These Coconut Lime Cupcakes are the sweet-tart springtime treats of your dreams, and perfect for lovers of the tropics! Fluffy coconut-infused cupcakes are stuffed with tangy key lime curd, then topped with a crown of lime cream cheese buttercream and a sprinkle of flaked coconut.
Course Dessert
Cuisine American
Keyword coconut lime cupcakes
Prep Time 45 minutesminutes
Cook Time 25 minutesminutes
Cooling/Chill Time 2 hourshours
Total Time 1 hourhour10 minutesminutes
Servings 18
Calories 304kcal
Author Erica
Ingredients
Coconut Cupcakes
2 ¼cupsall-purpose flour
1teaspoonbaking powder
½teaspoonkosher salt
1 ¼cupsgranulated sugar
¾cupunsalted buttersoftened
3Eggland's Best large eggsroom temperature
1teaspoonvanilla extract
1teaspooncoconut extract
1cupcoconut milkwell blended
⅓cupdesiccated coconut
Key Lime Curd
1cupgranulated sugar
3Eggland's Best large eggsroom temperature
⅔cupkey lime juice
Zest of 2 limes
Pinch kosher salt
¼cupunsalted buttercold and cubed
Lime Cream Cheese Buttercream
18 ounce package cream cheesesoftened
½cupunsalted buttersoftened
2teaspoonslime juice
1teaspoonlime zest
2-3drops green food coloroptional
2-3cupspowdered sugarsifted
Instructions
Coconut Cupcakes
Preheat the oven to 400 degrees F. Line 2 standard cupcake pans with 18 liners; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside.
In a mixer, cream butter and sugar until smooth, 2-3 minutes. Add the eggs 1 at a time, blending well between each addition. And the vanilla and coconut extracts and mix until well combined, about 2 minutes.
Add half of the dry ingredients and blend, then add the coconut milk. Mix well. Blend in the remaining dry ingredients until just combined, then fold in the desiccated coconut.
Fill cupcake liners 3/4 of the way. Place tins in the oven and immediately drop the temperature to 350 degrees. Bake 19-20 minutes, checking at 15 for proper doming.
Remove from the oven and allow to cool in pan for 10 minutes, then transfer to cooling rack. When cool, use a cupcake corer or small knife to make a well in the center of each cupcake.
Key Lime Curd
Place eggs and sugar in a medium saucepan and whisk to combine. Add lime juice, zest, and salt and whisk until smooth.
Place the saucepan over low heat. Stir constantly with a wooden spoon for 4-5 minutes until the mixture thickens. Remove from heat and add the butter, stirring until butter is melted and mixture is smooth.
Strain the curd through a fine mesh sieve into a mason jar or bowl; discard any solids. Cool curd to room temperature, then refrigerate, covered, until chilled.
Fill cored cupcakes with cold lime curd. Refrigerate any remaining curd in the jar for 2-3 weeks.
Lime Cream Cheese Buttercream
Beat cream cheese and butter in a large bowl with an electric mixer on medium-high speed until combined and creamy, 4 to 5 minutes.
Add lime juice, zest, and 2-3 drops of green food coloring. Beat on low speed just until combined, stopping to scrape down sides of bowl as needed. Add powdered sugar and beat on low speed until incorporated, then increase speed to high and mix until smooth and well combined.
Refrigerate for at least 20 minutes before piping or spreading onto cooled, filled cupcakes. Sprinkle with shredded coconut and garnish with key lime slices.