Description
Delightful coconut cupcakes topped with refreshing 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 350°F 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.
- Beat in the eggs, vanilla extract, and coconut extract.
- Turn the mixer down to low speed and beat in the flour mixture followed by the coconut milk.
- Spoon the batter into the prepared muffin papers and 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. Bake in the oven at 325°F for 5-10 minutes.
- While the cupcakes are cooling, make the frosting.
- In a large bowl, beat the butter until very fluffy. Add the lime zest, then beat in the powdered sugar about 1 cup at a time.
- Once combined, beat in the lime juice 1 tablespoon at a time until you get the desired flavor.
- Frost the cooled cupcakes using a piping bag or a knife, and sprinkle with toasted coconut.
Notes
Make-ahead tip: These cupcakes can be baked a day in advance. Store them in an airtight container to keep them fresh!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg