanilla base, rich chocolate glaze, and coconut coating make them an irresistible treat for any occasion. Easy to bake and perfect for sharing, these cupcakes are sure to become a favorite.