Kick off the weekend with these delicious, refreshing cupcakes! This sweet treat is the perfect mixture of coconut milk and lime. And don’t get us started on the mouth-watering cream cheese frosting! So silence your fresh lime craving with this delicious treat!
1 ¼ cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
2 to 3 tsp lime zest (from 1 lime)
4 Tbsp lime juice (1 medium lime)
1 tsp coconut extract
¾ cup coconut milk (from a can)
Coconut Frosting & Garnishes
8 oz cream cheese
½ cup unsalted butter, softened
1 ½ tsp coconut extract
1 ½ cups powdered sugar
2 to 4 Tbsp toasted coconut
(Toast sweetened coconut flakes in a pan on the stovetop or in the oven, stirring frequently; once it browns it will happen quickly!)
Lime slices, cut into fourths
Combine the flour, baking powder, baking soda, and salt in a bowl.
Whisk the eggs and sugar in a separate bowl. Then add the oil, lime zest and juice, coconut extract, and coconut milk.
Mix the dry ingredients into the wet ingredients until just combined. Do not over mix.
Line a cupcake pan with paper cups and fill each cup ⅔ full.
Bake at 400 degrees Fahrenheit for 14 minutes or until the cake springs back when lightly touched. (Alternately use a toothpick to test the center of a cupcake.) Allow cupcakes to cool completely.
Make frosting by beating the cream cheese with a hand mixer. Add butter 1 Tbsp at a time and beat thoroughly after each addition. Then add the coconut extract and powdered sugar all at once and mix until just combined. Do not over beat frosting once the sugar is added.
Scoop frosting into a pastry bag that’s been fitted with a tip and pipe frosting on top of the cooled cupcakes.
Garnish with a wedge of lime and sprinkle of toasted coconut.
Recipe from: Dessert Now, Dinner Later