Description
These Coconut Lime Cupcakes are a delightful tropical treat, featuring moist cupcakes infused with coconut milk, fresh lime zest and juice, and toasted shredded coconut. Topped with a luscious lime buttercream frosting and more toasted coconut, they offer a perfect balance of tangy and sweet flavors perfect for any occasion.
Ingredients
Scale
Cupcake Batter
- 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
Buttercream 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 Coconut: Preheat oven to 325°F. Spread 2 cups of sweetened shredded coconut evenly on a baking sheet lined with a Silpat mat or parchment paper. Bake on the middle rack for 4 minutes, remove and stir, then return to oven for another 5-6 minutes until golden brown. Set aside to cool.
- Prepare Muffin Pan: 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 flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with paddle attachment, beat the room temperature butter on high speed until smooth and creamy, approximately 1 minute. Add granulated sugar and continue beating on high for 2 minutes to cream thoroughly. Scrape bowl sides as needed.
- Add Eggs and Extracts: With mixer on low, add eggs one at a time, then add vanilla and coconut extracts. Increase speed to medium-high and beat until fully combined.
- Combine Wet and Dry Ingredients: With mixer on low, gradually add half the dry ingredient mixture, mixing just until combined. Then add half the coconut milk and mix. Repeat with remaining dry ingredients and coconut milk. Increase mixer speed to medium and incorporate lime juice, lime zest, and 1 1/2 cups toasted coconut gently to avoid overmixing.
- Fill and Bake Cupcakes: Spoon batter evenly into cupcake liners, filling each 1/2 to 2/3 full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Prepare Buttercream Frosting: In a large bowl, beat softened butter on high speed with a whisk attachment until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar, one cup at a time, starting at low speed then increasing to high to fully incorporate. Beat in vanilla extract, lime juice, lime zest, and a pinch of salt to balance sweetness.
- Frost and Decorate: Once cupcakes have cooled, frost each generously with lime buttercream. Garnish with a lime wedge and the reserved toasted coconut. Store cupcakes in an airtight container refrigerated for up to 3 days.
Notes
- Make sure butter is at room temperature for smooth creaming.
- Do not overmix batter after adding dry ingredients to keep cupcakes tender.
- To toast coconut evenly, stir halfway through baking.
- You can substitute coconut milk with whole milk if preferred.
- Store frosted cupcakes in the fridge to keep buttercream fresh.
