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Perfect Coconut Lime Cupcakes: 12 Sunshine Bites

Coconut Lime Cupcakes
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Enjoy these delightful coconut lime cupcakes, perfect for a summer treat or a fun baking project. They are moist, flavorful, and easy to make.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup fresh lime juice
  • 1 teaspoon lime zest
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons fresh lime juice
  • 1 teaspoon vanilla extract
  • Lime slices and shredded coconut for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk, shredded coconut, lime juice, and lime zest.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
  11. Gradually add the powdered sugar, alternating with the lime juice, until smooth and spreadable. Stir in the shredded coconut and vanilla extract.
  12. Once the cupcakes are completely cool, frost them generously.
  13. Garnish with lime slices and extra shredded coconut.

Notes

  • Ensure your butter and eggs are at room temperature for best results.
  • Don’t overmix the batter; this can result in tough cupcakes.
  • You can add a pinch of cream of tartar to the egg whites if making a meringue-based frosting for extra stability.

Nutrition

Find it online: https://tasteportfolio.com/coconut-lime-cupcakes/