Coconut Lime Cupcakes
Ingredients
- 1 ½ c. all-purpose flour, spooned & leveled 190 g
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ c. salted butter, softened 115 g
- ¾ c. granulated sugar 150 g
- 2 large eggs, room temperature
- 2 Tbsp fresh lime juice 30 g
- 4 tsp lime zest, (about 2 limes)
- 1 tsp coconut emulsion
- ½ c. canned coconut milk, well-shaken 120 g
- ½ c. unsweetened shredded coconut 40 g
Coconut Lime Frosting
- 1 c. salted butter, softened 226 g
- 3 c. confectioners’ sugar, sifted 360 g
- 2 ½ Tbsp fresh lime juice 30 g
- 1 tsp lime zest
- ¼ tsp lime extract
- 1 tsp coconut emulsion
- 2-3 Tbsp canned coconut milk or coconut cream 30-40 g
- ⅛ tsp salt
- ¼ c. unsweetened shredded coconut, toasted (for garnish & optional)
- Lime slices or wedges (for garnish & optional)
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 1 ½ cups flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer with a paddle attachment, beat ½ cup softened butter and 3/4 cup 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 2 eggs one at a time, mixing well after each. Add 2 Tbsp lime juice, 4 tsp lime zest, and 1 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 ½ cup 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 ½ cup unsweetened shredded coconut with a spatula.
- Fill and Bake: 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 ¾ cup softened butter until creamy, about 1 minute. Add 3 cups confectioners’ sugar, 2 Tbsp lime juice, 1 tsp lime zest, 1 tsp coconut emulsion, and an ⅛ tsp salt. Beat on low until combined, then on medium-high for 2 minutes until fluffy. Add 2-3 Tbsp coconut milk, 1 Tbsp at a time, until pipeable.
- Frost and Decorate: Pipe or spread frosting onto cooled cupcakes. Sprinkle with ¼ cup unsweetened shredded coconut (toasted, if desired) and garnish with lime slices, if using.
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 2 medium limes for the recipe.
- Measuring Flour: Spoon 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.
Nutrition
Serving: 1cupcake
Servings: 12 cupcakes
Calories:
