Coconut Lime Cupcakes

By mickenziesouthworth

Ingredients

• Lime Buttercream Frosting:
• 1/3 cup vegetable oil
• 3/4 cup granulated sugar
• 1 cup coconut milk (I use the light variety)
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 tsp coconut extract (if you don’t have it, I’ve subbed extra vanilla before and all was well)
• 1 tbsp lightly packed, finely grated lime zest
• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup sweetened coconut
• 1/2 cup vegetable shortening
• 1/2 cup margarine
• 1 tsp vanilla extract
• 1/4 cup fresh lime juice
• 3 1/2 cups confectioners’ sugar
• 1 tsp finely grated lime zest (I like lime a lot and I used more like 1 heaping tablespoon. But that’s your call!)
• Optional topping:
• 1 cup sweetened coconut, toasted in the oven until browned and crunchy

Details

Servings 12

Preparation

Step 1

Cupcakes:

Preheat oven to 350°F. Line a cupcake pan with liners. If making mini cupcakes, you’ll probably want to bake these in 2 batches.

In a medium bowl, mix together the vegetable oil and sugar. Add the coconut milk, milk, vanilla, coconut extract, and lime zest. Mix to combine.

Add the flour, baking soda, baking powder, and salt. Mix until smooth. Add the coconut and mix to incorporate.
Bake for about 20 minutes for regular cupcakes and slightly less for mini cupcakes, until the cupcake top springs back when touched and a toothpick inserted through the center comes out clean.

Cool completely on racks before icing.

Frosting:

Beat the shortening and margarine together until combined well and fluffy.
Add the sugar and beat for about 3 more minutes.
Add the vanilla and lime juice, beat for another 5 to 7 minutes or so until fluffy.
Add the zest and mix to distribute.
Chill until ready to use.