Lamington Cupcakes with Whipped Vanilla Buttercream

These Lamington Cupcakes are perfect vanilla cupcakes, coated in a chocolate glaze and coconut with a surprise centre. Just like a traditonal Aussie Lamington in cupcake form.

The Lamington. Who could let Australia Day come and go without at some point devouring a lamington? Certainly not me. So these Lamington Cupcakes are my take on a Lamington in the form of a cupcake. You know, those perfect little cakes already portioned out ….. oh no, here she goes again.  I do love a good cupcake.

Ok, so you have to love a dessert that has it’s very own website and an appreciation society. No, seriously. Check it out here.

The Australian Lamington Appreciation Society alleges that, back in 1901, Lord Lamingtons maid accidently dropped a sponge cake in some melted chocolate and rather than throw it away, very kindly covered it in coconut and served it up anyway. So thank you Lord Lamingtons maid. We love you 🙂

Somewhere along the way, someone started cutting them in half and spreading on some jam and often cream, and while some believe this is a travesty and a violation of the true identity of this culinary delight, I quite like it. I like Lamingtons both ways, with or without jam, meh. Just bring on the Lamingtons!!!!

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Why are these Lamington Cupcakes so good?

1. This vanilla cupcake is my very own that I developed some time ago now. We used this recipe for the cupcakes at our wedding. No creaming butter and sugar like most cupcakes, either. This one uses melted butter, everything in one bowl and stir it together. The melted butter keeps the mixture moist. The buttermilk keeps it light and moist. Perfect.
2. The buttercream is seriously good. I went out on a limb and moved away from my go-to ermine buttercream recipe, and made a good old traditional buttercream recipe. And then I whipped it. Whipped it good 🙂
3. When you take a bite of the assembled Lamington Cupcake, it’s totally reminiscent of the Lamington sponge rolls you can buy in the supermarket. The texture and flavour of the buttercream especially is right on the money.
4. I also love a cupcake that leaves it’s heavenly scent behind in the fridge long after it departs and has my husband telling me it’s cruel to allow the fridge to smell so good without providing any cupcakes to go along with it.

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Yes. I did good people. This one is a real winner. So, Australia Day or not, give these a go. You’ll have them coming back for more.

And if you’re a sucker for cupcakes like me, check out some of my other cupcake recipes . Gingerbread cupcakes with Cinnamon Buttercream Frosting. Dreamy Creamy Orange Cupcakes. Cookies and Cream Cupcakes. Or just go here and check them all out

5 from 2 votes

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Lamington Cupcakes with Whipped Vanilla Buttercream

Vanilla cupcakes, coated in a chocolate glaze and coconut with a surprise centre.

Course Afternoon Tea, Dessert, Snack, Sweets

Cuisine Australian

Keyword blueberry cupcakes, lamington, lamington cupcakes, lamingtons

Prep Time 40 minutes

Cook Time 25 minutes

Total Time 1 hour 5 minutes

Servings 20

Calories 569 kcal

Author Marie

Ingredients

For the Cupcakes

• 275 g plain (AP)flour
• 55 g corn flour (corn starch)
• 2 cups caster (superfine or white granulated) sugar
• 2 ¼ teaspoons baking powder
• ½ teaspoon salt
• 4 eggs
• 1 cup buttermilk
• 1 tablespoon vanilla extract (note 1)
• 180 g unsalted butter, melted and slightly cooled

For the Coating

• 1 cup desiccated coconut
• 1 cup sweetened coconut flakes
• 3 cups icing (powdered / confectioners) sugar
• ¼ cup dutch processed cocoa
• ¾ cup milk
• 30 g unsalted butter

For the Buttercream

• 375 g unsalted butter, softened
• 3 cups icing (powdered / confectioners) sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 3 tablespoons thickened cream (note 1)

Other

• ½ cup raspberry jam

Instructions

1. Preheat oven to 180C (160C fan forced) / 350F. Line 20 muffin tin holes with paper cupcake cases.

2. For the cupcakes: In a large bowl, sift together the plain flour and corn flour. Add the sugar, baking powder and salt and stir well so everything is evenly distributed

3. Beat the eggs well, until they become frothy. Add the buttermilk and vanilla and mix well. Now add the melted butter and stir well.

4. Pour half of the wet ingredients into the dry ingredients and stir well. When mixed through add the rest of the wet ingredients and stir just enough to fully combine everything.

5. Fill the cupcake liners about 2/3 full, then bake for 22-25 minutes or until a toothpick inserted comes out with just a few crumbs on it. Make sure to turn the tray halfway through cooking so they all cook evenly.

6. Remove from the oven and allow to cool in the tins for 5 minutes before transferring the cupcakes to a wire rack.

7. For the coating: Mix the two types of coconut together in a bowl. In a separate bowl, sift together the icing sugar and cocoa. To make the glaze, heat the milk and butter together in a saucepan over medium heat until the butter melts and milk starts to bubble. Pour the mixture into the icing sugar and cocoa and stir until smooth and glossy.

8. Remove the paper cases from the cupcakes. One at a time, dunk the cupcakes in the chocolate glaze and turn to coat all over. Allow the excess to drip off, then roll the cupcake in the coconut, pressing firmly to help the coconut stick. Sit back on a wire rack. Repeat with the rest of the cupcakes. Sit the cupcakes in the fridge to set for ½ hour.

9. Cut a hole in the top of each cupcake. Fill with around a teaspoon of jam. Then replace a bit of the section of cupcake that was cut out back on top of the jam, like a seal. You will need to cut it down to fit.

10. For the buttercream: In a stand mixer with a paddle attachment, beat the butter for 8 minutes (yes, that long. We’re going for whipped butter here). Scrape down the sides half way through then continue beating.

11. With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and cream and beat for 5 minutes at medium speed until it looks light and thick and whipped.

12. Top the cupcakes and serve.

Recipe Notes

1. I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons worldwide)
2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

TOOLS USED IN THIS RECIPE

• Silicone spatula
• Silicone muffin trays
• Stand mixer or hand beater
• Medium ice cream scoop

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