Monday, September 20, 2010

Key Lime Coconut Cupcakes

I love my hubbs. I especially love that he loves food. If I am willing to make him a special treat, he is always willing to search online and find one he would like. He is also an awesome partner in watching food network! This station is one of our go-to’s, (as well as ESPN, don’t get him wrong!). I love watching Ultimate Showdown’s with him, and this cupcake recipe was featured a while back. It had a white chocolate frosting, but I switched it to Key-Lime buttercream. Seriously, these were MOIST heaven. They had just the right amount of tang from the key limes, and the coconut make them have a perfect, sweet flavor. I would eat one of these a day, if I could! A cupcake a day keeps the doctor away, right?! Or something like that!

Key Lime Coconut Cupcakes
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 1/2 heaping teaspoons grated key lime zest
1/3 cup 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
1/4 cup buttermilk
1/4 cup coconut milk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

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. Mix buttermilk and coconut milk. In 5 parts total, alternately add the dry ingredients and the milk mixture 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 1/2 full 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 (13 minutes for miniature cupcakes) or when 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.

Key Lime Buttercream Frosting 
1/2 cup butter, softened
1 1/2 teaspoons Key lime zest
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) (4 cups) package powdered sugar
1/4 cup Key lime juice
1 Tbsp. heavy cream
Beat first 4 ingredients at medium speed with an electric mixer until creamy.
Gradually add powdered sugar alternately with Key lime juice, 1 Tbsp. at a time, and 1 Tbsp. milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 Tbsp. additional milk for desired consistency.

Makes 24 regular cupcakes or 48 miniature cupcakes
Cupcake recipe adapted from
Frosting recipe from

1 comment:

Our little family said...

The printable version link seems to be broken. Any way you can fix it? Thanks!