Best Coconut Lime Cupcakes Recipes

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KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING



Key Lime Coconut Cupcakes with White Chocolate Frosting image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 to 14 cupcakes

Number Of Ingredients 20

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish

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



Key Lime-Coconut Cupcakes image

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

1 ½ cups sifted all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
½ cup virgin coconut oil
3 tablespoons Key lime juice
1 ½ teaspoons Key lime zest
1 teaspoon vanilla extract
2 eggs
½ cup milk
1 (4 ounce) package cream cheese, softened
¼ cup virgin coconut oil
1 ½ teaspoons Key lime juice
½ teaspoon Key lime zest
1 ½ cups confectioners' sugar
1 cup sweetened flaked coconut

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

KEY LIME PIE CUPCAKES WITH COCONUT MERINGUE



Key Lime Pie Cupcakes With Coconut Meringue image

Yum yum! Share these delicious cupcakes with all the key lime pie lovers out there! From the Cake Mix Doctor.

Provided by hannahactually

Categories     Dessert

Time 37m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 14

24 paper cupcake liners (2 1/2 -inch size)
1 large lime, scrubbed (for 1 teaspoon zest and 2 tablespoons juice)
4 large eggs
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 1/4 cups water
1/3 cup vegetable oil
1 teaspoon coconut flavoring or 1 teaspoon coconut extract
1 (14 ounce) can sweetened condensed milk
1/3 cup real key lime juice
1/4 teaspoon cream of tartar
3 large reserved egg whites
1/2 teaspoon coconut flavoring
1/3 cup granulated sugar

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
  • Prepare the cupcake batter:.
  • With a citrus zester or fine grater, zest the lime and reserve one teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have two tablespoons. Set aside.
  • Separate three of the eggs, place the whites in a large clean mixing bowl and the yolks in another mixing bowl.
  • Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
  • Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.
  • Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for five minutes. Increase the oven heat to 450°F.
  • Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.
  • Meanwhile, prepare the filling: Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled cupcakes nearly side by side on a baking sheet.
  • Prepare the meringue:.
  • Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds.
  • Add the coconut flavoring and one tablespoon of the sugar. Continue beating on high, adding one tablespoon sugar at a time, until the whites form stiff peaks (if you pull the beaters from the meringue, the meringue should extend from the beaters in straight stiff peaks).
  • Spoon two tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. Place the pan in the oven. Bake until the meringue is light nutty brown in color, five to six minutes.
  • Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingers. Serve at once, or allow the cupcakes to cool 10 minutes, then serve.

Nutrition Facts : Calories 214.8, Fat 7.8, SaturatedFat 1.9, Cholesterol 37.1, Sodium 239.9, Carbohydrate 33, Fiber 0.3, Sugar 25, Protein 3.8

COCONUT-LIME CUPCAKES



Coconut-Lime Cupcakes image

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

2 cups white sugar
1 cup butter
4 eggs
1 tablespoon coconut extract
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking powder
¼ teaspoon ground nutmeg
1 cup buttermilk
½ cup fresh lime juice
2 cups sweetened shredded coconut
2 tablespoons freshly grated lime zest

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 CUPCAKES WITH KEY LIME FROSTING



Coconut Cupcakes With Key Lime Frosting image

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

3 eggs
1/2 cup coconut oil
1/2 cup agave nectar
1/2 cup coconut flour
1/2 teaspoon celtic sea salt
1/2 baking soda
1/2 cup shredded coconut

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-LIME CUPCAKES



Coconut-Lime Cupcakes image

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

6 tablespoons unsalted butter, softened
3/4 cup sugar
1 egg
1 tablespoon finely grated lime peel
1 teaspoon fresh lime juice
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon lime juice
1 teaspoon grated lime peel
1 cup finely shredded coconut

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 LIME BUTTERCREAM FROSTING



Coconut Cupcakes With Lime Buttercream Frosting image

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

cooking spray
4 1/2 ounces flour (approximately 1 cup)
3 tablespoons potato starch (or corn starch)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons butter, softened
1 large egg
1 large egg white
2/3 cup skim milk
2 tablespoons sweetened flaked coconut
1/2 teaspoon vanilla extract
3 tablespoons butter, softened
1 teaspoon half-and-half (you can also use fat free half-and-half)
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
4 3/4 ounces powdered sugar, sifted (approximately 1 1/3 cups)

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 RUM AND LIME CUPCAKES



Coconut Rum and Lime Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 24 cupcakes

Number Of Ingredients 21

2 1/2 cups cake flour
2 cups granulated sugar
2 1/4 teaspoons baking soda
1/2 teaspoon sea salt
3/4 cups canola oil
1 cup buttermilk
1/2 cup coconut milk
4 extra-large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
6 tablespoons unsalted butter
1 cup granulated sugar
2 large eggs
2 large egg yolks
2/3 cup freshly squeezed lime juice
Zest of 2 limes (about 1 1/2 teaspoons)
2 sticks (8 ounces) unsalted butter, at room temperature
3 1/2 cups powdered sugar
Pinch salt
2 tablespoons coconut milk
1 tablespoon coconut rum

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
  • In a medium bowl, sift the cake flour, granulated sugar, baking soda and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the oil, buttermilk, coconut milk, vanilla and eggs. Mix until all the ingredients are fully combined, about 1 minute. Slowly add the dry ingredients to the wet ingredients and mix only until all the ingredients are barely incorporated. Fold in the shredded coconut. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
  • Let the cupcakes cool slightly before removing them from the pan and transferring to a cooling rack.
  • For the lime curd: In the bowl of an electric mixer, beat the butter and granulated sugar until light and fluffy. Slowly add the eggs and yolks, and then beat until combined. Add the lime juice. The mixture WILL look curdled. Do not fear, it will smooth out as the butter melts when you cook the mixture.
  • In a stainless steel saucepan, cook the mixture over low heat until it smooths out. Increase the heat to medium and cook, stirring constantly, until the mixture is thick, 10 to 12 minutes. Do not let it boil. Remove the curd from the heat and stir in the lime zest. Put the curd in a clean bowl and wrap it tightly. Place in the fridge until cool, about 1 hour.
  • For the frosting: In electric mixing bowl with paddle attachment, beat the butter until fluffy and pale in color. Add the powdered sugar gradually and beat until fully combined. Drizzle in the coconut milk and rum. Add more powdered sugar or coconut rum to adjust the consistency of the frosting.
  • Core out the center of the cupcakes, fill with lime curd and frost with coconut rum frosting.

MOIST COCONUT-LIME CUPCAKES



Moist Coconut-Lime Cupcakes image

These wonderfully moist cupcakes are loaded with lime flavor. They would make a lovely addition to an Asian menu, a tropical grilled meal, or a brunch spread. Garnish with additional lime zest and lime slices. Heavenly!

Provided by Tori Guy

Time 1h20m

Yield 12

Number Of Ingredients 14

2 ¼ cups cake flour
1 tablespoon baking powder
¼ teaspoon salt
1 ¼ cups coconut milk
4 large egg whites, at room temperature
1 ½ cups white sugar
1 ½ tablespoons grated lime zest
½ cup unsalted butter, at room temperature
1 tablespoon fresh lime juice
1 teaspoon coconut extract
1 cup heavy cream, chilled
2 tablespoons white sugar
1 teaspoon coconut extract
1 tablespoon freshly grated lime zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with paper liners.
  • Prepare cupcakes: Sift cake flour, baking powder, and salt together in a medium bowl. Whisk coconut milk and egg whites together in second bowl.
  • Combine sugar and lime zest in the bowl of a stand mixer; rub together with your fingers until sugar is moist and fragrant. Add butter and beat with a paddle attachment on medium speed until light and fluffy. Beat in lime juice and coconut extract. Add 1/3 of the flour mixture, beating on medium speed. Mix in 1/2 of the milk-egg mixture, then beat in 1/2 of the remaining dry ingredients until incorporated. Mix in the remaining milk-egg mixture, followed by the last of the dry ingredients. Continue beating the mixture for another few minutes to ensure it is thoroughly mixed and well aerated.
  • Divide the batter evenly between the prepared liners, filling each about 3/4 full.
  • Bake in the preheated oven until the cupcakes are well risen and springy to the touch and a toothpick inserted in the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 10 minutes, then transfer the cupcakes to a wire rack to cool completely, another 20 minutes.
  • While the cupcakes are cooling, combine chilled cream, sugar, and coconut extract for whipped cream in a stand mixer fitted with the whisk attachment. Whisk on high speed just until stiff peaks form. Whip in lime zest until combined. Transfer to a piping bag with a fitted tip.
  • Pipe the whipped cream on top of the cooled cupcakes.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 49.9 g, Cholesterol 47.5 mg, Fat 20.3 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 13.9 g, Sodium 162.9 mg, Sugar 27.3 g

KEY LIME COCONUT POKE CUPCAKES



Key Lime Coconut Poke Cupcakes image

JELL-O Lime Flavor Gelatin and four key limes give these cupcakes their citrusy appeal. To make them even tastier, top with frosting and toasted coconut.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 24 servings

Number Of Ingredients 6

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
4 key limes, each cut into 6 wedges

Steps:

  • Prepare cake batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with skewer.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Remove from pans.
  • Spread cupcakes with frosting. Sprinkle with coconut; top with lime wedges.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 25 g, Protein 2 g

COCONUT-LIME CUPCAKES



Coconut-Lime Cupcakes image

Time 24m

Number Of Ingredients 26

CUPCAKES:
-------------------------
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1/2 cup oil
zest of 1 lime
4 Tablespoons lime juice
1 teaspoon coconut extract
3/4 cup coconut milk
-------------------------
FILLING:
Pre-made lime curd
-------------------------
COCONUT FROSTING:
8 oz cream cheese, room temperature
1/2 cup butter, room temperature
1 1/2 teaspoon coconut extract
1 1/2 cup powdered sugar
2 to 4 Tablespoons toasted coconut
-------------------------
TOPPING:
Coconut, toasted in oven at 350* - WATCH LIKE A HAWK it will toast quickly.

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.

LIME-FILLED COCONUT CUPCAKES



LIME-FILLED COCONUT CUPCAKES image

Categories     Lemon

Yield 30 Cupcakes

Number Of Ingredients 17

for the Key Lime curd:
2 eggs
1 egg yolk
2/3 cup sugar
1/4 cup Key Lime juice, fresh or bottled
4 TBSP unsalted butter, at room temperature, cut into chunks
for the coconut cupcakes:
1 box white cake mix
1/4 c. oil
3 eggs
1 (8 oz.) carton sour cream
1 (15.5 oz) can cream of coconut
for the frosting:
8 oz. cream cheese, room temperature
5-6 cups powdered sugar
4 TBSP milk
Angel Flake coconut

Steps:

  • Make the Key Lime curd: In a small, heavy-bottomed saucepan, whisk together the eggs, egg yolk and sugar for one minute. Whisk in the Key Lime juice until well combined. Place the mixture over medium-low heat and whisk constantly until thickened, about 10-12 minutes. Remove from heat and whisk in the butter, one chunk at a time until melted and incorporated. Pour the mixture through a fine-mesh sieve into a bowl. Let cool slightly. Press a piece of plastic wrap onto the curd and place in the refrigerator overnight. Make the cupcakes: Line 28-30 muffin cups with liners. Preheat oven to 350. With an electric mixer, mix all of the ingredients on low speed until combined. Scrape down the sides and bottom of bowl. Increase speed to medium-high and beat for 2 minutes. Scoop into cupcake liners and bake 18-20 minutes, or until the cupcakes spring back when touched lightly with a finger. Cool in the pan 10 minutes, then remove and cool completely on wire racks. Make the frosting: In a bowl of an electric mixer, beat the cream cheese until softened and fluffy. Add 5 cups of powdered sugar and the milk. Beat on low until combined, then on medium until smooth and creamy. If the frosting is too thin for spreading, add the remaining cup of powdered sugar. Set aside.Fit a pastry bag with a medium-size tip, such as a Wilton 4B star, and fill with the lime curd. Press the tip into the cooled cupcakes and squeeze. You'll see the cupcakes plump up...that's what you want. Stop squeezing, remove the tip and repeat for the rest of the cupcakes. {The lime curd will fill about 16-18 cupcakes; I like to leave some unfilled for people who are afraid of "curd."} Top each cupcake with a generous amount of frosting and smooth with an offset spatula. Sprinkle on the coconut. Serve immediately, or store the cupcakes in the refrigerator and let them sit at room temperature for several minutes before serving.

COCONUT LIME CUPCAKES



Coconut Lime Cupcakes image

I came up with this recipe while searching the internet for a lighter version coconut cupcake. I found a recipe for Coconut-Lime cupcakes and modified it slightly to make it lighter. Then I basically used my Grandmother's 7 minute icing recipe also modified (by adding mini-marshmallows). I had some toasted coconut and walnuts...

Provided by Sandy Farnham

Categories     Cakes

Number Of Ingredients 21

3/4 c sugar
6 Tbsp margarine or butter
1 egg
1 tsp lime juice
1 1/2 c all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c fat free or light sour cream
1 tsp pure vanilla extract
1/2 tsp lorann professional coconut emulsion
MARSHMALLOW FROSTING
1 1/2 c sugar
1/2 c water
1 Tbsp karo
2 egg whites, room temperature
1/2 tsp pure vanilla extract
1 c mini-marshmallows
TOPPING
1/2 c toasted coconut
1/4 c toasted chopped walnuts

Steps:

  • 1. Preheat oven to 350.
  • 2. Spray two muffin pans with non-stick spray or use cupcake liners.
  • 3. Beat margarine and sugar until well blended.
  • 4. Add egg, beat well. Add lime juice, vanilla and coconut emulsion.
  • 5. In a separate bowl, sift flour, salt, baking powder and baking soda together.
  • 6. Slowly beat in sour cream and flour alternately into butter mixture.
  • 7. Spoon into muffin tins, about 2/3 full.
  • 8. Bake about 20 to 25 minutes. Cupcakes are done when they spring back to the touch and are slightly golden brown on top.
  • 9. Cool before frosting.
  • 10. While cupcakes are cooling, put sugar, Karo and water in medium boiler on stove. Cook on medium-high, stirring constantly until boiling. Boil until mixture spins a thread when poured from a spoon. Turn off heat, add mini-marshmallows, don't stir. Meanwhile beat egg whites until peaks form. Pour hot syrup over egg whites beating on high constantly. Be careful! Syrup is very hot! Beat for another two minutes. Add pinch of salt and vanilla and stir. If frosting looks too runny, put in fridge to cool before frosting cupcakes.
  • 11. Frost cupcakes, add a pinch of coconut-walnut topping to each one. (I always process the walnuts and coconut in a mini chopper before toasting)

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