These Lamington cupcakes are a fun twist on the classic Australian dessert. Light and fluffy cupcakes are dipped in a rich chocolate glaze, dusted with shredded coconut, and topped with a smooth whipped vanilla buttercream. It’s the perfect balance of indulgence and freshness in each bite!
Ingredients
For the Cupcakes:
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
For the Chocolate Glaze:
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
3 tablespoons unsalted butter, melted
3-4 tablespoons hot water (adjust for consistency)
For the Whipped Vanilla Buttercream:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream or milk
To Decorate:
1 cup shredded coconut (sweetened or unsweetened)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, making sure to mix well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until everything is combined.
Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
To make the chocolate glaze, whisk together the powdered sugar and cocoa powder in a bowl. Stir in the melted butter and enough hot water to create a smooth, pourable glaze.
Dip each cooled cupcake into the chocolate glaze, allowing the excess glaze to drip off. Immediately roll or sprinkle the shredded coconut over the glazed cupcakes. Place them on a wire rack to set.
For the whipped vanilla buttercream, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the vanilla extract and heavy cream, then whip on high speed for 3-4 minutes until the buttercream is light and fluffy.
Once the cupcakes have set, pipe or spread the whipped vanilla buttercream on top of each one. Serve and enjoy!
Servings and timing
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Variations
Add a fruity twist: For a unique flavor, I sometimes add a small spoonful of raspberry or strawberry jam in the center of each cupcake before baking.
Make them gluten-free: I’ve used a gluten-free flour blend in place of the all-purpose flour and had great results.
Vegan version: For a vegan option, substitute the butter with a plant-based butter, the eggs with flax eggs, and the buttermilk with a non-dairy milk and vinegar mixture.
Storage/Reheating
These Lamington cupcakes store really well! I like to keep them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, store them in the fridge for up to a week. To enjoy them later, simply let them come to room temperature or gently reheat in the microwave for a few seconds.
FAQs
How can I make the chocolate glaze thicker?
If you want a thicker glaze, I recommend adding a bit less water, or you can add more powdered sugar to adjust the consistency.
Can I use desiccated coconut instead of shredded coconut?
Yes, you can use desiccated coconut instead of shredded coconut, but it will give a finer texture. It will still work great for coating the cupcakes.
What if I don’t have buttermilk?
If you don’t have buttermilk, I like to use regular milk with a teaspoon of vinegar or lemon juice. Just let it sit for a few minutes to curdle, and it will work perfectly!
Can I freeze these cupcakes?
Yes, these cupcakes freeze really well! I freeze them without the buttercream and glaze to preserve their texture. When you’re ready to enjoy them, simply thaw and top with the glaze and buttercream.
How can I make the whipped vanilla buttercream lighter?
To make the buttercream even lighter, I whip it for an extra few minutes. Adding a bit more heavy cream or milk can also help achieve a fluffier texture.
Conclusion
Lamington cupcakes with whipped vanilla buttercream are a delightful treat that combines all the best flavors into one indulgent bite. From the fluffy cupcakes to the rich chocolate glaze, and the smooth, creamy buttercream, every part of these cupcakes is a joy. Whether you’re celebrating a special occasion or just in the mood for something sweet, this recipe is one you’ll want to make again and again.
Recipe:
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Lamington Cupcakes with Whipped Vanilla Buttercream
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Lamington cupcakes are a fun twist on the classic Australian dessert. These light and fluffy cupcakes are dipped in chocolate glaze, rolled in shredded coconut, and topped with whipped vanilla buttercream for a deliciously indulgent treat.
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
3 tablespoons unsalted butter, melted
3–4 tablespoons hot water (adjust for consistency)
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or milk
1 cup shredded coconut (sweetened or unsweetened)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients into the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- To make the chocolate glaze, whisk together the powdered sugar and cocoa powder. Stir in the melted butter and enough hot water to create a smooth, pourable glaze.
- Dip each cooled cupcake into the chocolate glaze, allowing the excess to drip off. Immediately roll or sprinkle the shredded coconut over the cupcakes. Place on a wire rack to set.
- For the whipped vanilla buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the vanilla extract and heavy cream, then whip on high for 3-4 minutes until light and fluffy.
- Once the cupcakes have set, pipe or spread the whipped buttercream on top of each one. Serve and enjoy!
Notes
For a fruity twist, add a spoonful of raspberry or strawberry jam in the center of each cupcake before baking.
For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
For a vegan option, substitute butter with plant-based butter, eggs with flax eggs, and buttermilk with non-dairy milk and vinegar mixture.
These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
To freeze, store cupcakes without glaze and buttercream, then thaw before adding the glaze and buttercream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
