Description
Delight in these moist and flavorful Coconut Lime Cupcakes, perfectly balanced with zesty lime and rich coconut. Soft and tender with a subtle tropical twist, these cupcakes are ideal for summer gatherings or anytime you crave a refreshing dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- ½ cup canned coconut milk, well-shaken
Additional
- ½ cup sweetened shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, creating a well-blended dry mix that will help the cupcakes rise evenly.
- Cream Butter and Sugar: Using a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Flavors: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition for proper emulsification. Stir in vanilla extract, coconut extract, lime zest, and lime juice to infuse bright tropical flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the dry ingredients. This careful mixing ensures a smooth, well-incorporated batter without overmixing.
- Fold in Coconut: Gently stir in the sweetened shredded coconut, adding texture and enhancing the coconut flavor throughout the cupcakes.
- Fill Cupcake Liners: Evenly distribute the batter among the cupcake liners, filling each about ¾ full to allow space for rising without spilling over.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting, ensuring a perfect texture and flavor.
Notes
- Top with lime zest and toasted coconut for extra flavor and texture.
- These cupcakes pair wonderfully with cream cheese or coconut buttercream frosting.
- You can substitute unsweetened coconut if you prefer a less sweet cupcake.
