Creamy Coconut Lime Vanilla Cupcakes
A delightful blend of coconut, lime, and vanilla in a moist cupcake, topped with a creamy vanilla frosting.
Equipment
- 1 cupcake tray lined with cupcake liners
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Cupcake Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- zest of 2 limes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut milk
Vanilla Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tbsp lime juice
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lime zest.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
- While the cupcakes cool, beat the butter for the frosting until creamy. Gradually add powdered sugar and lime juice, beating until smooth. Stir in the vanilla extract.
- Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake. Garnish with lime zest and toasted coconut flakes.
Serving
- Serve these cupcakes as a delightful dessert at parties or as an afternoon treat with a refreshing beverage.
Storage
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
Pro Tips: Use fresh lime zest for the best flavor. Ensure ingredients are at room temperature for a smooth batter.
Ingredient Substitutions: Substitute coconut milk with almond milk for a nutty flavor.
How to Serve: Perfect with a chilled lime and coconut drink.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cupcakes a day in advance and frost just before serving.
Ingredient Substitutions: Substitute coconut milk with almond milk for a nutty flavor.
How to Serve: Perfect with a chilled lime and coconut drink.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cupcakes a day in advance and frost just before serving.