Dessert Recipes

Coconut Lime Cupcakes

These Coconut Lime Cupcakes are sure to drive your taste buds insane.

Coconut and lime are two beautiful flavors to combine in a dessert, and when you do, you get these amazing coconut lime cupcakes. Coconut milk is added to the batter to lend its creamy richness while the use of lime brings brightness and fun to the dessert. Nothing is better than citrus in cake. It ensures the sweetness level does not overwhelm and keeps you wanting more. Although the cake is the star, the cream cheese frosting enhances the entire experience. Coconut extract is added for another coconut burst and the subtle sourness of the cream cheese pairs nicely with the other elements. After this you might want to try our Blackberry Orange Crostata recipe.

Coconut Lime Cupcakes In Post

Ingredients:

Makes 16 cupcakes

Cupcakes:

  • 1 ¼ cups all-purpose flour
  • ¾ cup canned coconut milk
  • ¾ cup granulated sugar
  • ½ cup olive oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Juice of 2 limes
  • Zest of 2 limes, divided
  • Pinch of salt
  • Sliced lime, for garnish
  • Mint leaves, for garnish

Frosting:

  • 8 oz. cream cheese, softened
  • 1 ½ cups confectioners’ sugar
  • ½ cup butter, softened
  • ½ teaspoon coconut extract

Directions:

  1. Preheat your oven to 350 degrees F.
  2. Line a cupcake pan with paper liners.
  3. Whisk the flour, baking powder, baking soda and salt in a mixing bowl.
  4. Whisk the eggs and sugar in a separate mixing bowl with the vanilla extract.
  5. Add the coconut milk, olive oil, lime juice, and half the lime zest. Whisk well.
  6. Slowly mix the dry ingredients into the wet ingredients until you have a smooth batter.
  7. Fill each cup with batter leaving some space at the top.
  8. Bake for 15-20 minutes or until a tester comes out clean when inserted in the center.
  9. Remove from the pan, cool and bake the remaining cupcakes.
  10. Meanwhile, beat the cream cheese with an electric mixer and add the butter in one tablespoon increments as you do so.
  11. Add the coconut extract and confectioners’ sugar. Beat until just combined. Do not over beat.
  12. Frost the cupcakes once cooled. Feel free to use a pastry bag and decorative tip.
  13. Finish the cupcakes with lime zest, a slice of lime and mint leaves.
  14. Serve.

These cupcakes are incredible and leave room for creativity in terms of presentation. You can go simple or take it up a notch with the suggestions provided and present them on a lovely platter. Whatever you choose, these little cakes are delicious. Also, feel free to use mini cupcake tins if entertaining a larger group. This recipe will make about 45.

 

Coconut Lime Cupcakes

Print Recipe
Serves: 16 Cooking Time: Approx 1 Hour.

Ingredients

  • Cupcakes:
  • 1 ¼ cups all-purpose flour
  • ¾ cup canned coconut milk
  • ¾ cup granulated sugar
  • ½ cup olive oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Juice of 2 limes
  • Zest of 2 limes, divided
  • Pinch of salt
  • Sliced lime, for garnish
  • Mint leaves, for garnish
  • Frosting:
  • 8 oz. cream cheese, softened
  • 1 ½ cups confectioners’ sugar
  • ½ cup butter, softened
  • ½ teaspoon coconut extract

Instructions

1

Preheat your oven to 350 degrees F.

2

Line a cupcake pan with paper liners.

3

Whisk the flour, baking powder, baking soda and salt in a mixing bowl.

4

Whisk the eggs and sugar in a separate mixing bowl with the vanilla extract.

5

Add the coconut milk, olive oil, lime juice, and half the lime zest. Whisk well.

6

Slowly mix the dry ingredients into the wet ingredients until you have a smooth batter.

7

Fill each cup with batter leaving some space at the top.

8

Bake for 15-20 minutes or until a tester comes out clean when inserted in the center.

9

Remove from the pan, cool and bake the remaining cupcakes.

10

Meanwhile, beat the cream cheese with an electric mixer and add the butter in one tablespoon increments as you do so.

11

Add the coconut extract and confectioners’ sugar. Beat until just combined. Do not over beat.

12

Frost the cupcakes once cooled. Feel free to use a pastry bag and decorative tip.

13

Finish the cupcakes with lime zest, a slice of lime and mint leaves.

14

Serve.

Notes

These cupcakes are incredible and leave room for creativity in terms of presentation. You can go simple or take it up a notch with the suggestions provided and present them on a lovely platter. Whatever you choose, these little cakes are delicious. Also, feel free to use mini cupcake tins if entertaining a larger group. This recipe will make about 45.

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