Description
Light and moist coconut cupcakes topped with a zesty lime buttercream frosting, offering a perfect balance of tropical sweetness and refreshing citrus flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup coconut milk
- 1 cup shredded sweetened coconut
- For the frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1–2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and coconut extract.
- Gradually add dry ingredients alternating with coconut milk, mixing until combined.
- Fold in shredded coconut.
- Divide batter evenly into cupcake liners.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely.
- For frosting, beat butter until smooth.
- Gradually add powdered sugar and mix well.
- Add lime juice, lime zest, vanilla extract, and cream until fluffy.
- Frost cooled cupcakes and serve.
Notes
- Use fresh lime juice for best flavor.
- Toasted coconut can be added on top for extra texture.
- Ensure cupcakes are fully cooled before frosting.
- Adjust lime juice for more tanginess if desired.
- Store in airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
