Key Lime Cupcakes With Coconut Buttercream Frosting & Toasted Coconut

• 2 cups Sweetened Coconut Flakes (approx.)
• 3 sticks Butter, Divided
• 1-1/2 cup Sugar, Granulated
• 2 Tablespoons Lime Zest
• 3 whole Eggs
• 1/4 cups Lime Juice
• 2 teaspoons Vanilla Extract, Divided
• 2-1/2 cups Cake Flour
• 2-1/2 teaspoons Baking Powder
• 3/4 teaspoons Salt, Divided
• 1-1/4 cup Buttermilk
• 4 cups Powdered Sugar
• 3/4 cups Cream Of Coconut (Coco Lopez)

1. Preheat oven to 350u0b0F and line cupcake tin(s) with liners.
2. When preheated, spread the coconut flakes on a baking sheet and bake for 5-7 minutes or until lightly browned. Stir/toss a couple of times. Remove from oven and let cool.
3. In a large bowl, beat 2 sticks of the butter until smooth.
4. Add sugar and lime zest; beat well.
5. Beat in eggs one at a time.
6. Add lime juice and 1 tsp. vanilla extract and beat until combined.
7. In another bowl combine flour, baking soda and 1/4 tsp. salt; sift.
8. Alternate adding all dry ingredients and buttermilk to butter/sugar mixture. (Be careful not to over mix - you don't want it gooey.)
9. Fill cupcake liners 2/3 full.
10. Bake for 18-20 minutes or until wooden pick comes out clean.
11. For frosting:
12. In a large bowl beat remaining butter, 1 stick, until smooth.
13. Add all other ingredients (powdered sugar, 1/2 tsp. salt, cream of coconut, 1 tsp. vanilla extract) and mix until smooth. (Add more cream of coconut as needed for smoother frosting.)
14. Ice cupcakes and don't forget the toasted coconut flakes for that final touch.
15. Pour a tall glass of cold milk and enjoy!

coconut flakes, butter, sugar, lime zest, eggs, ubc, vanilla, flour, baking powder, salt, buttermilk, powdered sugar, cream of coconut

Taken from tastykitchen.com/recipes/desserts/key-lime-cupcakes-with-coconut-buttercream-frosting-toasted-coconut/ (may not work)