Name: Coconut Cupcakes with Lime Buttercream Frosting
Ingredients: 1/2 cup sweetened shredded coconut; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 2/3 cup coconut milk, well mixed; 1/3 cup sweetened shredded coconut, for decorating (optional); 3/4 cup unsalted butter, softened (for frosting); 1 1/2 tablespoons lime zest; 3 1/2–4 1/2 cups powdered sugar, sifted; 2 tablespoons fresh lime juice; 1 tablespoon whipping cream, if needed; 2–3 drops green food coloring (optional)

Description

These Coconut Cupcakes with Lime Buttercream Frosting have a triple dose of coconut, a soft buttery crumb, and a creamy lime frosting finished with toasted coconut for the perfect tropical dessert.

Ingredients

1/2 cup sweetened shredded coconut
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2/3 cup coconut milk, well mixed
1/3 cup sweetened shredded coconut, for decorating (optional)
3/4 cup unsalted butter, softened (for frosting)
1 1/2 tablespoons lime zest
3 1/2–4 1/2 cups powdered sugar, sifted
2 tablespoons fresh lime juice
1 tablespoon whipping cream, if needed
2–3 drops green food coloring (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
Process the shredded coconut in a food processor until finely ground.
In a medium bowl, whisk together the flour, processed coconut, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy.
Beat in the eggs, vanilla extract, and coconut extract.
Mix in the dry ingredients on low speed, then add the well-mixed coconut milk until just combined.
Divide the batter evenly among the prepared muffin cups.
Bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean.
If using toasted coconut, bake the remaining shredded coconut at 325°F (163°C) for 5–10 minutes until lightly golden, watching carefully.
Allow the cupcakes to cool completely.
For the frosting, beat the butter until light and fluffy.
Add the lime zest, then gradually beat in the powdered sugar one cup at a time.
Mix in the lime juice until the desired flavor is reached.
Add whipping cream if needed and beat until smooth and fluffy. Tint with food coloring if desired.
Pipe or spread the frosting onto the cooled cupcakes and finish with toasted coconut.

Notes

Before measuring the coconut milk, stir or blend the entire can well so the cream and liquid are fully combined. This ensures the cupcakes have the correct texture and moisture.