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Coconut Cupcakes with Lime Buttercream Frosting Recipe

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4.1 from 14 reviews

Delight in these moist and flavorful Coconut Cupcakes topped with a zesty Lime Buttercream Frosting. The cupcakes combine finely processed coconut with coconut milk for a tropical twist, while the lime buttercream adds a fresh, tangy finish, perfect for any occasion.

Ingredients

Cupcakes

  • 1/2 cup shredded sweetened coconut
  • 1 cup all purpose flour
  • 2 teaspoon 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, mixed very well

Decoration

  • 1/3 cup sweetened shredded coconut, for decorating (optional)

Lime Buttercream Frosting

  • 3/4 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 – not from the bottle
  • 1 tablespoon whipping cream, if needed
  • 2-3 drops green food coloring, optional

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F and line a muffin pan with muffin papers to prepare for baking the cupcakes.
  2. Process coconut: Place the 1/2 cup shredded sweetened coconut into a food processor or blender and pulse until it becomes a fine powder, which adds texture to the cupcakes.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, processed coconut powder, baking powder, and salt ensuring even distribution.
  4. Cream butter and sugar: Using an electric mixer in a large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, forming the cupcake base.
  5. Add eggs and extracts: Beat in the eggs one at a time, followed by vanilla and coconut extracts for added flavor depth, mixing well after each addition.
  6. Incorporate dry mixture and coconut milk: Lower the mixer speed to low, then gradually beat in the dry flour mixture, followed by the well-mixed coconut milk until just combined.
  7. Bake cupcakes: Spoon the batter evenly into the prepared muffin papers and bake for 15-17 minutes until a toothpick inserted in the center comes out clean, indicating doneness.
  8. Toast coconut (optional): For decoration, spread 1/3 cup shredded sweetened coconut in an even layer on a cookie sheet and bake at 325°F for 5-10 minutes, watching carefully to avoid burning.
  9. Prepare lime buttercream: While cupcakes cool, beat the softened 3/4 cup butter in a large bowl until very fluffy, then add lime zest and gradually beat in sifted powdered sugar about 1 cup at a time.
  10. Adjust frosting flavor and consistency: Beat in lime juice one tablespoon at a time to achieve the desired tangy flavor; then mix in whipping cream if the frosting needs smoothing. Add green food coloring if using, for a tinted effect.
  11. Frost cupcakes: Once cupcakes are completely cool, pipe or spread the lime buttercream frosting over each cupcake and garnish with toasted coconut for a textured, decorative finish.

Notes

  • To finely process coconut, use a clean, dry food processor for best texture.
  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • Watch toasted coconut closely; it can burn quickly after lightly toasting.
  • Freshly squeezed lime juice is essential for optimal flavor in the frosting.
  • Optional green food coloring enhances the visual appeal of the lime buttercream.

Find it online: https://cookedbysarah.com/coconut-cupcakes-with-lime-buttercream-frosting-recipe/