Coconut Cupcakes with Key Lime Frosting
Delight your taste buds with these irresistible Coconut Cupcakes with Key Lime Frosting, a tropical twist on your classic dessert. These fluffy cupcakes are infused with creamy coconut milk and sweetened shredded coconut, delivering a moist and tender crumb in every bite. Topped with a zesty key lime cream cheese frosting, the tangy citrus perfectly complements the rich coconut base. Elevate the presentation by garnishing with toasted shredded coconut for an added layer of crunch and flavor. Quick to prepare in just under 40 minutes, this recipe is the perfect dessert for summer gatherings, tropical-themed parties, or a midweek indulgence. Create a burst of island-inspired flavors that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 2 items Large eggs, room temperature
- 0.5 cups Coconut milk
- 1 teaspoons Vanilla extract
- 0.75 cups Sweetened shredded coconut
- 8 ounces Cream cheese, softened
- 0.25 cups Unsalted butter, softened (for frosting)
- 2 cups Powdered sugar
- 3 tablespoons Key lime juice
- 1 teaspoons Key lime zest
- 0.5 cups Sweetened shredded coconut, toasted (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition.
Mix in the coconut milk and vanilla extract until combined.
Gradually mix in the dry ingredients from step 2, being careful not to overmix.
Fold in the shredded coconut with a spatula.
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth.
Gradually add the powdered sugar, beating until fluffy.
Mix in the key lime juice and zest until well incorporated.
Frost the cooled cupcakes with the key lime frosting using a piping bag or a spatula.
Optional: Top the frosted cupcakes with toasted shredded coconut for garnish.
Refrigerate the cupcakes if not serving immediately and allow them to come to room temperature before serving.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 40.7 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 90 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
