1. Recipes

How to Make Key Lime-Coconut Cupcakes - A Step-by-Step Guide

If you're a fan of the tropical flavors of key lime and coconut, then you're going to love these Key Lime-Coconut Cupcakes. These delightful little treats are bursting with the zesty and tangy taste of key limes and the sweet, nutty flavor of coconut. They're perfect for any summer gathering, or whenever you're in the mood for a taste of the tropics.

Key lime is a small, round citrus fruit that is known for its distinctive tart flavor. It's often used in desserts and drinks for its un...

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Ingredients

  • 1 ½ cups sifted all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup white sugar
  • ½ cup virgin coconut oil
  • 3 tablespoons Key lime juice
  • 1 ½ teaspoons Key lime zest
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup milk
  • 1 (4 ounce) package cream cheese, softened
  • ¼ cup virgin coconut oil
  • 1 ½ teaspoons Key lime juice
  • ½ teaspoon Key lime zest
  • 1 ½ cups confectioners' sugar
  • 1 cup sweetened flaked coconut

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 1 dozen cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Combine flour, baking powder, and salt in a bowl.
  • Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
  • Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
  • Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.

    • Nutrition

    381 cal.

    • Total Fat: 20g
    • Saturated Fat: 16g
    • Cholesterol: 42mg
    • Sodium: 171mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 1g
    • Total Sugars: 35g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 62mg
    • Iron: 1mg
    • Potassium: 84mg

    Categories

    Baking recipes
    Dessert recipes
    Cupcake recipes
    Key lime recipes
    Coconut recipes