Description
Festive cupcakes for your Cinco de Mayo celebration! They are a lime and coconut flavor explosion from the cupcake to the frosting!
Ingredients
Cupcakes
1/2 cup unsalted butter, room temperature
1/3 cup coconut oil
1 cup white sugar
2 eggs
1 13.66oz can coconut cream (1/2 cup cream reserved)
1 tbsp lime juice
1 tsp lime zest
2 cups white all-purpose flour
1/2 tsp salt
2 tsp baking powder
Frosting
1/2 cup unsalted butter, room temperature
1/2 cup coconut cream (reserved from can)
1 tsp vanilla
1/4 tsp sea salt
zest of 1 lime
2 tsp lime juice
3 cups confectioners sugar
2 cups shredded coconut
Instructions
Cupcakes
Preheat oven to 400°F
In the bowl of an electric mixer fitted with blade attachment, cream together the butter, coconut oil and sugar
Scrape down the sides of the bowl, mix
Add eggs 1 at a time, mix
Set aside 1/2 cup of the cream top on the coconut cream, pour the remaining cream into the mixer, mix
Add lime zest and lime juice, mix
In a medium sized bowl, mix together flour, salt and baking powder
Slowly add dry mixture to the mixer, mixing on low until fully combined
Prepare a cupcake pan by lining it with cupcake liners
Spoon the cupcake batter into liners, filling just about full
Bake for 5 minutes at 400°F
Without opening the oven door, reduce temperature to 350°F, bake 15 more minutes
Allow to cool before frosting
Frosting
Add butter and coconut cream to the bowl of an electric mixer fitted with blade attachment, beat on high until smooth
Add vanilla, sea salt, lime juice and half of the lime zest, mix
Slowly add confectioners sugar, beating until fully combined
Refrigerate at least 20 minutes
Frost cooled cupcakes with a generous coating of frosting, top with shredded coconut and remaining lime zest
Notes
The frosting consistency is stickier than normal buttercream frosting, this is to help the coconut stick
- Prep Time: 15
- Cook Time: 20
- Category: Dessert