Coconut Lime Cupcakes

Coconut and lime come together in perfect harmony in these tropical-inspired cupcakes.

Moist and fluffy, with a hint of citrus and a sprinkle of sweetness, these treats are sure to transport you to a sunny island state of mind.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup coconut milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon grated lime zest
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup shredded sweetened coconut
• Confectioners’ sugar, for dusting

Instructions

Preheat your oven to 350°F (180°C) and line a muffin tin with 7 cupcake liners.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, using an electric mixer, beat the butter until it’s creamy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the coconut milk, heavy cream, vanilla extract, lime zest, and lime juice.

Add this mixture to the butter mixture, beating until well combined.

Gradually add the flour mixture to the wet ingredients, beating until just combined.

Do not overmix.

Fold in the shredded coconut.

Divide the batter evenly among the cupcake liners.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool completely in the pan before dusting with confectioners’ sugar.

Notes

Coconut milk adds moisture and a hint of coconut flavor, so don’t skip it! If you don’t have unsalted butter, regular butter will work too. To ensure your cupcakes are evenly baked, rotate the muffin tin halfway through the baking time.

Don’t overmix the batter, as it can result in dense cupcakes.

Stop mixing as soon as the flour is incorporated. If you want a stronger lime flavor, you can add another tablespoon of freshly squeezed lime juice.

You can toast the shredded coconut in a 350°F oven for 5-7 minutes, or until lightly browned, for added texture and flavor.

These cupcakes are best consumed within 3 days of baking, so be sure to store them in an airtight container at room temperature.

Nutrional Value

• Calories: 342
• Total Fat: 22g
• Saturated Fat: 16g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 36g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 3g