Key Lime Pie Cupcakes with Coconut Meringue
Indulge in the tropical elegance of Key Lime Pie Cupcakes with Coconut Meringue—a dessert that combines the zesty vibrance of key limes with the sweet, toasty richness of coconut. These moist and tender cupcakes are infused with fresh key lime juice and zest, perfectly balanced by the sweetness of shredded coconut folded into the batter. Topped with a billowy, cloud-like coconut meringue that's toasted to golden perfection, each bite delivers a burst of tangy-sweet flavor with a light, airy finish. Whether torched for a caramelized touch or broiled to a delicate crisp, these cupcakes are a show-stopping treat for any occasion. Easy to bake and ready in under an hour, they’re the ultimate solution for satisfying your tropical dessert cravings. Perfect for spring parties, summer gatherings, or simply celebrating that unmistakable bright, citrusy zing of key lime!
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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 large eggs
- 1 teaspoon vanilla extract
- 0.25 cups Key lime juice, freshly squeezed
- 1 teaspoon Key lime zest
- 0.5 cups whole milk
- 0.5 cups sweetened shredded coconut
- 4 large egg whites
- 0.5 cups granulated sugar (for meringue)
- 0.25 teaspoons cream of tartar
- 0.25 cups unsweetened shredded coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, Key lime juice, and Key lime zest until combined.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the sweetened shredded coconut with a spatula.
Evenly distribute the batter among the 12 cupcake liners, filling each about two-thirds full.
Bake for 18-22 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 to a wire rack to cool completely.
To make the coconut meringue, beat the egg whites and cream of tartar in a clean, dry bowl with a hand mixer or stand mixer on medium-high speed until soft peaks form.
Gradually add the sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form, about 4-5 minutes.
Spread or pipe the meringue onto the cooled cupcakes, creating decorative peaks.
Sprinkle the tops with the unsweetened shredded coconut.
Using a kitchen torch, carefully toast the meringue and coconut until golden brown. If you do not have a torch, place the cupcakes under a broiler set to low for about 1-2 minutes, watching closely to avoid burning.
Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
3323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 503.1 g | 183% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 343.5 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1077 mg | 23% | |
*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.
