These cupcakes turned out better than I had even hoped!! The cake is moist and flavorful. I was worried I was adding too much lime into the batter, but it’s the perfect amount! It gives the cake just the right lime flavor without it being too overwhelming.
Hi, everyone! I am Ashley from Spoonful of Flavor. I am so excited to be here today while Lindsay is making her way back to the United States from Africa. Blogging has opened the doors to many opportunities and along the way, I met Lindsay who is not only one of my favorite food bloggers, but is also a great friend. I am honored to be able to share one of my favorite cupcake recipes with you today. I know that you love sweet treats so I made you some incredibly delicious Key Lime Coconut Cupcakes.
These cupcakes are made with the freshest ingredients. When possible, I pick the key limes straight from the lime trees in my backyard. For this recipe, I used key limes, but regular limes work well too. The filling I use for these cupcakes is the same filling I use for my popular Chocolate Cake with Coconut Filling and Marshmallow Frosting. I would be lying if I told you that I don’t make the filling just so that I can use it for fruit dip. It’s so good. With the perfect amount of coconut flavor and fresh key lime buttercream frosting, these cupcakes are irresistible.
The filling for these cupcakes is a creation meant to taste like the inside of an Almond Joy. You know that creamy coconut-y wonderful center of the Almond Joy?? That’s what I have in the center of these cupcakes! So if the cake isn’t moist and tasty enough for you? There’s this extra special surprise in the middle just waiting.
Top this all off with a coconut buttercream frosting. This decadent yet simple frosting is bursting with coconut flavor and perfectly complements the rest of the cupcake.
There is an ongoing battle among my friends for their favorite kind of cupcake. Many people love my Apple Pie Cupcakes, but these Key Lime Coconut Cupcakes are quickly becoming a favorite. If you love coconut and citrus flavor then you will love these cupcakes. The two flavors create a delectable dessert with well-balanced flavor. Go ahead, indulge a little and make a batch of these Key Lime Coconut Cupcakes. Your friends and family will love you!
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup canned coconut milk shaken or whole milk
- 2 1/2 limes zested and juiced
- 2 cups toasted sweetened shredded coconut divided
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 lime zested and juiced
- pinch of salt to taste
- Start by toasting the coconut. Preheat oven to 325°F. Spread 2 cups of sweetened coconut on a baking sheet covered with a silat mat or parchment paper. Place in the middle rack of the oven and bake for 4 minutes. Remove from oven and stir with a spatula. Place back in the oven for 5-6 more minutes or until golden brown. Set aside.
- To make the cupcakes, preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla and coconut extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer running on low speed, slowly add half of the dry ingredients. Mix until just combined then add half of the coconut milk. Repeat with the remaining dry ingredients and coconut milk. Increase speed to medium and add the lime juice, lime zest and 1 1/2 cups of the toasted coconut, leaving some out to decorate. Try to avoid overmixing.
- Spoon the batter into the prepared liners until1/2 – 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- To make the frosting, in a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, approximately 2-3 minutes. Add the powdered sugar 1 cup at a time, beating on low at first then increasing to high speed until completely incorporated. Once all powdered sugar has been added, beat in the vanilla extract, lime juice and lime zest. Add a little salt if it’s too sweet.
- Once cupcakes are cool, frost the cupcakes and top with a wedge of lime and reserved toasted coconut. Store in an air tight container in the refrigerator for up to 3 days.