Description
Coconut cupcakes with lime buttercream frosting – moist coconut‑flavoured cupcakes topped with creamy lime‑buttercream and toasted coconut.
Ingredients
- For the Coconut Cupcakes:
- ½ cup shredded sweetened coconut
- 1 cup all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ⅔ cup coconut milk, mixed very well
- For the Lime Buttercream Frosting:
- ⅓ cup sweetened shredded coconut, for decorating (optional)
- ¾ 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 the oven to 350 °F (about 175 °C) and line a muffin pan with paper liners.
- Process the ½ cup shredded coconut in a food processor or blender until it becomes a fine powder.
- In a medium bowl, whisk together the flour, processed coconut, baking powder, and salt.
- In a large bowl, beat together butter and sugar using an electric mixer until fluffy.
- Beat in the eggs, vanilla extract, and coconut extract.
- Turn mixer to low speed and alternately beat in the dry ingredients and the coconut milk until just combined.
- Spoon the batter into the prepared cupcake liners and bake for 15‑17 minutes, or until a toothpick inserted comes out clean.
- If using toasted coconut decoration: spread the remaining shredded coconut in an even layer on a baking sheet and bake at 325 °F (about 163 °C) for 5‑10 minutes, watching closely so it doesn’t burn.
- While the cupcakes are cooling, make the frosting: beat the butter until very fluffy, then add lime zest. Gradually add powdered sugar (one cup at a time), beating between additions.
- Once the sugar is incorporated, beat in lime juice, 1 tablespoon at a time, adjusting to taste, then add whipping cream if needed to reach desired consistency.
- Frost the cooled cupcakes using a piping bag or a knife. Optionally sprinkle with the toasted coconut.
Notes
- Before measuring out the ⅔ cup of coconut milk, stir the whole can well (so solids and liquid are mixed) to ensure even consistency.
- Watch the toasted coconut carefully as it can burn quickly—especially in the final minute.
Nutrition
- Calories: 452 kcal
