Ingredients
Scale
- 1/2 cup shredded sweetened coconut
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2/3 cup coconut milk (mixed very well)
- 3/4 cup unsalted butter (softened to room temperature)
- 1.5 tablespoons lime zest
- 3.5–4.5 cups powdered sugar (sifted)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon whipping cream (if needed)
- 2–3 drops green food coloring (optional)
- 1/3 cup sweetened shredded coconut (for decorating – optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking powder, salt, and shredded coconut.
- In a separate bowl, beat softened butter and sugar until fluffy. Add eggs one at a time along with vanilla and coconut extracts.
- Gradually mix in dry ingredients followed by coconut milk until just combined.
- Spoon the batter into the prepared muffin liners and bake for 15-17 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
- For the frosting, beat softened butter until fluffy; gradually add powdered sugar, lime zest, and lime juice until smooth.
- Frost cooled cupcakes and top with toasted coconut if desired.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg