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Key Lime Coconut Cupcakes Recipe

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These Key Lime Coconut Cupcakes offer a perfect blend of tart key lime and sweet coconut flavors in a moist, fluffy cupcake topped with a tangy key lime buttercream frosting. Ideal for summer gatherings or any occasion, they’re beautifully garnished with toasted coconut flakes and fresh key lime slices for a tropical twist.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 18 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cupcake Batter

  • 1 1/4 cups (163g) all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cup (155g) sugar
  • 2 tbsp (30ml) vegetable oil
  • 1 1/2 tsp coconut extract
  • 2 large eggs
  • 1/2 cup plus 2 tbsp (150ml) milk

Buttercream Frosting

  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 2 tbsp key lime zest
  • 1-2 tbsp key lime juice
  • Pinch or two of salt
  • 1/4 cup coconut flakes, toasted, optional
  • Key lime slices, optional

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside to be added later to the batter.
  3. Cream Butter and Sugars: In a large mixer bowl, beat the butter, sugar, vegetable oil, and coconut extract together on medium speed until the mixture is light in color and fluffy, about 3 to 4 minutes. This step is important to ensure a tender texture.
  4. Add Eggs: Incorporate the eggs one at a time, mixing each until mostly combined. Scrape down the bowl sides as needed to ensure full incorporation.
  5. Add Dry Ingredients and Milk: Add half of the flour mixture to the batter, mixing until mostly combined. Then slowly pour in the milk and mix well. The batter may look slightly curdled at this point, which is normal.
  6. Finish Batter: Add the remaining flour mixture and continue mixing until smooth and well combined. Avoid overmixing, and scrape down the bowl sides to fully incorporate all ingredients.
  7. Fill and Bake: Fill each cupcake liner about three-quarters full with batter. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool: Remove the cupcakes from the oven and place them on a cooling rack to cool completely before frosting.
  9. Make Buttercream: In a large bowl, beat the butter until smooth and creamy. Gradually add about half of the powdered sugar and beat until combined.
  10. Add Key Lime and Seasoning: Stir in the key lime zest, 1 tablespoon of key lime juice, and a pinch or two of salt into the frosting mixture, blending well.
  11. Finish Frosting: Add the remaining powdered sugar and beat until smooth. Add additional key lime juice as needed to reach desired consistency.
  12. Decorate: Pipe the frosting onto the cooled cupcakes using a piping tip such as Ateco 847 for a decorative finish.
  13. Add Garnishes: Sprinkle toasted coconut flakes over the frosting and top each cupcake with a fresh slice of key lime for a fresh and vibrant presentation.
  14. Storage: Store cupcakes in an airtight container and consume within 2-3 days for best freshness.

Notes

  • Do not overmix the batter to maintain a tender crumb.
  • Ensure butter is at room temperature for proper creaming.
  • To toast coconut flakes, spread them on a baking sheet and bake at 350°F (176°C) for 5-7 minutes, stirring occasionally until golden.
  • Adjust key lime juice in frosting to your preferred level of tartness.
  • Use fresh key limes for best flavor and zest.
  • Cupcakes are best enjoyed within a few days of baking for optimal freshness.

Find it online: https://cheftinaskitchen.com/key-lime-coconut-cupcakes-recipe/