Description
Delightful coconut cupcakes topped with zesty lime buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 1/2 cup shredded sweetened coconut
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2/3 cup coconut milk, mixed very well
- 1/3 cup sweetened shredded coconut, for decorating (optional)
- 3/4 cup unsalted butter, softened to room temperature
- 1.5 tablespoons lime zest
- 3.5–4.5 cups powdered sugar, sifted
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon whipping cream (if needed)
- 2–3 drops green food coloring (optional)
Instructions
- Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
- Place the 1/2 cup shredded coconut in a food processor or blender and process until it’s a fine powder.
- In a medium bowl, whisk together the flour, processed coconut, baking powder, and salt.
- In a large bowl, beat the butter and sugar together using an electric mixer until fluffy.
- Then, beat in the eggs, vanilla extract, and coconut extract.
- Turn the mixer down to low speed and gradually beat in the flour mixture, followed by the coconut milk.
- Spoon the batter into the prepared muffin papers, filling them about two-thirds full.
- Bake for 15-17 minutes or until an inserted toothpick comes out clean.
- If you’re planning to add toasted coconut as decoration, place 1/3 cup in an even layer on a cookie sheet and bake in the oven at 325F for 5-10 minutes, watching closely.
- While the cupcakes cool, start making the frosting: In a large bowl, beat the butter until very fluffy.
- Gradually add the lime zest and beat in the powdered sugar about 1 cup at a time.
- Once combined, add the lime juice 1 tablespoon at a time, adjusting for your desired flavor.
- Finally, beat in the tablespoon of whipping cream (if needed).
- Frost the cooled cupcakes using a piping bag or a knife. Sprinkle with toasted coconut if desired.
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg