Key Lime And Coconut Cupcakes
Equipment
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 stand mixer or hand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 microplane or fine grater
- 1 Citrus juicer
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
- 1 piping bag or offset spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup canned coconut milk well-shaken
- 1/4 cup whole milk room temperature
- 1/4 cup key lime juice fresh
- 1 tablespoon key lime zest finely grated
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
- 1/2 cup unsalted butter for frosting; softened
- 4 ounces cream cheese softened
- 2 1/2 cups powdered sugar sifted
- 2 tablespoons key lime juice for frosting; fresh
- 1 teaspoon key lime zest for frosting; finely grated
- 1/4 teaspoon salt for frosting
- 1/4 cup shredded sweetened coconut for garnish, optional; toasted
- 2 key limes for garnish, optional; thinly sliced
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In a large mixing bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition and scraping down the bowl as needed.
- Stir in the vanilla extract, key lime juice, and key lime zest until combined.
- In a separate bowl whisk together the coconut milk and whole milk until smooth.
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients, mixing on low just until combined.
- Fold in the shredded sweetened coconut gently with a rubber spatula until evenly distributed.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the pan to a cooling rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the pan and let them cool completely on the rack, about 25 minutes.
- While the cupcakes cool, prepare the frosting by beating the softened butter and cream cheese together in a large bowl until smooth and creamy.
- Gradually add the powdered sugar, about 1/2 cup at a time, beating on low at first then increasing to medium until thick and smooth.
- Beat in the key lime juice, key lime zest, and salt until the frosting is fluffy and spreadable, adjusting with a little more powdered sugar if too thin.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag or prepare an offset spatula for spreading.
- Frost each cupcake with a generous swirl of key lime cream cheese frosting.
- Garnish the tops with toasted shredded coconut and a thin slice of key lime, if using, just before serving.
Notes
For best flavor, use fresh key lime juice and zest, and avoid overmixing the batter after adding the dry ingredients so the cupcakes stay tender and light. Make sure all refrigerated ingredients (butter, eggs, milks, cream cheese) are at room temperature to help the batter and frosting come together smoothly and avoid curdling. Toast the coconut in a dry skillet over medium-low heat, stirring frequently, until just golden for a deeper nutty flavor and extra crunch. If your frosting becomes too soft, chill it for 10 to 15 minutes before piping, and store any leftover cupcakes covered in the refrigerator, allowing them to sit at room temperature for about 20 minutes before serving so the texture softens and the citrus and coconut flavors fully bloom.
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