Description
These Coconut Lime Cupcakes are a tropical twist on classic cupcakes, featuring a moist coconut-infused batter and a zesty lime buttercream frosting. Topped with toasted sweetened shredded coconut and lime wedges, they bring a refreshing burst of flavor perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients and Batter
- 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
- 1 1/2 cups toasted sweetened shredded coconut (from 2 cups, 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
- Reserved toasted sweetened shredded coconut for topping
- Lime wedges for garnish
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 for 4 minutes, then stir with a spatula. Return to the oven and bake 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. Set aside.
- Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat 1/2 cup butter on high speed for about 1 minute until smooth and creamy. Add granulated sugar and beat on high speed for 2 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Mix wet ingredients: With the mixer running on low, add eggs one at a time, then add vanilla and coconut extract. Beat on medium-high speed until fully combined.
- Combine wet and dry ingredients: Slowly add half of the dry ingredients to the wet mixture on low speed, mixing until just combined. Add half of the coconut milk and mix. Repeat with remaining dry ingredients and coconut milk. Increase speed to medium and add lime juice, lime zest, and 1 1/2 cups toasted shredded coconut. Mix gently to avoid overmixing.
- Fill and bake cupcakes: Spoon the batter into cupcake liners filling each about 1/2 to 2/3 full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
- Prepare the frosting: In a large bowl using a mixer with a whisk attachment, beat 1 cup butter on high speed until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar 1 cup at a time, starting on low speed and increasing to high until fully incorporated. Beat in vanilla extract, lime juice, lime zest, and a pinch of salt. Adjust salt to taste if frosting is too sweet.
- Frost and decorate: Once cupcakes have cooled, frost them generously with the lime frosting. Top with a wedge of lime and a sprinkle of the reserved toasted shredded coconut. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- Toasting the coconut enhances its flavor and adds a delightful crunch to the cupcakes.
- Use fresh lime juice and zest for the best citrus flavor in both the batter and frosting.
- Ensure butter is at room temperature to achieve a smooth frosting texture.
- Do not overmix the batter to keep the cupcakes light and tender.
- Store frosted cupcakes in the refrigerator to maintain freshness, bringing them to room temperature before serving for best taste.
