Coconut Lime Cupcakes - Rise and Bake with Julie

Prep Time:20

Cook Time:20

Cooling Time:30

Total Time:1 10

Servings: cupcakes

Author: Julie Gavin

equipment (affiliate links

Ingredients

1 ½ c. (190 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ c. (113 g) salted butter softened
¾ c. (150 g) granulated sugar
2 large eggs room temperature
2 tbsp. (30 g) lime juice fresh is best
4 tsp. (8 g) lime zest from about 2 limes
1 tsp. coconut emulsion
½ c. (120 g) canned coconut milk well-shaken
½ c. (46 g) unsweetened shredded coconut

Coconut Lime Frosting

1 c. (226 g) salted butter softened
3 c. (360 g) powdered sugar sifted
2 ½ tbsp. (38 g) lime juice fresh is best
1 tsp. lime zest
¼ tsp. lime extract
1 tsp. coconut emulsion
2 tbsp. (30 g) canned coconut milk or coconut cream + more as needed
⅛ tsp. salt
¼ c. unsweetened shredded coconut toasted - for garnish
lime slices or wedges for garnish

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer with a paddle attachment, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Add Eggs and Flavorings: Beat in eggs one at a time, mixing well after each. Add lime juice, lime zest, and coconut emulsion. The mixture may look curdled—this is normal.
Combine Wet and Dry Ingredients: With the mixer on low, alternate adding the dry ingredients and coconut milk to the butter mixture, starting and ending with dry ingredients: ½ dry → coconut milk → ½ dry. Mix until just combined.
Fold in Coconut: Gently fold in unsweetened shredded coconut with a spatula.
Fill and Bake: With a muffin scoop, divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cupcakes: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make Frosting: In a large bowl, beat softened butter until creamy, about 1 minute. Add powdered sugar, lime juice, lime zest, coconut emulsion, and salt. Beat on low until combined, then on medium-high for 2 minutes until fluffy. Add coconut milk and mix thoroughly adding more as needed until pipeable.
Frost and Decorate: Pipe or spread frosting onto cooled cupcakes. Sprinkle with toasted unsweetened shredded coconut and garnish with limes, if using.

Video

https://youtu.be/15J1cCoJb5E

Notes

Coconut Milk: Use full-fat canned coconut milk, shaken well. Substitute with canned coconut cream for richer cupcakes and creamier frosting; thin frosting with 1-2 Tbsp regular milk if too thick.
Toasting Coconut: For optional toasted coconut garnish, heat 1/4 cup unsweetened shredded coconut in a dry skillet over medium heat, stirring constantly for 2-4 minutes until golden. Transfer to a plate to cool immediately to prevent burning.
Lime Zest: Zest limes before juicing. Use about 3 medium limes are needed for the recipe.
Measuring Flour: Weighing the flour gives you the most accurate results. If measuring, make sure you spoon the flour into the measuring cup and level off to avoid dense cupcakes.
Make Ahead: Bake cupcakes a day ahead and store unfrosted at room temperature. Frost on serving day.
Storage:
Room temperature: Store frosted cupcakes in an airtight container for up to 1 day.
- Refrigerator: Refrigerate for up to 4 days; bring to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes for up to 2 months; thaw at room temperature, then frost.