Description
These delightful Coconut Cupcakes with Lime Buttercream Frosting are a perfect spring or summer treat, bursting with tropical flavors.
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, for frosting)
- 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 of green food coloring (optional)
Instructions
- Preheat the oven to 350°F and line a muffin pan with muffin papers.
- Place 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 light and fluffy. Beat in the eggs, vanilla extract, and coconut extract.
- Turn the mixer down to low speed and gradually beat in the flour mixture, followed by the coconut milk until just combined.
- Spoon the batter into the prepared muffin papers, filling each about 2/3 full. 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 on an even layer on a cookie sheet. Bake in the oven at 325°F for 5-10 minutes, watching closely to avoid burning.
- While the cupcakes are cooling, you can start making the frosting. In a large bowl, beat the butter until very fluffy.
- Add in the lime zest and gradually beat in the powdered sugar, about 1 cup at a time until well combined.
- Next, beat in the lime juice, 1 tablespoon at a time, to reach your desired flavor. Finally, with the mixer at medium-high speed, beat in the tablespoon of whipping cream, if needed.
- Frost the cooled cupcakes using a piping bag and tip or a knife. Sprinkle with toasted coconut for an extra special touch.
Notes
The cupcakes can be baked in advance and stored in an airtight container for up to 3 days. Feel free to customize with different zests or ingredients.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg