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1
Preheat oven to 325 degrees F.
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In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
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3
With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
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4
Add the vanilla extract, key lime zest and juice and mix well.
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5
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
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6
In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.
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Mix until just combined.
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8
Fold the coconut into the cupcake batter.
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9
Line a muffin pan with paper liners and fill each liner almost to the top with batter.
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10
A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size.
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11
Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean.
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12
Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
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13
While the cupcakes are cooling you can make the frosting.
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14
In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate.
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15
Remove from heat and let cool until just slightly warm.
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16
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy.
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17
With the mixer on low, gradually add the powdered sugar until well combined.
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18
Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth.
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Add the melted white chocolate and mix just until incorporated.
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20
Frost the cupcakes and garnish with a bit of grated key lime zest.
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Enjoy!
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22
A viewer, who may not be a professional cook, provided this recipe.
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23
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
