Description
These Coconut Lime Cupcakes are a delightful tropical treat featuring a moist, fluffy crumb infused with fresh lime zest and juice, toasted shredded coconut, and a rich coconut-lime buttercream frosting. Perfect for any occasion, these cupcakes offer a beautiful balance of sweet and tangy flavors with a wonderfully creamy texture and a crisp toasted coconut topping.
Ingredients
Cupcakes
- 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 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 the oven to 325°F. Spread 2 cups of sweetened shredded coconut on a baking sheet lined with a silpat mat or parchment paper. Bake on the middle rack for 4 minutes, then stir with a spatula. Return to the oven for an additional 5-6 minutes, or until the coconut is golden brown. Remove and set aside to cool.
- Prepare Cupcake Liners: Increase the oven temperature to 350°F. Line a 12-cup muffin pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with the paddle attachment, beat the 1/2 cup unsalted butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high for 2 minutes until well creamed, scraping down the bowl sides as needed.
- Add Eggs and Extracts: With the mixer on low speed, add the eggs one at a time. Then mix in the vanilla and coconut extracts. Increase speed to medium-high and beat until fully combined.
- Combine Wet and Dry Ingredients: Keeping the mixer on low, gradually add half of the dry flour mixture followed by half of the coconut milk. Repeat with the remaining dry ingredients and coconut milk. Then increase the speed to medium and fold in the lime juice, lime zest, and 1 1/2 cups of the toasted shredded coconut. Avoid overmixing for a tender crumb.
- Fill and Bake Cupcakes: Spoon the batter into the prepared liners filling them about 1/2 to 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare Frosting: In a large bowl with a mixer fitted with a whisk attachment, beat the 1 cup unsalted butter on high speed until smooth and creamy, approximately 2-3 minutes. Add the powdered sugar 1 cup at a time, starting on low speed and increasing to high once incorporated. Mix in the vanilla extract, lime juice, lime zest, and a pinch of salt to balance sweetness.
- Frost and Decorate: Once cupcakes are completely cooled, frost them generously with the coconut-lime buttercream. Garnish each cupcake with a wedge of lime and a sprinkle of the reserved toasted coconut. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- To toast coconut evenly, stir halfway through baking to prevent burning.
- Use fresh limes for the best citrus flavor and aroma.
- Allow cupcakes to cool fully before frosting to avoid melting the buttercream.
- For a dairy-free option, substitute butter with vegan butter and use coconut milk.
- Store cupcakes in the fridge but bring to room temperature before serving for best taste.
