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
