Key Lime-Coconut Cupcakes Recipe

Key Lime Cupcakes with Coconut Frosting

Ingredients

For the Cake:

• 1 cups sifted all-purpose flour
• 1 teaspoons baking powder
• teaspoon salt
• 1 cup white sugar
• cup virgin coconut oil
• 3 tablespoons Key lime juice
• 1 teaspoons Key lime zest
• 1 teaspoon vanilla extract
• 2 eggs
• cup milk

For the Frosting:

• 1 (4 ounce) package cream cheese, softened
• cup virgin coconut oil
• 1 teaspoons Key lime juice
• teaspoon Key lime zest
• 1 cups confectioners' sugar

For the Topping:

• 1 cup sweetened flaked coconut

Directions

Step 1: Preheat the oven to 350F (175C). Grease a 12-cup muffin tin.

Step 2: In a bowl, combine the flour, baking powder, and salt. Set aside.

Step 3: In a large bowl, beat the white sugar and cup coconut oil using an electric mixer until the mixture becomes light and airy, about 3-4 minutes.

Step 4: Add 3 tablespoons of Key lime juice, 1 teaspoons of Key lime zest, and the vanilla extract. Mix well.

Step 5: Add eggs one at a time, beating well after each addition.

Step 6: Reduce mixer speed to low. Gradually add 1/3 of the flour mixture, alternating with of the milk. Repeat this step until all ingredients are combined, starting and ending with the flour mixture. Be careful not to overmix.

Step 7: Pour the batter into the muffin cups, filling each about 2/3 full.

Step 8: Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly pressed.

Step 9: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, about 20 minutes.

Step 10: In a separate bowl, beat the softened cream cheese and cup coconut oil until creamy and well combined.

Step 11: Add 1 teaspoons of Key lime juice and teaspoon of Key lime zest. Continue mixing until smooth.

Step 12: Gradually add the confectioners' sugar and mix until fully incorporated. Frost the cooled cupcakes with the cream cheese frosting.

Step 13: Heat a nonstick skillet over medium heat. Add the flaked coconut and cook, stirring frequently, until lightly toasted, about 4 minutes.

Step 14: Remove the coconut from the pan and allow it to cool for about 5 minutes.

Step 15: Top the frosted cupcakes with the toasted coconut, gently pressing it into the frosting to ensure it sticks.

Cook's Notes:

• You may use unrefined virgin or extra-virgin coconut oil for this recipe.
• It usually takes 6 to 7 key limes to yield the right amount of juice and zest.

Nutrition Facts (per serving)

• Calories: 381
• Total Fat: 20g (25% DV)
• Saturated Fat: 16g (80% DV)
• Cholesterol: 42mg (14% DV)
• Sodium: 171mg (7% DV)
• Total Carbohydrate: 49g (18% DV)
• Dietary Fiber: 1g (4% DV)
• Total Sugars: 35g
• Protein: 4g (8% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 62mg (5% DV)
• Iron: 1mg (7% DV)
• Potassium: 84mg (2% DV)