Coconut Lime Cupcakes Recipes

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COCONUT LIME CUPCAKES



Coconut Lime Cupcakes image

Light and fluffy Coconut Lime Cupcakes with a creamy coconut filling all topped with a swirl of coconut cream cheese frosting. Fun and tropical flavored summer cupcake recipe!

Provided by Serene

Categories     Dessert

Time 35m

Number Of Ingredients 22

1½ cup flour ((188 g))
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup sugar ((200 g))
½ cup unsalted butter (softened to room temperature)
2 large eggs (room temperature)
1 tsp vanilla extract
½ cup whole milk ((120 ml))
¼ cup lime juice (freshly squeezed)
2 tbsp lime zest
¼ cup cream of coconut (canned)
⅛ tsp salt
1 tsp vanilla
1 cup powdered sugar
1 cup sweetened shredded coconut
½ cup butter (softened to room temperature)
8 ounces cream cheese (softened to room temperature)
4 cups confectioners sugar
½ tsp coconut extract
2 tbsp coconut milk (canned)
⅛ tsp salt

Steps:

  • Preparation: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
  • Combine Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
  • Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  • Add Eggs: Add the eggs and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
  • Add Dry Ingredients: With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until just combined.
  • Add Lime: Turn down to low speed and beat in the lime zest and juice until incorporated. Try to avoid overmixing.
  • Bake: Pour/spoon the batter into the liners. Fill only 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Make Filling: Combine cream of coconut, salt, and vanilla together. Add in powdered sugar and stir until mixed. Add in shredded coconut. Stir until mixed.
  • Fill Cupcakes: Using a sharp knife, cut a circle shaped hole into the center of the cooled cupcakes to create a little hole about 1 inch deep. The piece you removed will be the shape of a cone. Spoon or pipe filling inside each cupcake.
  • Replace Top: Cut off and remove the bottom of the "cone" piece of cupcake you removed so that it can fit on top of the filling. Place on top of the filling to close up the cupcake.
  • Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter and cream cheese on high speed until completely smooth and creamy, about 2-3 minutes.
  • Add the confectioners' sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. When creamy and combined, beat in the coconut extract, coconut milk and salt. Taste. Add more salt or flavoring as needed.
  • Frost: Frost the cooled cupcakes.

Nutrition Facts : ServingSize 1 cupcake, Calories 436 kcal, Sugar 55 g, Sodium 234 mg, Fat 17 g, SaturatedFat 11 g, Carbohydrate 69 g, Fiber 1 g, Protein 4 g, Cholesterol 54 mg

COCONUT LIME CUPCAKES



Coconut Lime Cupcakes image

A dessert inspired by spring, these Coconut Lime Cupcakes are filled with bright and tropical flavors. The cupcakes are light and fluffy and the frosting has just the right amount of sweetness. Decorate these finished cupcakes with a little toasted coconut and a lime wedge!

Provided by Molly Leonard

Categories     Dessert

Time 48m

Number Of Ingredients 16

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1/2 cup canned coconut milk (shaken or whole milk)
2 1/2 limes (zested and juiced)
2 cups toasted sweetened shredded coconut (divided)
1 cup unsalted butter (room temperature)
4 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 lime (zested and juiced)
pinch of salt (to taste)

Steps:

  • Start by toasting the coconut. Preheat oven to 325°F. Spread 2 cups of sweetened coconut on a baking sheet covered with a silat mat or parchment paper. Place in the middle rack of the oven and bake for 4 minutes. Remove from oven and stir with a spatula. Place back in the oven for 5-6 more minutes or until golden brown. Set aside.
  • To make the cupcakes, preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  • Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla and coconut extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
  • With the mixer running on low speed, slowly add half of the dry ingredients. Mix until just combined then add half of the coconut milk. Repeat with the remaining dry ingredients and coconut milk. Increase speed to medium and add the lime juice, lime zest and 1 1/2 cups of the toasted coconut, leaving some out to decorate. Try to avoid overmixing.
  • Spoon the batter into the prepared liners until1/2 - 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
  • To make the frosting, in a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, approximately 2-3 minutes. Add the powdered sugar 1 cup at a time, beating on low at first then increasing to high speed until completely incorporated. Once all powdered sugar has been added, beat in the vanilla extract, lime juice and lime zest. Add a little salt if it's too sweet.
  • Once cupcakes are cool, frost the cupcakes and top with a wedge of lime and reserved toasted coconut. Store in an air tight container in the refrigerator for up to 3 days.

Nutrition Facts : Calories 598 kcal, Carbohydrate 78 g, Protein 3 g, Fat 31 g, SaturatedFat 21 g, Cholesterol 88 mg, Sodium 153 mg, Fiber 1 g, Sugar 63 g, ServingSize 1 serving

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 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.

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

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.

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.

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.

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.

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2021-02-25 Add the butter to a bowl or stand mixer. Whip until pale and fluffy. Add the sugar, vanilla and coconut extract and whip until very fluffy. Use a piping bag with a star shaped nozzle to pipe the frosting onto the cupcakes. Alternatively, use a knife to spread the frosting on the cupcakes. Serve immediately.
From rainbownourishments.com


COCONUT LIME CUPCAKES - WWW.THESCRANLINE.COM
2019-12-10 Cupcakes. Preheat oven to 160C. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Next combine all of the wet ingredients (except the butter) in a large jug and whisk well. Add softened butter into dry ingredients and mix until the batter ...
From thescranline.com


COCONUT CUPCAKES WITH LIME BUTTERCREAM FROSTING
2009-05-29 Bake at 350° for 18 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 2 minutes; remove from pan. Cool completely on wire rack. To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth.
From grumpyshoneybunch.com


EASY COCONUT CUPCAKES - TASTE OF THE FRONTIER
2022-06-21 How to Make Coconut Cupcakes. Preheat the oven to 350 degrees Fahrenheit. In a large bowl or stand mixer, whisk together the box cake, eggs, water, coconut milk, shredded coconut, coconut extract, and vanilla extract on a low speed until just combined.
From kleinworthco.com


COCONUT LIME CUPCAKES | KETOCUSTOMPLAN RECIPES
Preheat the oven to 350°F and line a muffin tin with silicone liners. In a bowl, beat together eggs and swerve sweetener. Add melted butter and vanilla extract. Continue to beat until fully incorporated. Mix in all dry ingredients and mix well until a …
From recipes.ketocustomplan.com


COCONUT CUPCAKES WITH LIME BUTTERCREAM FROSTING RECIPE
Step 1. Preheat oven to 350°. Advertisement. Step 2. To prepare cupcakes, place 2 muffin cup liners in each of 12 muffin cups; coat liners with cooking spray. Step 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through salt) in a small bowl; stir with a whisk. Step 4.
From myrecipes.com


SNOWY COCONUT LIME CUPCAKES | CANADIAN LIVING
Stir in lime zest, lime juice and vanilla bean seeds until combined. In another bowl, whisk together flour, baking powder and salt; stir into butter mixture, alternating with milk mixture. Fold in coconut. Spoon batter into 2 greased or paper-lined 8-count muffin pans, filling each well 2/3 full. Bake in 350°F oven until toothpick inserted in ...
From canadianliving.com


COCONUT LIME CUPCAKES + VIDEO | DESSERT NOW DINNER LATER
2021-09-14 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.
From dessertnowdinnerlater.com


LIME-COCONUT CUPCAKES - MY BAKING ADDICTION
2011-07-19 These Lime-Coconut Cupcakes were the product of me purchasing a HUGE bag of limes from Costco and having nowhere to store them. They are fun, delicious and the perfect flavor combination for summer. Head over to Bluebonnets & Brownies for the recipe! Oh and don’t blame me for the fact that you’ll be repeatedly singing, “You put the lime ...
From mybakingaddiction.com


COCONUT AND LIME CUPCAKES - SIMPLE HOME COOKED RECIPES
2021-02-14 Pin Print Coconut and Lime Cupcakes Recipe by GeeDeeCourse: Cakes, Bakes and PastriesCuisine: AmericanDifficulty: Easy Servings 12 servings Prep time 25 minutes Cooking time 25 minutes Calories 372 kcal Total time 50 minutes Classic cupcake recipe with added zesty lime and coconut, topped with tangy lime frosting What You Will Need12 hole …
From simplehomecookedrecipes.com


KEY LIME COCONUT CUPCAKES | COCONUT CREAM CUPCAKES & KEY …
2020-07-07 Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. Combine the flour, baking powder and salt in a medium sized bowl and set aside. Add the butter, sugar, oil and coconut extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes.
From lifeloveandsugar.com


COCONUT CUPCAKES WITH LIME FROSTING – AT HOME WITH SHAY – …
2020-08-03 Preheat oven to 350 degrees. Place liners in cupcake tin (s). In a small bowl, combine flour, unsweetened shredded coconut, salt and baking powder. Set aside. Using a hand or stand mixer, cream sugar and eggs. Add coconut oil, then coconut milk. On a slow speed, gradually add flour mixture until fully combined.
From athomewithshay.com


COCONUT CUPCAKES WITH LIME BUTTERCREAM FROSTING - JUST SO TASTY
2017-05-09 Instructions. Preheat the oven to 350F degrees and line a muffin pan with muffin papers. Place the ½ cup shredded coconut in a food processor or blender and process until it's a fine powder. Then in a medium bowl whisk together …
From justsotasty.com


COCONUT AND LIME CUPCAKES - ORGANIZED ISLAND
2013-05-09 Don't forget to bookmark this recipe! Coconut and Lime Cupcakes Recipe 1 box lemon cake mix. ½ cup lime juice. ½ cup water. ½ cup melted butter. 2 eggs. 2-3 drops food coloring (optional) Preheat oven to 350 degrees and prepare a cupcake pan with liners. Combine cake mix and other ingredients until well blended. Pour into a cupcake pan and bake 16-18 …
From organizedisland.com


COCONUT CUPCAKES WITH LIME FROSTING - THE BEST CAKE RECIPES
2022-06-16 How to Make Lime Coconut Cupcakes. Mix. In a large bowl or stand mixer, whisk together the box cake, eggs, water, coconut milk, shredded coconut, coconut extract, and vanilla extract on a low speed until just combined. Fill. Line your cupcake pan with cupcake liners. Fill each liner 1⁄2 to 3⁄4 of the way full (about 1⁄4 cup of batter for ...
From thebestcakerecipes.com


COCONUT LIME MARGARITA CUPCAKES - 1800 COCONUT TEQUILA …
2021-04-30 Prepare a cupcake pan with liners and preheat the oven to 325ºF. Cream the butter and sugar together in a stand mixer or with a hand mixer for 4-5 minutes. sift the flour, baking powder, and salt together into a separate mixing bowl. Add the egg, milk, coconut extract, and tequila to the sugar and butter and continue mixing.
From emilyfabulous.com


COCONUT LIME CUPCAKE RECIPE | COCONUT CAKE WITH LIME FROSTING
2017-05-04 Beat the sugar and butter together with electric mixer until creamy and smooth. Add eggs one at a time to butter mixture, beating between each addition. Add a little of the coconut milk and beat. Then a little of the dry mixture and beat. Fold in the shredded coconut. Bake on 350 degrees for about 20 minutes.
From nelliebellie.com


KETO COCONUT CUPCAKES WITH LIME BUTTERCREAM - GRUMPY'S …
2019-05-04 Bake at 350° for 18 minutes or until cupcakes are lightly browned no longer wet on top. Cool in pan 10 minutes; gently remove from pan. Cool completely on wire rack. To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth.
From grumpyshoneybunch.com


RECIPE: LIME AND COCONUT CUPCAKES - FRESCOLIO
Start by toasting the coconut. Preheat oven to 325°F. Spread 2 cups of sweetened coconut on a baking sheet covered with a silpat mat or parchment paper. Place in the middle rack of the oven and bake for 4 minutes. Remove from oven and stir with a spatula. Place back in the oven for 5-6 more minutes or until golden brown. Set aside.
From frescolio.ca


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