Description
Indulge in these delightful coconut cupcakes topped with a zesty lime buttercream frosting, evoking a tropical getaway in every bite.
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 for frosting)
- 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 your oven to 350°F (175°C) and line a muffin pan with muffin papers.
- Place 1/2 cup of shredded coconut in a food processor 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 granulated sugar until fluffy and light in color.
- Add in the eggs, vanilla extract, and coconut extract, mixing until well incorporated.
- Lower the mixer’s speed and gently fold in the flour mixture, alternating with the coconut milk.
- Spoon the batter into the prepared muffin papers, filling them about two-thirds full.
- Bake for 15-17 minutes or until a toothpick comes out clean. Let them cool in the pan for a few minutes.
- If decorating with toasted coconut, spread 1/3 cup of shredded coconut on a cookie sheet and bake at 325°F (163°C) for 5-10 minutes.
- While the cupcakes are cooling, start the frosting. Beat the softened butter until fluffy.
- Gradually add the lime zest and sifted powdered sugar, mixing until smooth and creamy.
- Incorporate the lime juice 1 tablespoon at a time, adjusting texture with whipping cream if too thick.
- Once cooled, frost the cupcakes using a piping bag or knife.
- Top with toasted coconut for the finishing touch.
Notes
Cupcakes can be made a day in advance. Store any leftover frosting in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg