Indulge in a tropical paradise with our tantalizing Coconut Lime Cupcakes, a delightful symphony of flavors that will transport your taste buds to a sun-kissed beach. These cupcakes are a perfect blend of zesty lime and creamy coconut, offering a delightful balance of sweet and tangy. The moist and fluffy vanilla cupcakes provide the perfect base for the luscious coconut lime frosting, which is swirled with lime curd for an extra burst of citrusy goodness. Topped with a sprinkle of toasted coconut, these cupcakes are a feast for both the eyes and the palate.
Our recipe collection also includes variations to suit every palate. For a classic twist, try the Coconut Cupcakes with Lime Glaze, where a refreshing lime glaze adds a zesty finish to the moist coconut cupcakes. If you prefer a gluten-free option, our Gluten-Free Coconut Cupcakes with Lime Frosting are a delightful treat that won't compromise on flavor. And for those who love a rich and decadent experience, our Coconut Lime Cupcakes with Cream Cheese Frosting combine the tangy lime and creamy coconut flavors with a velvety cream cheese frosting for an irresistible indulgence.
No matter which recipe you choose, these Coconut Lime Cupcakes are sure to be a hit at any occasion. Whether it's a summer party, a potluck, or a special celebration, these cupcakes will add a touch of tropical flair and leave your guests craving for more. So grab your apron, preheat your oven, and let's embark on a culinary journey to paradise!
KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING
Provided by Food Network
Categories dessert
Time 2h10m
Yield 12 to 14 cupcakes
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
- Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
- While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
- Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
KEY LIME-COCONUT CUPCAKES
Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired.
Provided by Dianne
Categories Desserts Cakes Cupcake Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Combine flour, baking powder, and salt in a bowl.
- Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
- Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
- Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 42.2 mg, Fat 19.8 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 15.9 g, Sodium 171.3 mg, Sugar 35 g
COCONUT-LIME CUPCAKES
This is a combination/variation on my coconut and lemon cake recipes. It goes great with mango-lime filling and coconut cream cheese frosting.
Provided by Laroo
Categories Desserts Cakes Cupcake Recipes
Time 45m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
- Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.
- Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.
- Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 22.1 g, Cholesterol 34.5 mg, Fat 7 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 4.6 g, Sodium 110.7 mg, Sugar 13.1 g
COCONUT-LIME CUPCAKES
These wonderfully moist cakes are loaded with iime flavor. They would make a lovely addition to an Asian menu, a tropical grilled meal or a brunch spread.
Provided by RecipeNut
Categories Dessert
Time 50m
Yield 12 Cupcakes
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Grease 12-cup muffin pan or line with baking cups.
- In large bowl, beat butter and sugar at medium speed 5 to 6 minutes or until light and fluffy.
- Beat in egg, 1 tablespoon lime peel and 1 teaspoon lime juice.
- In medium bowl, stir together flour, baking powder, baking soda and salt.
- At low speed, beat sour cream into butter mixture alternately with flour mixture.
- Spoon batter into muffin pan, filling two-thirds full.
- Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
- Remove from pan; cool completely.
- In large bowl, beat all frosting ingredients at medium speed until stiff-peaks form.
- Spread each cupcake with frosting; sprinkle with coconut.
- Refrigerate until ready to serve.
COCONUT CUPCAKES WITH KEY LIME FROSTING
This one was a real winner with my children. Whenever I get out the icing bag, they go bonkers and yesterday was no different. I had to hold them back when they arrived home from school, so that I could get a couple of these cupcakes frosted the way I wanted for a quick photo shoot. Once I put down the icing bag, my younger son set to work on icing the rest of the batch. He did a great job and had a good time while my older son ate them. Cupcake fun was had by all. http://www.elanaspantry.com/coconut-cupcakes-key-lime-icing/
Provided by Elanas Pantry
Categories Dessert
Time 30m
Yield 10 cupcakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl blend eggs, coconut oil and agave nectar with a hand mixer.
- Pulse in coconut flour, salt and baking soda.
- Allow batter to sit and thicken just a bit.
- Line a cupcake tin with unbleached baking cups.
- Spoon ¼ cup cupcake batter into each cupcake liner.
- Bake at 350° for 20-25 minutes.
- Remove cupcakes from oven and allow to cool for 20 minutes.
- Frost with Key Lime Icing and serve.
COCONUT CUPCAKES WITH LIME BUTTERCREAM FROSTING
From Cooking Light. These amazing cupcakes taste like they came straight from a bakery! The recipe calls for potato starch but I haven't been able to locate any. Instead, I substituted it with corn starch and it still tasted delicious. These are only 196 calories per cupcake!
Provided by Pamelamb
Categories Dessert
Time 43m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Farenheit. Place 2 muffin cup liners in each of 12 muffin cups. Coat liners with cooking spray.
- To measure flour, weigh or lightly spoon it into measuring cup and level with knife. Combine flour, potato starch, baking powder, and salt in a small bowl and whisk.
- Combine 3/4 cup sugar and 2 tbsp softened butter in a large bowl and beat with mixer at medium speed until blended. Blend until the consistency is similar to damp sand.
- One at a time, add egg and beat well then add egg white and beat well.
- Add flour mixture and milk alternately, beginning and ending with flour mixture. Fold in coconut and vanilla.
- Spoon cupcake batter evenly into the prepared muffin cups. Bake at 350F for 18 minutes or until surface springs back up when lightly touched in center.
- Prepare frosting. To do so, combine 3 tbsp of softened butter, half-and-half, grated lime rind, and lime juice in a medium bowl. Beat with a mixer at medium speed until smooth. Gradually add powdered sugar and beat until smooth.
- Spread approximately 2 1/2 tsp of frosting onto each cupcake.
COCONUT-LIME CUPCAKES
Time 24m
Number Of Ingredients 26
Steps:
- Preheat oven to 400*F Line cupcake pan with liners and set aside. In a medium bowl, whisk eggs and sugar. Add oil, zest, juice, coconut extract and coconut milk. Add salt, baking soda & baking powder and mix well. Add flour and mix until combined. Fill cupcake liners 2/3 full and bake for 14 minutes. Allow cupcakes to cool completely. ------------------------- Hollow out center and fill with pre-made lime curd. Place cupcake nub back on to cover filling hole. ------------------------- Using a hand mixer beat cream cheese & butter. Add coconut extract and mix. Add powdered sugar 1/2 cup at a time, beating well after each addition. Frost cupcakes and top with toasted coconut.
Tips:
- For a stronger lime flavor, use freshly squeezed lime juice and zest.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't overmix the batter, as this can result in tough cupcakes.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- For a fun and festive touch, decorate the cupcakes with lime slices, shredded coconut, or a lime glaze.
Conclusion:
These coconut lime cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and fluffy texture, zesty lime flavor, and sweet coconut frosting, they are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these cupcakes a try – you won't be disappointed!
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