Description
Delicious and tangy coconut lime cupcakes topped with creamy frosting and toasted coconut, a perfect treat for any occasion.
Ingredients
Units
Scale
Cupcake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup canned coconut milk or whole milk
- 2 1/2 limes, zested and juiced
- 2 cups toasted sweetened shredded coconut, divided
Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 lime, zested and juiced
- Pinch of salt, to taste
Instructions
- Toast the coconut: Preheat oven to 325°F. Spread 2 cups of sweetened coconut on a baking sheet covered with a silat mat or parchment paper. Place on the middle rack of the oven and bake for 4 minutes. Remove from oven and stir with a spatula. Place back in the oven for 5-6 more minutes or until golden brown. Set aside.
- Prepare for baking: Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- Mix dry ingredients: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- Cream butter and sugar: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and bottom of the bowl as needed.
- Mix wet ingredients: With the mixer running on low speed, add the eggs one at a time, then add the vanilla and coconut extract. Beat on medium-high speed until combined.
- Combine wet and dry ingredients: With the mixer running on low speed, slowly add half of the dry ingredients. Mix until just combined, then add half of the coconut milk. Repeat with the remaining dry ingredients and coconut milk. Increase speed to medium and add the lime juice, lime zest, and 1 1/2 cups of the toasted coconut. Be careful not to overmix.
- Fill and bake cupcakes: Spoon the batter into the prepared liners until 1/2 – 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Prepare the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, approximately 2-3 minutes. Add the powdered sugar 1 cup at a time, beating on low at first, then increasing to high speed until completely incorporated. Once all powdered sugar has been added, beat in the vanilla extract, lime juice, and lime zest. Add a little salt if it’s too sweet.
- Frost and decorate: Once cupcakes are cool, frost the cupcakes and top with a wedge of lime and reserved toasted coconut. Store in an air-tight container in the refrigerator for up to 3 days.
Notes
- Ensure butter is at room temperature for the best consistency.
- Do not overmix the batter to keep the cupcakes fluffy.
- You can substitute whole milk for canned coconut milk if preferred.
- Toast the coconut carefully to avoid burning.
- Adjust the frosting sweetness by adding more lime juice or salt.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
