These mini cupcakes are the perfect “little something sweet” when you’re craving a portion-friendly 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 coco-nuts for this recipe.

No ratings yet

Lime-Ginger Baby Cakes with Coconut Frosting

These mini cupcakes are the perfect “little something sweet” when you’re craving a portion-friendly treat!
Servings: 12 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
 

Cupcakes

  • ¾ cup whole-wheat pastry flour *
  • ¼ cup all-purpose flour *
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 3 large egg whites
  • ¾ cup sugar
  • ½ cup milk, skim or almond milk
  • 2 tablespoons avocado 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.
  • **May substitute for any vegetable oil.

Instructions
 

  • 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.

Notes

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.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 150Carbohydrates: 23gProtein: 3gTotal Fat: 5g— Unsaturated Fat: 3g— Saturated Fat: 2gCholesterol: 20mgSodium: 120mgFiber: 1gTotal Sugar: 15g— Natural Sugar: 1g— Added Sugar: 14g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!