Lima Colada Cupcakes Recipe

Name: Lima Colada Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2 sticks Salted Butter, Melted; 1-1/4 cup Granulated Sugar; 2 whole Eggs; 1/2 cups Lime Juice; 2-1/2 cups Cake Flour; 1 teaspoon Baking Powder; 1 teaspoon Salt; 1-1/2 cup Milk; _____; FOR THE BUTTERCREAM:; 12 ounces, fluid Coconut Milk; 7 Tablespoons All-purpose Flour; 1 teaspoon Vanilla Extract; 1 teaspoon Almond Extract; 2 sticks Butter, Room Temperature; 1 cup Granulated Sugar; 1/2 cups Shredded Coconut

Servings: persons

FOR THE CUPCAKES:
2 sticks Salted Butter, Melted
1-1/4 cup Granulated Sugar
2 whole Eggs
1/2 cups Lime Juice
2-1/2 cups Cake Flour
1 teaspoon Baking Powder
1 teaspoon Salt
1-1/2 cup Milk
_____
FOR THE BUTTERCREAM:
12 ounces, fluid Coconut Milk
7 Tablespoons All-purpose Flour
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
2 sticks Butter, Room Temperature
1 cup Granulated Sugar
1/2 cups Shredded Coconut

1
For the cupcakes:
2
Pre-heat the oven to 350F.
3
Mix the melted butter and sugar in the bowl of a stand mixer until the sugar is well-dissolved. Add the eggs one at a time, mixing well between each addition. Add the lime juice.
4
Sift together the flour, baking powder, and salt and add to the butter mixture alternately with the milk in 3 additions. Mix until just combined, then scoop the batter into lined cupcake tins. Bake until lightly browned and a toothpick comes out clean, about 25 minutes Allow to cool completely then frost.
5
Frosting:
6
Heat the coconut milk on the stove until it's almost boiling (small bubbles around the edge) and then whisk in the flour. Continue whisking until the mixture resembles thick brownie batter, then stir in the extracts. Set aside and allow to cool completely.
7
Meanwhile, cream together the butter and sugar until it's as smooth as you can get it then whip in the cooled flour/milk/extract mixture. Continue whipping until the mixture resembles whipped cream. Fold in coconut. Frost over completely cooled cupcakes.

1538

kcal

Calories

101

Fat

144

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 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 sticks Salted Butter, Melted, 1-1/4 cup Granulated Sugar, 2 whole Eggs, and more.

Yes, Lima Colada 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.

Lima Colada Cupcakes

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