Lamington Cupcakes
Experience a delightful twist on the classic Australian lamington with these Lamington Cupcakes. Soft, fluffy vanilla cupcakes are filled with sweet jam, topped with a creamy whipped vanilla buttercream, and coated in chocolate glaze and coconut.
- Prep Time: 50 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 12 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
- For the Cupcakes:
- 215g plain (all-purpose) flour
- 30g cornflour (cornstarch)
- 1⅓ cups (267g) granulated white sugar
- 1¾ teaspoons baking powder
- ¼ teaspoon salt
- 135g unsalted butter, melted
- 3 large eggs
- ¾ cup buttermilk
- 2 teaspoons vanilla extract
- For the Coating:
- ¾ cup desiccated coconut
- ¾ cup shredded coconut
- 1½ cups (195g) icing (powdered) sugar
- 1½ tablespoons unsweetened cocoa powder
- ⅓ cup light milk
- 15g unsalted butter
- ¼ cup raspberry jam
- For the Whipped Vanilla Buttercream:
- 250g unsalted butter, softened
- 2½ cups (315g) icing (powdered) sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk
Instructions
- Preheat the Oven:
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper cupcake liners. - Prepare the Cupcake Batter:
Sift together the flour, cornflour, baking powder, and salt.
In another bowl, whisk together melted butter, eggs, buttermilk, and vanilla extract.
Combine wet ingredients with dry and mix just until combined. - Fill the Muffin Tin:
Divide batter evenly, filling liners two-thirds full.
Bake 18–20 minutes or until a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to wire rack. - Make the Whipped Vanilla Buttercream:
Beat softened butter until creamy.
Gradually add icing sugar; beat until smooth.
Add vanilla and milk; beat until light and fluffy. - Assemble the Cupcakes:
Core the center of cooled cupcakes.
Fill cavities with raspberry jam.
Top with buttercream swirl. - Prepare the Coating:
Mix desiccated and shredded coconut.
Whisk icing sugar, cocoa, milk, and melted butter until smooth. - Coat the Cupcakes:
Dip each cupcake top into chocolate glaze, then into coconut mixture. - Serve:
Let cupcakes set for a few minutes before serving.
Notes
- Cool cupcakes completely before filling/frosting to prevent melting.
- For richer flavor, use dark chocolate in glaze.
- Store in airtight container at room temperature up to 3 days.
Find it online: https://yumfamilyrecipes.com/lamington-cupcakes/
