Coconut Lime Cupcakes

• FOR THE CUPCAKES:
• 1/3 cups Vegetable Oil
• 3/4 cups Granulated Sugar
• 1 cup Light Coconut Milk
• 1/4 cups Whole Milk
• 1-1/2 teaspoon Vanilla Extract
• 1 Tablespoon Finely Grated Lime Zest
• 1 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 cup Sweetened Coconut
• _____
• FOR THE LIME BUTTERCREAM FROSTING:
• 1 cup Butter
• 3-1/2 cups Confectioners Sugar
• 1 teaspoon Vanilla Extract
• 1/4 cups Fresh Lime Juice
• 2 teaspoons Finely Grated Lime Zest
• _____
• FOR THE TOPPING:
• 1 cup Sweetened Coconut

1. Cupcakes:
2. 1.Preheat oven to 350F. Line cupcake pans with liners. Again, this recipe makes 18 regular cupcakes or 36 mini cupcakes.
3. 2. In a medium bowl, mix vegetable oil and sugar. Add the coconut milk, milk, vanilla extract, and lime zest. Mix well.
4. 3. Add flour, baking soda, baking powder, and salt. Mix until smooth.
5. 4. Add the coconut and gently mix to incorporate.
6. 5. Fill cups about 3/4 full. For regular cupcakes bake 20 minutes. For mini cupcakes bake for 16-18 minutes or until toothpick inserted comes out clean.
7. 6. Cool completely before frosting.
8. Frosting:
9. 1. Beat the butter until fluffy.
10. 2. Add the confectioner's sugar and beat for 3 minutes.
11. 3. Add the vanilla extract and lime juice, beat for another 5 minutes or until fluffy.
12. 4. Add the lime zest and fold into frosting.
13. 5. Chill until ready to frost.
14. Topping:
15. Toast 1 cup coconut on a baking sheet in a 300 degree oven for approximately 5 minutes, stirring often with a spatula to ensure edges don't burn. Coconut is ready when it's fragrant and golden brown.

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Taken from tastykitchen.com/recipes/desserts/coconut-lime-cupcakes/ (may not work)