RecipeLime-Ginger Baby Cakes with Creamy Coconut Frosting

Nutrition Facts
Amount per Serving
  • Calories: 150
  • Protein: 3g
  • Total Fat: 5g
    • Unsaturated Fat: 3g
    • Saturated Fat: 2g
  • Cholesterol: 20mg
  • Total Carbohydrate: 23g
  • Dietary Fiber: 1g
  • Total Sugar: 15g
    • Natural Sugar: 1g
    • Added Sugar: 14g
  • Sodium: 120mg

    These mini cupcakes are the perfect “little something sweet” when you’re craving a bite-sized treat! The lime zest and ginger offer a combined zing of eclectic flavor and a delicious alternative to your go-to classics, chocolate and vanilla. The indulgent coconut frosting is rich, creamy and perfectly sweet— you’ll go coconuts for this recipe.

    • Prep time
    • Total Time
    This recipe makes 12 Servings
    Ingredients:

    Cupcakes

    • • ¾ cup whole-wheat pastry flour *
    • • ¼ cup all-purpose flour *
    • • 1 teaspoon baking powder
    • • ¼ teaspoon kosher salt
    • • 2 large egg whites
    • • 1 large egg
    • • ¾ cup sugar
    • • ½ cup milk (skim or almond milk)
    • • 2 tablespoons canola oil
    • • 2 teaspoons lime zest
    • • 1 teaspoon freshly grated ginger (or ½ teaspoon ground ginger)

    Frosting

    • • 2 ounces reduced-fat cream cheese, softened
    • • 1 tablespoon powdered sugar
    • • 6 ounces low or nonfat vanilla yogurt
    • • ¼ cup shredded coconut, lightly toasted

    * May substitute for all-purpose gluten-free flour.

    Preparation:

    Preheat oven to 375°F. Place a cupcake liner in each of 12 standard-sized muffin cups. In a small bowl, combine pastry flour, all-purpose flour, baking powder, and salt. In a large bowl, combine egg whites and whole egg. Beat with an electric mixer on high speed for 5 minutes. Add sugar and beat on high for 3 minutes.

    Add the flour mixture to the egg mixture. Beat just until combined. In a small bowl, combine milk, oil, lime zest and ginger. Add all at once to the egg mixture and stir just until combined. Spoon batter evenly into the prepared cupcake liners.

    Bake for 14 to 18 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan on a wire rack for 5 minutes. Remove cupcakes from the pan and cool completely.

    In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until smooth. Gradually beat in yogurt until mixture is smooth. Spoon yogurt mixture evenly on top of cooled cupcakes and sprinkle with coconut.

    Serving Size: 1 cupcake

    Note: To pipe frosting on cupcakes, prepare the frosting as directed and then chill the frosting for 2 hours to make it more firm. Transfer frosting to a piping bag fitted with an open star tip or a large round tip. Pipe frosting onto cupcakes and sprinkle with coconut as directed.

    Note: To make gluten-free Lime-Ginger Baby Cakes, prepare as directed above except substitute 1 cup all-purpose gluten-free flour for the whole wheat pastry flour and the all-purpose flour.