In this article by Mama and The Word, I will share with you my recipe for these beautiful creamy coconut and lime cupcakes. They are definitely on my summer cupcakes baking list. This easy recipe has zesty lime, and coconut flavor, and they are also light, fluffy, and moist cupcakes.
What could taste more like Summer than the flavors of coconut and lime? These tropical flavors are a perfect match for each other and they can easily transport you to a sunkissed island memory with one bite.
Similar to the flavors of a key lime pie, these key lime cupcakes pack a real zesty punch of zing. While the crunch of the coconut gives the cupcakes a wonderful texture. Top that off with thick and creamy frosting, they are a winning combination.
Summertime bakes using citrus flavoured cupcakes are a great idea for family get togethers, bbq’s, beach trips, and picincs.
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Equipment Required To Make Coconut And Lime Cupcakes
- Large Mixing Bowl
- Wooden Spoon
- Spatula
- Grater
- Food Mixer
- 12-Hole Muffin Tray
- Medium Bowl
- Cooling Rack
- Piping Bag
- Sieve
Ingredients Required To Make Coconut And Lime Cupcakes
- Caster Sugar
- Butter/ Margarine
- Eggs
- Flour
- Coconut
- Lime
- Icing Sugar
- Cream Cheese
How To Make Coconut And Lime Cupcakes
Begin by turning on your oven so that it pre-heats to 160C/320F or Gas mark 3
Next, weigh out all of your dry ingredients and then your wet ingredients so that all your components are prepared.
I like to do this as I normally have little hands that like to help me when I bake. My children love to cook and I do encourage them as often as I can.
Place your butter and sugar into the bowl of the electric mixer. Start on a medium speed with the paddle attachment and cream the butter and sugar together until light and creamy.
Alternatively, depending on your mood you could use a hand mixer or a good old wooden spoon and a large bowl.
To the creamed mixture add the sieved self-raising flour, desiccated coconut, eggs, juice, and zest of a lime and mix on a low speed until all the ingredients are combined together.
Now that the cupcake batter is ready take your 12-cup muffin tins and add the cupcake cases. Fill each paper case with a scoop of the cake batter.
This recipe makes 12 cupcakes but if you require more then you could double the recipe.
When you have a full tin of coconut cupcakes place them into the stove preferably on the middle shelf of the oven. Cook the cakes for 25 to 30 minutes on 160C/320F or Gas mark 3.
When the cupcakes are ready take them out of the oven and place them on a wire rack to cool.
In a separate bowl place room temperature butter, cream cheese, powdered sugar, key lime zest, and the juice of half a lime.
Cream the mixture together to make the frosting. This recipe should give you the right amount of sweetness with a touch of sour tang.
Once the coconut cakes are cooled fully add the key lime cream cheese frosting to the top of the cooled cupcakes.
Other Great Bakes
- Mama’s Classic Carrot Cake
- Orange And Poppy Seed Cupcake Recipe
- Mamas Carrot Cake Cupcake Recipe
- Mama’s Homemade Buttermilk Rusks
Coconut And Lime Cupcake Recipe
Description
These beautiful creamy coconut and lime cupcakes are definitely on my summer baking list. This easy recipe has zesty lime, and coconut flavors and they make light, fluffy, and moist cupcakes.
Ingredients
Key Lime Cream Chees Frosting
Instructions
- Begin by turning on your oven so that it pre-heats to 160C/320F or Gas mark 3
- Next, weigh out all of your dry ingredients and then your wet ingredients so that all your components are prepared.
- Place your butter and sugar into the bowl of the electric mixer. Start on a medium speed with the paddle attachment and cream the butter and sugar together until light and creamy
- To the creamed mixture add the sieved self-raising flour, desiccated coconut, eggs, juice, and zest of a lime and mix on a low speed until all the ingredients are combined together.
- Now that the cupcake batter is ready take your 12-cup muffin tins and add the cupcake cases. Fill each paper case with a scoop of the cake batter.
- When you have a full tin of coconut cupcakes place them into the stove preferably on the middle shelf of the oven. Cook the cakes for 25 to 30 minutes on 160C/320F or Gas mark 3.
- When the cupcakes are ready take them out of the oven and place them on a wire rack to cool.
- In a separate bowl place room temperature butter, cream cheese, powdered sugar, key lime zest, and the juice of half a lime.
- Cream the mixture together to make the frosting. This recipe should give you the right amount of sweetness with a touch of sour tang.
- Once the coconut cakes are cooled fully add the key lime cream cheese frosting to the top of the cooled cupcakes.
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