Description
These Coconut Cupcakes with Lime Buttercream Frosting are a delightful tropical treat featuring moist, coconut-infused cupcakes topped with a tangy and creamy lime buttercream. Toasted shredded coconut adds an extra layer of texture and flavor, making them perfect for summer gatherings or any time you crave a sweet and zesty dessert.
Ingredients
Coconut Cupcakes
- 1/2 cup shredded sweetened coconut
- 1 cup all purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2/3 cup coconut milk, well mixed
Lime Buttercream Frosting
- 1/3 cup sweetened shredded coconut, for decorating (optional)
- 3/4 cup unsalted butter, softened to room temperature
- 1.5 tablespoons lime zest
- 3.5-4.5 cups powdered sugar, sifted
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon whipping cream, if needed
- 2-3 drops green food coloring, optional
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (177°C) and line a muffin pan with cupcake liners to prepare for baking.
- Process Coconut: Place the 1/2 cup of shredded sweetened coconut into a food processor or blender and pulse until it becomes a fine powder. This enhances the coconut flavor and texture in the cupcakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, processed coconut powder, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake crumb.
- Add Eggs and Extracts: Beat in the eggs, vanilla extract, and coconut extract until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Lower the mixer speed to low and gradually beat in the dry flour mixture, followed by the well-mixed coconut milk, until you achieve a smooth batter.
- Fill Muffin Liners and Bake: Spoon the batter evenly into the lined muffin cups and bake at 350°F for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Toast Coconut (Optional): For toasted coconut decoration, spread 1/3 cup of shredded coconut in a single layer on a cookie sheet and bake at 325°F for 5-10 minutes. Watch carefully as coconut can quickly burn after a minute once toasted.
- Make Lime Buttercream Frosting: While the cupcakes cool, beat the softened butter in a large bowl until very fluffy. Gradually add lime zest and sifted powdered sugar about 1 cup at a time, beating well after each addition.
- Add Lime Juice and Cream: Beat in freshly squeezed lime juice, one tablespoon at a time, adjusting to taste. If the frosting is too thick, beat in whipping cream until desired consistency is reached. Optionally add green food coloring for visual appeal.
- Frost and Decorate: Frost the cooled cupcakes using a piping bag fitted with a 1M tip or simply spread with a knife. Sprinkle the toasted coconut on top for a finishing touch.
Notes
- Before measuring 2/3 cup of coconut milk, stir the entire can thoroughly to mix the liquid and solids evenly. For best results, pulse the coconut milk in a blender for a few short bursts before measuring.
- Carefully watch the coconut when toasting, as it can burn quickly once it starts browning.
- Use fresh lime juice for the best flavor in the frosting; bottled lime juice will alter the taste.
- If you prefer a thicker or thinner frosting consistency, adjust the amount of powdered sugar or whipping cream accordingly.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
