Coconut Lime Cupcakes
These Coconut Lime Cupcakes are pretty as a picture and not too sweet. They're a perfect bite of tropical bliss.
Ingredients
- 1 ½ cups all-purpose flour
- ½ tbsp baking powder
- pinch salt
- 1 stick butter softened
- 1 cup granulated sugar
- 3 eggs room temperature
- juice of one lime
- ¼ cup milk
- ½ cup shredded coconut
Buttercream Frosting
- 2 sticks butter softened
- 4 cups icing sugar
- juice of ½ lime
- 1-2 tbsp milk
- 1 drop green gel food coloring
- shredded coconut for garnishing
Instructions
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Preheat oven to 350 degrees F.
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Line a muffin tin with cupcake liners and set aside.
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In a bowl, sift together flour, baking powder and salt.
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In another bowl, beat together butter, sugar and eggs. Add lime and stir some more.
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In thirds, add dry ingredients into bowl of wet ingredients, alternating with the milk. Mix until batter completely forms.
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Fold shredded coconut into batter.
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Scoop cupcake batter into each section of the muffin tin, filling it about 2/3 of the way.
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Bake for 15-18 minutes and allow to cool before decorating.
Buttercream Frosting Instructions
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Use an electric mixer to beat together butter, icing sugar, lime and milk. Start on slow speed, then gradually increase to high.
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Once the ingredients are well-incorporated and smooth, add gel food coloring and beat more. The buttercream is ready once it forms semi-stiff peaks.
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Scoop buttercream into a piping bag with Wilton #12 attached. Frost each cupcake generously.
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Sprinkle cupcakes with shredded coconut. Serve and enjoy!
Recipe Notes
Yields: 12 to 18 cupcakes