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Coconut Lime Cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12
Equipment:
Muffin tin
mixing bowls
electric mixer
measuring cups
measuring spoons
cooling rack
Cuisine Type: American
These Coconut Lime Cupcakes are a delightful fusion of tropical flavors that will transport your taste buds straight to a sunny beach. The moist and fluffy texture of the cupcakes is enhanced with the rich taste of coconut and a revitalizing zing from fresh lime juice and zest. Ideal for any celebration or just a sweet treat at home, these cupcakes will impress with their vibrant flavors and beautiful presentation, topped with a creamy coconut-lime frosting.
The combination of shredded coconut and zesty lime creates a mouthwatering balance that’s both sweet and tangy. Topped with a light and fluffy coconut-lime frosting, these cupcakes aren’t only delicious but also visually appealing, making them perfect for parties or gatherings. Easy to prepare and bake, they’re sure to become a favorite among family and friends.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lime juice
- Zest of 1 lime
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup coconut cream
- 1 tablespoon lime juice
- Zest of 1 lime
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This will make it easy to remove the cupcakes after baking and guarantee a neat presentation.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This process incorporates air into the mixture, which helps the cupcakes rise and become tender.
- Add the eggs one at a time, beating well after each addition. Then, mix in the milk, lime juice, and lime zest until combined. This will guarantee that all wet ingredients are thoroughly mixed for a uniform batter.
- In another bowl, whisk together the flour, baking powder, shredded coconut, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a cooling rack.
- To prepare the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, coconut cream, lime juice, and lime zest, mixing until smooth and fluffy. Adjust the consistency with more coconut cream if needed.
- Once the cupcakes are completely cool, frost them generously with the coconut-lime frosting using a piping bag or a spatula. Garnish with additional shredded coconut or lime zest if desired.
Extra Tips:
For an extra burst of coconut flavor, consider using coconut extract in the batter and frosting. If you want to make these cupcakes even more festive, you can add a sprinkle of toasted coconut on top of the frosting. These cupcakes can be stored in an airtight container for a few days, but they’re best enjoyed fresh.
Enjoy your tropical treat!