Description
These Coconut Lime Cupcakes combine the tropical flavors of toasted coconut and zesty lime in a moist, fluffy cupcake topped with a creamy lime buttercream frosting. Perfectly balanced between sweet and tangy, they are an irresistible treat for any occasion.
Ingredients
Scale
Cupcakes
- 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
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 the Coconut: Preheat the 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, 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 Cupcake Liners: 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 until evenly combined. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the room temperature butter on high speed until smooth and creamy, about 1 minute. Gradually add the granulated sugar and continue beating on high for 2 minutes until aerated and well combined. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs and Extracts: On low speed, add the eggs one at a time, ensuring each is incorporated before adding the next. Then add the vanilla and coconut extracts. Beat on medium-high speed until fully combined.
- Combine Wet and Dry Ingredients: Still on low speed, slowly add half of the dry flour mixture, mixing until just combined. Then pour in half of the coconut milk. Repeat with the remaining dry ingredients and coconut milk. Increase the mixer speed to medium and add the lime juice, lime zest, and 1 1/2 cups of the toasted coconut. Gently mix until evenly combined; avoid overmixing to keep cupcakes tender.
- Fill and Bake: Spoon the batter evenly into the prepared cupcake liners, filling each about 1/2 to 2/3 full. Bake for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Make the Frosting: In a clean large bowl, beat the butter on high speed with a whisk attachment until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed initially then increasing to high until fully incorporated between each addition. Once all sugar is added, beat in the vanilla extract, lime juice, and lime zest. Add a pinch of salt to balance sweetness if needed.
- Frost and Decorate: Once the cupcakes are completely cooled, frost them generously with the lime buttercream. Garnish each cupcake with a wedge of lime and a sprinkle of the reserved toasted coconut for a beautiful finish. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- Make sure the butter is at room temperature for easier creaming and smoother batter.
- Do not overmix the batter once the wet and dry ingredients are combined to keep the cupcakes light.
- To toast coconut evenly, keep an eye during the last few minutes to prevent burning.
- If preferred, substitute whole milk for coconut milk according to dietary preference.
- For best flavor, use fresh lime zest and juice.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Store leftover cupcakes in an airtight container in the fridge and bring to room temperature before serving for best texture and flavor.
