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The Best Recipes: Key Lime-Coconut Cupcakes Popular Recipes

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Key Lime-Coconut Cupcakes

"Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired."

Ingredients :

  • Cake:
  • 1 1/2 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup virgin coconut oil
  • 3 tablespoons Key lime juice
  • 1 1/2 teaspoons Key lime zest
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup milk
  • Frosting:
  • 1 (4 ounce) package cream cheese, softened
  • 1/4 cup virgin coconut oil
  • 1 1/2 teaspoons Key lime juice
  • 1/2 teaspoon Key lime zest
  • 1 1/2 cups confectioners' sugar
  • Topping:
  • 1 cup sweetened flaked coconut

Instructions :

Prep : 10M Cook : 12M Ready in : 1H
  • 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.

Notes :

  • Unrefined virgin or extra-virgin coconut oil may be used.
  • I've found that about 6 to 7 key limes yield just the right amount of juice and zest for this recipe.

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