If you're looking for a cupcake that screams tropical delight, these Coconut Lime Cupcakes are your answer. With a perfect balance of zesty lime and creamy coconut, they're a refreshing treat for any occasion. Let's dive into how to make these mouthwatering cupcakes!
All-purpose flour forms the base of our cupcakes, providing structure and a tender crumb. Granulated sugar sweetens the batter just right, while unsalted butter adds richness and helps keep the cupcakes moist. Coconut milk is key for infusing a creamy coconut flavor, and the large eggs bind everything together, adding moisture and richness.
Vanilla extract enhances the overall flavor, giving a sweet, aromatic note. Baking powder is our leavening agent, ensuring the cupcakes rise beautifully, and salt balances out the sweetness. The addition of shredded coconut brings texture and extra coconutty goodness, while lime zest adds a fresh, zesty pop.
For the frosting, powdered sugar and lime juice create a tangy, sweet topping, while unsalted butter provides a creamy, smooth consistency.
These cupcakes are a hit all on their own, but you can serve them with a refreshing limeade or a tropical fruit salad for a delightful summer treat. For a more indulgent option, pair them with a scoop of coconut or vanilla ice cream. They also make for a fun addition to any dessert table at a barbecue or picnic.
First, set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This makes cleanup a breeze and gives your cupcakes a neat shape. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures an even distribution of ingredients when you mix everything together.
Next, grab a separate bowl and cream the softened butter and granulated sugar until the mixture is light and fluffy. This takes about 2-3 minutes and is crucial for a tender cupcake. Beat in the eggs one at a time, making sure each is fully incorporated, and then stir in the vanilla extract and coconut milk.
Now, gently fold the dry ingredients into the wet mixture just until combined. Overmixing can lead to dense cupcakes, so go easy here. Fold in the shredded coconut and lime zest until evenly distributed throughout the batter. Divide the batter evenly among your prepared muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from continuing to cook and drying out.
While the cupcakes are cooling, make your frosting. Beat the softened butter until creamy, then gradually add the powdered sugar and lime juice, mixing until smooth and fluffy. Once the cupcakes are cool, frost them generously and sprinkle a little extra lime zest on top if you like.
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