Description
Delightful coconut cupcakes topped with creamy lime buttercream frosting, perfect for summer celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 2–3 tbsp lime juice
- Zest of 1 lime
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in milk, vanilla extract, coconut extract, and shredded coconut.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, mixing well until combined.
- Add lime juice and lime zest, mixing until smooth and fluffy.
- Once cooled, frost the cupcakes with the lime buttercream frosting.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 17g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg