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….

Enjoy!

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…..

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Valentine's Coconut Cranberry Mini Cupcakes

Miryam's original recipe

Yield: 20-22 mini muffins

Ingredients:

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

Frosting

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

 

Directions:

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.

 


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6 comments

  1. Recipes with just a few ingredients are the best, especially if it means the kids can get involved!

  2. Lemon and coconut are two of my favorite flavors. I love these types of snacks for a quick snack.

  3. 3-ingredient recipes are my favorite! I need a snack like this.

  4. These sound wonderful with that almond-lemon flavor combo! I have some almond flour sitting on my counter right now – I think I’ll make a batch with my kids :)

  5. I just love the lemon/coconut combo! :) And I love how easy these little bites are to make.

  6. To amp up the lemon flavor, consider adding 1-2 tablespoons of lemon zest, and a few drops lemon oil.

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