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Coconut Lime Cupcakes
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Coconut Lime Cupcakes

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Indulge in the tropical flavors of coconut and lime with these moist and decadent cupcakes. Made with shredded coconut, lime zest, and a hint of vanilla, these cupcakes are perfect for springtime or summer celebrations. The combination of creamy coconut buttercream frosting and toasted coconut flakes adds a delightful textural element to these sweet treats.

Time Cook
25
Level
Intermediate
Calories
320
Allergens
Tree Nuts, Dairy, Gluten

Ingredients

1 cup
Unsalted Butter
190 Calories
1 3/4 cups
Granulated Sugar
140 Calories
3 each
Large Eggs
180 Calories
1 cup
Coconut Milk
140 Calories
1 teaspoon
Vanilla Extract
5 Calories
2 1/4 cups
All-Purpose Flour
110 Calories
1 teaspoon
Baking Powder
0 Calories
1/2 teaspoon
Salt
0 Calories
1 cup
Shredded Coconut
100 Calories
1 tablespoon
Lime Zest
0 Calories
1 cup
Coconut Buttercream Frosting
150 Calories

Step-by-Step Instructions

1
Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the coconut milk and vanilla extract.
3
Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in the shredded coconut and lime zest.
4
Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely in the pan.
5
Once the cupcakes are cool, frost each one with a generous amount of coconut buttercream frosting. Sprinkle with toasted coconut flakes and a sprinkle of lime zest, if desired.

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