Lamington Cupcakes are a modern twist on the much-loved Australian classic, the lamington. Traditionally, lamingtons are soft sponge squares dipped in chocolate glaze and rolled in coconut. They’re often filled with raspberry jam or cream, and they’ve been a staple at tea times, fundraisers, and school events for generations.
This cupcake version takes everything you adore about lamingtons and turns it into an easy, fuss-free treat. Imagine soft vanilla cupcakes with a jam-filled center, dipped in a rich chocolate glaze, rolled in coconut, and topped with a swirl of fluffy buttercream. They’re pretty, portable, and guaranteed to impress at parties, picnics, or casual family gatherings.
In this complete guide, you’ll discover everything from the history of lamingtons to a step-by-step recipe, pro baking tips, variations, storage hacks, FAQs, and nutritional insights. By the end, you’ll be able to make Lamington Cupcakes that are not only bakery-quality but also customized to your taste.
What Are Lamington Cupcakes?
A lamington in its traditional form is a sponge cake square, dipped in a chocolate icing and coated with desiccated coconut. While simple in design, the combination of soft cake, rich chocolate, and tropical coconut creates an unforgettable bite.
Lamington Cupcakes take this idea further by:
- Using a cupcake base instead of sponge squares.
- Adding optional jam or cream filling.
- Offering a neater, party-friendly presentation.
- Allowing for creative decorations like buttercream swirls.
This means you get all the nostalgia of lamingtons but with the convenience of cupcakes — perfect for portion control and modern entertaining.
Ingredients Breakdown
Understanding why each ingredient is used will help you bake better and adapt the recipe to your needs.
For the Cupcakes
- All-purpose flour (plain flour): The structure of the cupcake. For gluten-free versions, a baking-friendly GF flour mix works.
- Cornflour (cornstarch): Lightens the texture, creating softer cupcakes.
- Granulated sugar: Sweetens and helps retain moisture.
- Baking powder: Ensures rise and fluffiness.
- Salt: Balances sweetness and enhances flavors.
- Unsalted butter: Adds richness and tenderness. Melted butter gives a denser, moist crumb, while softened creamed butter makes it lighter.
- Eggs: Bind ingredients and add structure.
- Buttermilk: Keeps cupcakes tender and slightly tangy. Can substitute with milk plus 1 tsp lemon juice.
- Vanilla extract: Warm flavor base.
For the Filling
- Raspberry jam: Traditional lamingtons use raspberry or strawberry jam. Choose a seedless jam for smooth texture.
For the Chocolate Glaze
- Powdered sugar (icing sugar): Gives sweetness and smooth texture.
- Unsweetened cocoa powder: Deep chocolate flavor.
- Milk: Thins the glaze; adjust for consistency.
- Butter: Adds shine and richness.
For the Coconut Coating
- Desiccated coconut: Traditional choice with fine texture.
- Shredded coconut: Adds extra chew. A mix of both creates great texture.
For the Buttercream
- Unsalted butter: Soft and creamy base.
- Powdered sugar: Sweetness and structure.
- Vanilla extract: Flavor.
- Milk/cream: For smooth consistency.
Step-by-Step Instructions
Follow these steps for perfect Lamington Cupcakes:
- Prepare your oven and tin.
Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners. - Make the cupcake batter.
- Sift together flour, cornflour, baking powder, and salt.
- In another bowl, whisk melted butter, eggs, buttermilk, and vanilla.
- Combine wet and dry ingredients gently until just mixed. Do not overbeat.
- Bake the cupcakes.
Divide batter evenly into the liners (about ⅔ full). Bake for 18–20 minutes until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack. - Prepare the buttercream.
- Beat softened butter until pale and fluffy.
- Gradually add powdered sugar.
- Add vanilla and milk, then beat until smooth and creamy.
- Fill the cupcakes.
- Core the center of each cooled cupcake with a knife or cupcake corer.
- Add a teaspoon of raspberry jam.
- Replace the cupcake top.
- Make the chocolate glaze.
- Whisk together powdered sugar, cocoa powder, milk, and melted butter until smooth and pourable.
- Dip and coat.
- Dip cupcake tops in glaze.
- Immediately roll in the coconut mixture.
- Allow to set for 5–10 minutes.
- Decorate.
Pipe a swirl of buttercream on top for a bakery-style finish.
Variations and Creative Twists
One of the joys of Lamington Cupcakes is how versatile they are. Here are some fun variations:
- White Chocolate Lamington Cupcakes – Swap the cocoa glaze with melted white chocolate.
- Jam-Free Cupcakes – For simpler prep, skip the jam and just focus on the chocolate-coconut coating.
- Mini Lamington Cupcakes – Bake in mini muffin tins for bite-sized treats, perfect for parties.
- Filled with Cream Cheese Frosting – Replace jam with tangy cream cheese for a cheesecake-like surprise.
- Nutty Lamingtons – Add crushed almonds or hazelnuts to the coconut coating for texture.
Storage and Freezing
- Room Temperature: Store cupcakes in an airtight container for 2–3 days.
- Refrigeration: If your kitchen is warm, store in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge, then dip and decorate fresh.
Pro Tip: Don’t freeze already glazed cupcakes, as the coconut and chocolate glaze may lose texture.
Pro Baker Tips
- Always let cupcakes cool completely before dipping; warm cupcakes fall apart.
- If glaze is too runny, add more powdered sugar. If too thick, add a splash of milk.
- Roll cupcakes in coconut immediately after dipping for best coverage.
- Use a mix of fine and shredded coconut for texture and visual appeal.
- For even cupcakes, use an ice cream scoop to portion batter.
Serving Ideas
Lamington Cupcakes aren’t just for dessert — they can brighten any occasion:
- Serve on a tiered stand for afternoon tea.
- Pack into school lunchboxes as a surprise treat.
- Use as a birthday party alternative to traditional cake.
- Decorate with colored sprinkles or edible flowers for special occasions.
Nutritional Information (per cupcake, approx.)
- Calories: 320 kcal
- Carbohydrates: 42g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 9g
- Fiber: 2g
- Sugar: 28g
FAQs
Can I make these gluten-free?
Yes, substitute with a good gluten-free flour blend designed for baking.
Can I use shredded coconut instead of desiccated?
Yes, though shredded gives a chewier texture while desiccated is more traditional.
How can I make the cupcakes more moist?
Add 1 tablespoon sour cream to the batter and avoid overbaking.
Can I freeze these cupcakes?
Yes, freeze uncoated cupcakes and decorate after thawing.
Can I make them ahead for parties?
Absolutely. Bake the cupcakes a day ahead, then dip and decorate on the day of serving.
Common Mistakes to Avoid
- Overmixing the batter (makes tough cupcakes).
- Overbaking (leads to dryness).
- Using too runny glaze (won’t stick well).
- Skipping the cooling step before dipping.
Why You’ll Love This Recipe
- It’s easy enough for beginners but still impressive for guests.
- Perfect balance of flavors: vanilla, chocolate, coconut, and jam.
- Highly customizable with different flavors and decorations.
- Great for making memories in the kitchen with kids.
Printable Recipe Card
Lamington Cupcakes
Yield: 12 cupcakes
Ingredients:
- 1¾ cups flour
- 2 tbsp cornflour
- 1⅓ cups sugar
- 1¾ tsp baking powder
- ¼ tsp salt
- 135g butter, melted
- 3 eggs
- ¾ cup buttermilk
- 2 tsp vanilla extract
- ¾ cup desiccated coconut
- ¾ cup shredded coconut
- 1½ cups powdered sugar
- 1½ tbsp cocoa powder
- ⅓ cup milk
- 15g butter
- ¼ cup raspberry jam
- 250g butter (for frosting)
- 2½ cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp milk
Instructions:
- Preheat oven to 180°C (350°F). Line muffin tin.
- Sift flour, cornflour, baking powder, salt.
- Mix butter, eggs, buttermilk, vanilla. Combine with dry ingredients.
- Bake 18–20 mins. Cool.
- Core cupcakes, add jam.
- Make buttercream, pipe on top.
- Make glaze, dip cupcakes. Roll in coconut.
- Serve fresh.
Conclusion
Lamington Cupcakes are the perfect fusion of tradition and modern baking. With their soft vanilla base, rich chocolate glaze, tropical coconut coating, and optional jam filling, they embody everything we love about Australian lamingtons but with the convenience of cupcakes.
Whether you’re baking for a birthday, a school event, or just your own afternoon tea, these cupcakes will bring smiles and compliments. Try them once, and they’ll quickly become a household favorite.
