These coconut lime cupcakes are so delicious, party dessert! They are so beautiful, moist, refreshing and easy to prepare. Simply perfect for the spring-summer season! This is one of my favorite desserts that goes very nice with a cocktail, ice tea, or other refreshing drink. Here is the recipe:
Servings 16 cupcakes
Ingredients:
For the cupcakes:
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- ¾ cup sugar
- 2 eggs
- ½ cup oil
- 4 tablespoons lime juice (one medium lime)
- 2 – 3 teaspoons lime zest (from one lime)
- 3/4 cup coconut milk (from a can)
- 1 teaspoon coconut extract
For the frosting:
- 8 oz. (1 box) cream cheese
- 1/2 cup butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon coconut extract
To garnish:
- 2-4 tablespoons toasted coconut ( you can toast sweetened coconut flakes in the oven or in a pan on the stovetop, stirring regularly; once it browns it’ll happen rapidly!)
- Lime slices (cut into ¼)
Instructions:
To make the cupcakes:
- Preheat the oven to 400°F/200°C/Gas Mark 6.
- In a bowl, combine together the flour, baking soda, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar until creamy, then apply the oil, lime zest, lime juice, coconut milk, and coconut extract.
- Add the dry ingredients into the wet ingredients mixture and mix until just combined (don’t overmix).
- Next, line a cupcake pan with paper cups; fill each cup ⅔ full. Put in the oven and bake for 14 minutes or just until a tester comes out clean when pressed in the center. Let cupcakes cool completely. In the meantime, prepare the frosting.
To make the frosting:
- Using an electric mixer, whisk the cream cheese. Next, add the butter and whisk until well incorporated.
- Then, apply the powdered sugar and coconut extract and whisk until just combined (don’t over whisk frosting once the sugar is applied). Pipe frosting on top of each cupcake.
- To decorate, sprinkle toasted coconut and garnish with a wedge of lime (if desired).
Enjoy!
