Recipe: Lime-Coconut Cupcakes

These cupcakes are super soft thanks to the coconut cream and they pack a pretty good flavor punch too. I think they vaguely remind me of a tropical drink I once had but mostly they just taste like good coconut cake with a really tart lime crunch of icing on the top. These would be great for a summer birthday or a BBQ.

Lime Coconut Cupcakes

AuthorMabDifficultyBeginner

Yields16 Servings
Prep Time35 minsCook Time30 minsTotal Time1 hr 5 mins

Ingredients
 200 g flour
 2 tsp baking powder
 ¼ tsp salt
 90 g dried coconut
 113 g butter, softened
 200 g white sugar
 3 eggs
 170 ml coconut cream
 60 ml lime juice
 2 limes, zested
Lime Glaze
 150 g powdered sugar
 20 ml lime juice

Directions
1

Preheat the oven to 180°C and place cupcake liners in a cupcake tin.

2

In the stand of a mixer cream together the butter and sugar until lightened and fluffy.

3

Add the eggs, one at a time, and beat until combined.

4

Add the coconut cream, mixing for just a 30-60 seconds then slowly add in the flour, baking powdered, dried coconut, lime zest and salt and mix just until combined.

5

Divide the batter evenly into the cupcake tins, filling each cup no more than 3/4 of the way full and bake for around 25 minutes or until the top starts to color and a toothpick comes out clean when inserted.

6

Let the cupcakes cool completely before making the icing by mixing together lime juice and sugar, then dip the cupcakes in the icing twisting to allow excess icing to dip off and top with toasted coconut and lime sliver if desired.

Adapted from Sugar Salt Magic

Ingredients

Ingredients
 200 g flour
 2 tsp baking powder
 ¼ tsp salt
 90 g dried coconut
 113 g butter, softened
 200 g white sugar
 3 eggs
 170 ml coconut cream
 60 ml lime juice
 2 limes, zested
Lime Glaze
 150 g powdered sugar
 20 ml lime juice

Directions

Directions
1

Preheat the oven to 180°C and place cupcake liners in a cupcake tin.

2

In the stand of a mixer cream together the butter and sugar until lightened and fluffy.

3

Add the eggs, one at a time, and beat until combined.

4

Add the coconut cream, mixing for just a 30-60 seconds then slowly add in the flour, baking powdered, dried coconut, lime zest and salt and mix just until combined.

5

Divide the batter evenly into the cupcake tins, filling each cup no more than 3/4 of the way full and bake for around 25 minutes or until the top starts to color and a toothpick comes out clean when inserted.

6

Let the cupcakes cool completely before making the icing by mixing together lime juice and sugar, then dip the cupcakes in the icing twisting to allow excess icing to dip off and top with toasted coconut and lime sliver if desired.

Lime Coconut Cupcakes

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