Valentine’s Coconut Cranberry Mini Cupcakes

These little mini cupcakes can be perfect for a valentine’s treat…..

They are super simple to whip together. What takes the longest is decorating the cupcakes in a pretty pattern but you can skip this step and just dollop the frosting on top of the cupcakes or if you want a healthier version just skip the frosting all together, which is what I will do next time…..

These cupcakes were really good. I found myself liking the ones with the cupcake liners best because for some reason they seemed a little bit more moist. I guess the liners retained  moisture around the edges of the cupcake because the ones that didn’t have a liner I found to be a bit tougher and more crisp around the edges.

I both used a mini cupcake and a regular cupcake pan to bake these. If you use the mini cupcake pan just decrease the baking time by 5 minutes or so.

Anyhow, with or without frosting these are delightful….


These cupcakes are darling and yummy. Needless to say that I ate 4 of them when I finished decorating them. NOT GOOD!!! I really have to work hard this week at the gym…..


Valentine's Coconut Cranberry Mini Cupcakes

Miryam's original recipe

Yield: 20-22 mini muffins


2 cups whole wheat pastry flour
2/3 cups sugar
2 teaspoons baking powder
1 cup sweetened cranberries
1 1/2 cups light coconut milk
1/4 cup olive oil
1/2 teaspoon coconut extract, vanilla flavor will also work
1 egg
1/4 cup shredded unsweetened reduced fat coconut
2 teaspoons sugar


8 oz 1/3 less fat cream cheese
4 tablespoons butter, at room temperature
3 - 4 cups confectioner's sugar
Food coloring of choice, I used a natural pink and purple coloring



Preheat oven to 400F.

In a bowl, with a whisk, mix sugar (except the 2 teaspoons), egg, oil, coconut milk and extract. Add flour, shredded coconut, cranberries and baking powder and combine.

Line cupcake pan with cupcake liners and fill each one 3/4 of the way with the batter. Sprinkle the remaining 2 teaspoons of sugar over the cupcakes.

Bake for 20-25 minutes or until tester comes out clean. Remove immediately from the pan and let cool on a wire rack.

Now you can decorate them with the frosting or leave as is.



  1. Que bonics que t’han quedat!!!! però quina feinada a omplir minimotlles, jejeje. El pròxim dia que faci magdalenes provaré de fer-ne de minis amb motlles de trufes, a veure què en surt.
    Una abraçada!

  2. These are so adorable! I love the color!

  3. Miryam vaya cucada…que bonitos y me gusta mucho la receta de las magdalenas, con la leche de coco, harina integral….muy rico.

  4. these are adorable, and I love that they’re coconut!!

  5. Thanks for the kid comments,

    If anyone makes them please let me know how they turned out for you :-)

  6. Que bonitas y ricas te han quedado!!


  7. I love Valentine’s Day desserts, and yours looks so, so delicious! You should really consider submitting this to Recipe4Living’s Valentine’s Day Recipe Contest! You could win a GreenPan Stainless Steel Todd’s Perfect Gourmet Cook Set!

  8. Pero que bonitas magdalenas te han quedado una monada para ese día.

  9. A few of my favorite things, cranberries and coconut! I have both of them right now in my pantry, so perfect :) Sweetened cranberries- dried right?

  10. Natasha,

    yes dry cranberries :-)
    Happy baking and thanks for visiting my blog!

  11. Yummy! Thank you so much for sharing the recipe of this yummy cupcakes. I will definitely try to make this.

  12. I tried the healthier mini vanilla cupcake recipe, and the cupcakes were damp and not fluffy at all. The taste was really bad too. I did accidentally add an extra egg, but I thought that would make it taste better. I assumed it would taste good and be healthy, but I was awfully disappointed! Not and never a make again! I guess wheat flour and cupcakes don’t go together!

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