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Key Lime Coconut Cupcake topped with creamy frosting, toasted coconut flakes, and a fresh lime slice.
Daniel

Key Lime Coconut Cupcakes

Tropical cupcakes bursting with tangy key lime and sweet coconut, topped with a cloud of lime-kissed buttercream.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter 1 stick, softened
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 3 tbsp key lime juice freshly squeezed, about 8-10 key limes
  • 1 tbsp key lime zest finely grated
  • 0.5 cup full-fat coconut milk well shaken
  • 0.5 cup sweetened shredded coconut
For the Frosting
  • 0.5 cup unsalted butter 1 stick, softened
  • 4 oz cream cheese softened, half a standard block
  • 2 cups powdered sugar sifted
  • 1.5 tbsp key lime juice freshly squeezed
  • 1 tsp key lime zest for garnish

Equipment

  • 12-cup muffin tin
  • Paper Liners
  • Electric Mixer
  • Microplane or fine grater
  • Wire cooling rack

Method
 

Make the Batter
  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. Whisk together flour, baking powder, and salt in a medium bowl.
  2. Beat butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl. Add eggs one at a time, beating well after each. Mix in lime zest and juice until combined. The mixture will look slightly curdled - this is normal.
  3. Reduce mixer to low. Add flour mixture in three additions, alternating with coconut milk in two additions, beginning and ending with flour. Mix just until combined. Fold in shredded coconut with a rubber spatula.
  4. Divide batter evenly among liners, filling each about two-thirds full. Bake until tops spring back when lightly touched and a toothpick comes out clean, 16 to 18 minutes. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
  1. Beat butter and cream cheese together until smooth and fluffy, about 2 minutes. Gradually add powdered sugar on low speed, then increase to medium and beat until creamy. Add lime juice and beat 30 seconds more. Taste and add more juice if desired.
  2. Spread or pipe frosting onto cooled cupcakes. Sprinkle with remaining lime zest just before serving.

Notes

Fresh key limes are worth seeking out - they have a distinctive floral aroma that Persian limes lack. If you must substitute, use 2 tablespoons Persian lime juice plus 1 tablespoon lemon juice. The cupcakes can be baked a day ahead; store unfrosted at room temperature in an airtight container. Frosting can be made 2 days ahead and refrigerated; bring to room temperature and re-whip before using.