Mini Lemon-Coconut Cupcakes

• Filling:
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/3 cup warm water
• 1/4 cup orange juice
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon rind
• 1 large egg yolk
• Cupcakes:
• Cooking spray
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup light coconut milk
• 2 large eggs
• 3 tablespoons canola oil
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut, toasted
• Frosting:
• 2 tablespoons butter, softened
• 1/2 cup (4 ounces) Neufchatel cheese
• 1 cup powdered sugar
• 1/2 teaspoon grated lemon rind
• 2 tablespoons light coconut milk

1. To prepare filling, combine sugar and cornstarch in a small saucepan. Stir in 1/3 cup water, orange juice, lemon juice, rind, and yolk. Bring to a boil; reduce heat and cook, stirring constantly, about 3 minutes or until very thick. Transfer to a bowl, and chill. (To chill quickly, place the bowl in the freezer and stir every couple of minutes until room temperature.)
2. To prepare cupcakes, preheat oven to 350u0b0. Coat 36 miniature muffin cups with cooking spray.
3. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add coconut milk, eggs, oil, and vanilla; beat with a mixer at low speed until smooth.
4. Spoon 2 teaspoons batter into each muffin cup. Add 1 teaspoon filling to center of each cup. Top with 1/2 teaspoon batter; spread over filling.
5. Bake at 350u0b0 for 15 minutes or until muffins spring back when touched lightly in center. Cool 5 minutes in pan; remove muffins from pan. Let cool completely before frosting.
6. To prepare frosting, beat butter and Neufchatel cheese with a mixer at high speed until smooth. Add the sugar; beat well. Add rind and coconut milk; beat until smooth.
7. Generously frost tops of cupcakes; sprinkle with coconut.

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Taken from www.myrecipes.com/recipe/mini-lemon-coconut-cupcakes (may not work)