Key Lime-Coconut Cupcakes

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  2. Combine flour, baking powder, and salt in a bowl.
  3. Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
  4. Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
  5. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  6. Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
  7. Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.

flour, baking powder, salt, white sugar, virgin coconut oil, lime juice, lime zest, vanilla, eggs, milk, frosting, cream cheese, virgin coconut oil, lime juice, lime zest, sugar, topping, coconut

Taken from www.allrecipes.com/recipe/262507/key-lime-coconut-cupcakes/ (may not work)

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