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Key Lime Coconut Cupcakes


  • Author: Patricia

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup coconut milk
  • 1 tsp vanilla extract
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup shredded coconut (toasted)

For the Key Lime Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 3 tbsp fresh key lime juice
  • 1 tsp key lime zest
  • 12 tbsp milk (optional, for consistency)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Mix in vanilla extract and coconut milk until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in toasted coconut.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
  8. In a large bowl, beat butter until creamy. Gradually add powdered sugar, beating until smooth.
  9. Add key lime juice and zest, and continue to beat until well combined. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
  10. Frost cooled cupcakes using a piping bag or a spatula.