Key Lime Cupcakes With Coconut Buttercream Frosting

Name: Key Lime Cupcakes With Coconut Buttercream Frosting & Toasted Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Sweetened Coconut Flakes (approx.); 3 sticks Butter, Divided; 1-1/2 cup Sugar, Granulated; 2 Tablespoons Lime Zest; 3 whole Eggs; 1/4 cups Lime Juice; 2 teaspoons Vanilla Extract, Divided; 2-1/2 cups Cake Flour; 2-1/2 teaspoons Baking Powder; 3/4 teaspoons Salt, Divided; 1-1/4 cup Buttermilk; 4 cups Powdered Sugar; 3/4 cups Cream Of Coconut (Coco Lopez)

Servings: persons

2 cups Sweetened Coconut Flakes (approx.)
3 sticks Butter, Divided
1-1/2 cup Sugar, Granulated
2 Tablespoons Lime Zest
3 whole Eggs
1/4 cups Lime Juice
2 teaspoons Vanilla Extract, Divided
2-1/2 cups Cake Flour
2-1/2 teaspoons Baking Powder
3/4 teaspoons Salt, Divided
1-1/4 cup Buttermilk
4 cups Powdered Sugar
3/4 cups Cream Of Coconut (Coco Lopez)

1
Preheat oven to 350u00b0F and line cupcake tin(s) with liners.
2
When preheated, spread the coconut flakes on a baking sheet and bake for 5-7 minutes or until lightly browned. Stir/toss a couple of times. Remove from oven and let cool.
3
In a large bowl, beat 2 sticks of the butter until smooth.
4
Add sugar and lime zest; beat well.
5
Beat in eggs one at a time.
6
Add lime juice and 1 tsp. vanilla extract and beat until combined.
7
In another bowl combine flour, baking soda and 1/4 tsp. salt; sift.
8
Alternate adding all dry ingredients and buttermilk to butter/sugar mixture. (Be careful not to over mix - you don't want it gooey.)
9
Fill cupcake liners 2/3 full.
10
Bake for 18-20 minutes or until wooden pick comes out clean.
11
For frosting:
12
In a large bowl beat remaining butter, 1 stick, until smooth.
13
Add all other ingredients (powdered sugar, 1/2 tsp. salt, cream of coconut, 1 tsp. vanilla extract) and mix until smooth. (Add more cream of coconut as needed for smoother frosting.)
14
Ice cupcakes and don't forget the toasted coconut flakes for that final touch.
15
Pour a tall glass of cold milk and enjoy!

1852

kcal

Calories

113

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 cups Sweetened Coconut Flakes (approx.), 3 sticks Butter, Divided, 1-1/2 cup Sugar, Granulated, 2 Tablespoons Lime Zest, and more.

Yes, Key Lime Cupcakes With Coconut Buttercream Frosting & Toasted Coconut 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.

That's it — enjoy your meal!

Key Lime Cupcakes With Coconut Buttercream Frosting & Toasted Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions