Coconut Lime Cupcakes Recipe

Name: Coconut Lime Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
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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.
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6. Cool completely before frosting.
8
Frosting:
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1. Beat the butter until fluffy.
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2. Add the confectioner's sugar and beat for 3 minutes.
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3. Add the vanilla extract and lime juice, beat for another 5 minutes or until fluffy.
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4. Add the lime zest and fold into frosting.
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5. Chill until ready to frost.
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Topping:
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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.

1258

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/3 cups Vegetable Oil, 3/4 cups Granulated Sugar, 1 cup Light Coconut Milk, and more.

Yes, Coconut Lime Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Lime Cupcakes

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