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Coconut Lime Cupcakes

by Nick Makrides
Published: Last Updated on

Coconut Lime Cupcakes! Oh coconut and lime, you are so divine! Lime vanilla cupcakes with coconut frosting, sprinkled with lime zest and coconut, finished with a lime wedge.

Coconut Lime Cupcakes

Coconut Lime Cupcakes

Coconut Lime Cupcakes

Lime vanilla cupcakes with coconut frosting, sprinkled with lime zest and coconut, finished with a lime wedge.

Serves 20

5 from 1 vote
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Prep: 30 mins
Cook: 45 mins
Total: 1 hr 15 mins
Course: Dessert
Cuisine: American
Calories: 193kcal

Ingredients

Cupcakes

  • 3 1/2 cups (430 g) plain flour all-purpose
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 large (2 large) eggs
  • 1 1/2 cups (375 ml) full-cream milk whole
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract or vanilla bean paste
  • 3 (3 ) limes 1 zested in batter, 1 zested on top and 1 cut into wedges
  • 1 cup (250 ml) Lime curd use my lemon curd recipe but replace the lemon with limes
  • 1 tsp (1 tsp) coconut extract
  • 1/2 cup (1/2 cup) desiccated unsweetened coconut

Frosting

  • 1 batch (1 batch) fluffy buttercream frosting

Learn How To Make it! [VIDEO]


Instructions

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 appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Zest 1 lime into the mixture along with green and yellow food gel and fold in gently.
  • Bake for 20 min or until a toothpick inserted comes out clean.
  • Allow to cool completely before frosting.
  • While cupcakes are baking and cooling prepare your buttercream frosting by adding coconut essence in a large mixing bowl with frosting and mix well.
  • Use an apple corer or a sharp knife to create a hole in the centre of the cupcake and fill with lime zest
  • Frost your cupcakes using an open star tip in a swirl. Finish off with a generous zest of coconut and lime zest. Pop a wedge on the side.
  • Any questions, or if I've left something out, feel free to ask!

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 193kcal
Carbonhydrates: 19g
Protein: 3g
Fat: 12g
Saturated Fat: 9g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 141mg
Potassium : 52mg
Fiber: 1g
Sugar : 1g
Vitamin A: 174IU
Vitamin C: 3mg
Calcium: 54mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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2 comments

Priss January 21, 2022 - 12:24 pm

Hi cake genius!
Can i substitute sour cream/yogurt with mayonnaise?? Cos from where i live (Sol. Islands), we dont have sour cream and yogurt isn’t always in shops.

Would really like to try.

Thanks.

Reply
Nick Makrides September 10, 2022 - 12:53 am

Hi Priss! Hmm, I’ve heard mayo can be something you can bake with, I’m just not sure if it will work with this recipe as I’ve never tried it! Nx

Reply

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