Description
These delightful cupcakes feature a moist, tender crumb infused with the tropical essence of coconut and a bright hint of lime. Each cupcake is generously topped with a creamy, zesty lime buttercream frosting, finished with a sprinkle of golden toasted coconut flakes for added texture and a fresh lime slice for garnish. The combination offers a harmonious balance of sweet, tangy, and rich flavors, creating a refreshing dessert.
Ingredients
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- ¼ cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 tablespoon lime zest (from 1–2 limes)
- 2 tablespoons fresh lime juice
- For the Lime Buttercream Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1–2 tablespoons coconut milk or heavy cream
- Optional: 1-2 drops green food coloring
- For Garnish:
- ¼ cup toasted shredded coconut
- 6–12 thin lime slices
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
- In a separate large bowl, whisk together the eggs, milk, vegetable oil (or melted butter), vanilla extract, coconut extract, lime zest, and lime juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or by hand until just combined. Be careful not to overmix; a few small lumps are acceptable.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
- Prepare the Lime Buttercream Frosting: In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until light and fluffy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition.
- Add the fresh lime juice, lime zest, and 1 tablespoon of coconut milk (or heavy cream). Beat on medium-high speed until the frosting is light and fluffy. If the frosting is too thick, add the remaining tablespoon of coconut milk, one teaspoon at a time, until desired consistency is reached. If using, add 1-2 drops of green food coloring and mix until evenly colored.
- Assemble: Once the cupcakes are completely cool, pipe or spread the lime buttercream frosting generously onto each cupcake.
- Garnish each frosted cupcake with a sprinkle of toasted shredded coconut and a thin lime slice. Serve immediately or store in an airtight container.
Notes
* Do not overmix the cupcake batter; overmixing can lead to tough cupcakes. Mix until just combined.
* Ensure all cold ingredients, especially eggs and milk, are at room temperature for a smoother batter and better rise.
* To toast shredded coconut, spread it in a single layer on a baking sheet and bake at 300°F (150°C) for 5-10 minutes, stirring occasionally, until golden brown. Alternatively, toast in a dry skillet over medium-low heat, stirring constantly.
* For an extra burst of lime flavor, brush the cooled cupcakes with a simple lime syrup (equal parts sugar and lime juice, heated until sugar dissolves) before frosting.
- Prep Time: 25 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 380
- Fat: 18g
- Carbohydrates: 55g
- Protein: 4g