Description
Indulge in these tender coconut cupcakes topped with zesty lime buttercream frosting, perfect for any occasion.
Ingredients
Scale
- ½ cup shredded sweetened coconut
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ⅔ cup coconut milk, mixed very well
- ⅓ cup sweetened shredded coconut, for decorating (optional)
- ¾ cup unsalted butter, softened to room temperature (for frosting)
- 1½ tablespoons lime zest
- 3½–4½ cups powdered sugar, sifted
- 2 tablespoons lime juice, freshly squeezed (not from the bottle)
- 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 ½ 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 with an electric mixer until fluffy. Beat in the eggs, vanilla extract, and coconut extract until well-combined.
- Lower the mixer speed and gradually add the flour mixture, alternating with the coconut milk, until the batter is smooth.
- Spoon the batter into the prepared muffin papers, filling them about ¾ full.
- Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
- For the optional toasted coconut decoration, place the ⅓ cup coconut in a single layer on a cookie sheet. Bake at 325°F for 5-10 minutes, checking closely to prevent burning.
- While the cupcakes are cooling, make the frosting in a large bowl by beating the butter until very fluffy.
- Add the lime zest, then gradually beat in the powdered sugar, about one cup at a time.
- Once combined, add the lime juice, one tablespoon at a time, until you reach your desired flavor.
- Finally, if needed, beat in the tablespoon of whipping cream at medium-high speed.
- Frost the cooled cupcakes using a piping bag or a knife. Top with toasted coconut if desired.
Notes
You can customize the cupcakes by adding fresh fruit, different extracts, or chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg