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Key Lime-Coconut Cupcakes

Indulge in the tropical flavors of Key Lime-Coconut Cupcakes, a delightful treat that brings a taste of the islands to your dessert table. These light and airy cupcakes are infused with the zesty citrus flavor of key lime and the sweet, nutty taste of coconut, creating a harmonious blend of tropical goodness in every bite. Whether you're craving a refreshing dessert for a summer gathering or simply want to transport yourself to a beachside paradise, these cupcakes are the perfect choice.

Prep Time:

10 mins

Cook Time:

25 mins

Additional Time:

25 mins

Total Time:

1 hr

Servings:

Yield:

1 dozen cupcakes

Ingredients

1 ½ cups sifted all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

1 cup white sugar

½ cup virgin coconut oil

3 tablespoons Key lime juice

1 ½ teaspoons Key lime zest

1 teaspoon vanilla extract

2 eggs

½ cup milk

1 (4 ounce) package cream cheese, softened

¼ cup virgin coconut oil

1 ½ teaspoons Key lime juice

½ teaspoon Key lime zest

1 ½ cups confectioners' sugar

1 cup sweetened flaked coconut

Directions

Step 1

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

Step 2

Combine flour, baking powder, and salt in a bowl.

Step 3

Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.

Step 4

Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.

Step 5

Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

Step 6

Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.

Step 7

Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.

Nutrition Facts (per serving)

381

Calories

20g

Fat

49g

Carbs

Protein

Complement

The moist and tender texture of these cupcakes is complemented by a creamy key lime frosting, adding a burst of tangy sweetness to the overall flavor profile. Topped with a sprinkle of toasted coconut flakes, each bite offers a delightful combination of tropical flavors and textures. Whether you're a fan of traditional key lime desserts or simply love the taste of coconut, these cupcakes are sure to become a crowd-pleaser at any occasion. So, treat yourself to a taste of the tropics with these Key Lime-Coconut Cupcakes and let their irresistible flavor transport you to a sun-soaked paradise.