Description
Delight in the tropical flavors of these Coconut Lime Cupcakes, featuring moist coconut-infused cake paired with zesty lime frosting, topped with toasted shredded coconut. Perfectly balanced with a hint of vanilla and coconut extract, these cupcakes offer a refreshing twist on a classic dessert, ideal for gatherings or any special occasion.
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 toasted 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 silicone 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 until golden brown. Set aside to cool.
- Prepare for baking: Increase 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 until well combined. Set aside.
- Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the 1/2 cup unsalted butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and continue beating on high speed for 2 minutes until light and fluffy. Scrape down the bowl as needed.
- Mix wet ingredients: With the mixer on low, add eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla and coconut extracts. Beat on medium-high speed until just combined.
- Combine wet and dry ingredients: On low speed, gradually add half of the dry flour mixture to the wet ingredients, mixing until just incorporated. Next, add half of the coconut milk and mix gently. Repeat with the remaining dry ingredients and coconut milk. Increase mixer speed to medium and fold in the lime juice, lime zest, and 1 1/2 cups of the toasted shredded coconut, taking care not to overmix.
- Fill and bake cupcakes: Spoon the batter evenly into the cupcake liners, filling each about 1/2 to 2/3 full. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack before frosting.
- Prepare the frosting: In a large bowl, beat the 1 cup unsalted butter on high speed using a whisk attachment until smooth and creamy, approximately 2-3 minutes. Gradually add the powdered sugar one cup at a time, starting at low speed and increasing to high until fully incorporated. Once all sugar is incorporated, beat in the vanilla extract, lime juice, and lime zest. Add a pinch of salt to balance sweetness as desired.
- Frost and decorate: When cupcakes are completely cooled, frost each with the lime buttercream. Garnish with a wedge of lime and remaining toasted shredded coconut for a decorative and flavorful finish. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- Be careful not to overmix the batter once the dry ingredients are added to keep cupcakes tender and light.
- Use canned coconut milk for richer flavor, or whole milk as a substitute.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- To toast coconut evenly, stir halfway through baking to avoid burning.
- These cupcakes are best enjoyed within 3 days when stored refrigerated to maintain freshness.
