Description
Delicious coconut cupcakes topped with zesty lime buttercream, 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)
- For the Lime Buttercream Frosting:
- 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 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 gradually beat in the flour mixture, then add 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 adding toasted coconut, place 1/3 cup in a layer on a cookie sheet and bake at 325°F for 5-10 minutes, watching closely.
- While the cupcakes cool, make the frosting by beating the butter until fluffy, then gradually adding lime zest and powdered sugar.
- Once combined, beat in lime juice 1 tablespoon at a time and beat in the whipping cream if needed.
- Frost the cooled cupcakes using a piping bag or knife, and sprinkle with toasted coconut if desired.
Notes
Cupcakes can be made a day in advance. Store in an airtight container at room temperature for up to 3 days or refrigerated for a week.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg