Key Lime-Coconut Cupcakes
Description
Coconut oil creates a moist, delicate texture in these elegant Key lime cupcakes topped with cream cheese-lime frosting and coconut flakes!
Ingredients
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1 1/2 cups sifted all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1 cup white sugar
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1/2 cup virgin coconut oil
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3 tablespoons Key lime juice
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1 1/2 teaspoons Key lime zest
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1 teaspoon vanilla extract
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2 eggs
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1/2 cup milk
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1 (4 ounce) package cream cheese, softened
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1/4 cup virgin coconut oil
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1 1/2 teaspoons Key lime juice
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1/2 teaspoon Key lime zest
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1 1/2 cups confectioners' sugar
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1 cup sweetened flaked coconut
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2
Combine flour, baking powder, and salt in a bowl.
3
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.
4
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.
5
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.
6
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.
7
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.