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