Coconut Lime Cupcakes
Ingredients
The Cupcakes
-
2
cups
granulated sugar
-
1
large
lime zest
-
¾
pound
unsalted butter, room temperature
-
5
extra-large
eggs, at room temperature
-
1½
teaspoons
pure vanilla extract
-
1
teaspoon
coconut extract
-
1
tablespoon
fresh lime juice
-
3
cups
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
1
cup
buttermilk
-
¾
cup
shredded coconut
The Coconut Lime Buttercream Frosting
-
1
cup
butter, at room temperature
-
1
teaspoon
vanilla extract
-
1
teaspoon
coconut extract
-
6
cups
powdered sugar
-
4
tablespoons
fresh lime juice
-
¾
cup
coconut for sprinkling
Instructions
- Preheat the oven to 325°F and line a muffin pan with paper liners.
- In a small bowl, combine sugar and lime zest, rubbing together until fragrant.
- Cream the butter and sugar mixture in a stand mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then add vanilla, coconut extract, and lime juice.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the batter, mixing until just combined, then stir in shredded coconut.
- Fill each liner to the top with batter and bake for 25 to 35 minutes until golden and a toothpick comes out clean.
- Let the cupcakes cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat butter, vanilla, and coconut extract until creamy, then gradually add powdered sugar alternating with lime juice.
- Frost the cooled cupcakes and sprinkle with coconut.
Nutrition Facts (estimated)
Servings
24 cupcakes
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
2g
Sodium
150mg
Cholesterol
50mg
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