Pretty and petite, these bite-sized desserts are almost as irresistible as a perfectly chilled glass of champagne. The frosting’s cream cheese base provides a nice alternative to the sometimes-too-sweet tang of butter cream. If you’re not a fan of coconut, then feel free to omit it and add caramel instead.
Yield: 30 mini cupcakes
Preheat oven to 325˚F. In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar. On high speed, cream until light and fluffy, about 5 minutes. On low speed, add eggs one at a time. Add lemon zest, juice, and extract.
In a separate bowl, sift together flour, salt, and baking powder. Add to butter mixture and mix until just combined.
Line mini muffin tins with liners. Using a tablespoon, add batter to liners so they are 3/4 full. Bake in oven for 10–15 minutes, until tops are golden brown and a cake tester comes out clean. Allow cupcakes to cool.
Place cream cheese and butter in bowl of cleaned stand mixer. Mix on high speed until well-combined, light, and fluffy, about 5 minutes. Add confectioners’ sugar and mix until no lumps remain.
Ice cupcakes and sprinkle with hazelnuts and coconut. Serve at room temperature or refrigerate overnight.
