Coconut Lime Cupcakes Recipes

COCONUT LIME CUPCAKES

Steps:

• Start by toasting the coconut. Preheat oven to 325°F. Spread 2 cups of sweetened coconut on a baking sheet covered with a silat mat or parchment paper. Place in the middle rack of the oven and bake for 4 minutes. Remove from oven and stir with a spatula. Place back in the oven for 5-6 more minutes or until golden brown. Set aside.
• To make the cupcakes, preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
• Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla and coconut extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
• With the mixer running on low speed, slowly add half of the dry ingredients. Mix until just combined then add half of the coconut milk. Repeat with the remaining dry ingredients and coconut milk. Increase speed to medium and add the lime juice, lime zest and 1 1/2 cups of the toasted coconut, leaving some out to decorate. Try to avoid overmixing.
• Spoon the batter into the prepared liners until1/2 - 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
• To make the frosting, in a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, approximately 2-3 minutes. Add the powdered sugar 1 cup at a time, beating on low at first then increasing to high speed until completely incorporated. Once all powdered sugar has been added, beat in the vanilla extract, lime juice and lime zest. Add a little salt if it's too sweet.
• Once cupcakes are cool, frost the cupcakes and top with a wedge of lime and reserved toasted coconut. Store in an air tight container in the refrigerator for up to 3 days.

COCONUT-LIME CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
• Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.
• Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.
• Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.

KEY LIME-COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Combine flour, baking powder, and salt in a bowl.
• Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
• Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
• Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.

COCONUT-LIME CUPCAKES

Steps:

• Heat oven to 350°F.
• Grease 12-cup muffin pan or line with baking cups.
• In large bowl, beat butter and sugar at medium speed 5 to 6 minutes or until light and fluffy.
• Beat in egg, 1 tablespoon lime peel and 1 teaspoon lime juice.
• In medium bowl, stir together flour, baking powder, baking soda and salt.
• At low speed, beat sour cream into butter mixture alternately with flour mixture.
• Spoon batter into muffin pan, filling two-thirds full.
• Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Remove from pan; cool completely.
• In large bowl, beat all frosting ingredients at medium speed until stiff-peaks form.
• Spread each cupcake with frosting; sprinkle with coconut.
• Refrigerate until ready to serve.