Name: Key Lime-Coconut Cupcakes
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Sifted all-purpose flour - 1 ½ cups; Baking powder - 1 ½ teaspoons; Salt - ¼ teaspoon; White sugar - 1 cup; Virgin coconut oil - ½ cup; Key lime juice - 3 tablespoons; Key lime zest - 1 ½ teaspoons; Vanilla extract - 1 teaspoon; Eggs - 2; Milk - ½ cup; Cream cheese, softened - 1 (4 ounce) package; Virgin coconut oil - ¼ cup; Key lime juice - 1 ½ teaspoons; Key lime zest - ½ teaspoon; Confectioners' sugar - 1 ½ cups; Sweetened flaked coconut - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Key Lime-Coconut Cupcakes

1. Sifted all-purpose flour - 1 ½ cups

2. Baking powder - 1 ½ teaspoons

3. Salt - ¼ teaspoon

4. White sugar - 1 cup

5. Virgin coconut oil - ½ cup

6. Key lime juice - 3 tablespoons

7. Key lime zest - 1 ½ teaspoons

8. Vanilla extract - 1 teaspoon

9. Eggs - 2

10. Milk - ½ cup

11. Cream cheese, softened - 1 (4 ounce) package

12. Virgin coconut oil - ¼ cup

13. Key lime juice - 1 ½ teaspoons

14. Key lime zest - ½ teaspoon

15. Confectioners' sugar - 1 ½ cups

16. Sweetened flaked coconut - 1 cup

How to cook deliciously - Key Lime-Coconut Cupcakes

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

2. Stage

Combine flour, baking powder, and salt in a bowl.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.