Description
Delight in these tropical Coconut Cupcakes topped with a zesty Lime Buttercream Frosting. Moist coconut-flavored cupcakes are enhanced with finely ground shredded coconut and coconut milk, then crowned with a creamy lime-infused buttercream and toasted coconut for extra texture and flavor. Perfect for celebrations or a sunny day treat.
Ingredients
Scale
For the Coconut Cupcakes:
- 1/2 cup shredded sweetened coconut
- 1 cup all-purpose flour
- 2 teaspoons 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
For the Lime Buttercream Frosting:
- 1/3 cup sweetened shredded coconut, for decorating (optional)
- 3/4 cup unsalted butter, softened to room temperature
- 5 tablespoons lime zest
- 4.5–5 cups powdered sugar, sifted
- 2 tablespoons fresh lime juice
- 1 tablespoon whipping cream (if needed)
- 2–3 drops green food coloring (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners to prevent sticking and ensure easy removal of cupcakes.
- Grind shredded coconut: Pulse 1/2 cup of shredded coconut in a blender or food processor until finely ground to add a delicate coconut texture to your cupcakes.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, ground coconut, baking powder, and salt to evenly distribute the leavening agent and seasonings.
- Cream butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar until the mixture is light and fluffy, creating a good base for the batter.
- Add eggs and extracts: Incorporate the eggs one at a time, then mix in vanilla extract and coconut extract for flavor enhancement.
- Combine dry and wet ingredients: On low speed, gradually mix in the dry ingredients followed by slowly beating in the coconut milk until the batter is smooth and consistent.
- Fill muffin cups and bake: Divide the batter evenly among the muffin cups. Bake for 15–17 minutes or until a toothpick inserted in the center comes out clean, ensuring the cupcakes are cooked through.
- Toast coconut for topping: Spread 1/3 cup shredded coconut on a baking sheet and bake at 325°F (160°C) for 5–10 minutes, watching closely to prevent burning; set aside to cool.
- Prepare lime buttercream frosting: Beat softened butter until fluffy. Add lime zest, then gradually beat in sifted powdered sugar until incorporated.
- Add lime juice and cream: Mix in fresh lime juice one tablespoon at a time to balance sweetness and tang. Add whipping cream if needed to reach the desired creamy frosting consistency.
- Optional: Add food coloring: Tint the frosting with green food coloring if desired to add a vibrant color.
- Frost and decorate cupcakes: Once cupcakes are completely cooled, frost them with the lime buttercream and sprinkle with toasted coconut for a finishing tropical touch.
Notes
- Using sweetened shredded coconut enhances the natural coconut flavor and adds subtle sweetness.
- Grinding the coconut finely ensures an even texture in the cupcakes without large coconut flakes.
- Adjust the amount of powdered sugar in the frosting depending on preferred sweetness and frosting thickness.
- Let cupcakes cool completely before frosting to prevent melting and sliding of the buttercream.
- Toasting coconut requires close attention; coconut can burn quickly once it starts browning.
- Food coloring is optional and purely for aesthetic purposes; natural frosting is delicious as is.
