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.
- Preparation:
- Cooking:
- Total:
- Serves: 36 persons
Ingredients
- 2cups white sugar
- 1cup butter
- 4eggs
- 1tablespoon coconut extract
- 1tablespoon vanilla extract
- 3cups all-purpose flour
- 1tablespoon baking powder
- ½teaspoon baking powder
- ¼teaspoon ground nutmeg
- 1cup buttermilk
- ½cup fresh lime juice
- 2cups sweetened shredded coconut
- 2tablespoons freshly grated lime zest
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.Step 2
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.Step 3
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.Step 4
Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.Step 5
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.