It’s cupcakes time again! Ok if you recall, my 4 year old does a Cupcakes & Lemonade stand every Wednesday night during the summer and has been making a killing for her college fund!
Every week we sell a different flavor of cupcake and the homemade lemonade. This was a HUGE HIT and a best seller. In fact we ran out! Who knew that 3 dozen cupcakes wouldn’t be enough!
These are a tasty, refreshing cupcake that are light, creamy and taste like spring and summer!
Enjoy these at your next party or in the winter when you need a boost of summer on a gloomy day!
Just imagine with me for a moment, a coconut lime cupcake filled with a creamy, tangy but sweet lime curd filling, and topped with a coconut frosting.
How tasty does that sound?
I’ve learned that I’m not much of a cupcake fan. UNLESS they are filled. Give me a filled cupcake and oh man, I turn weak in the knees and expect you’ll do the same – especially with these!
Coconut-Lime Cupcakes
Ingredients
- CUPCAKES:
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- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1/2 cup oil
- zest of 1 lime
- 4 Tablespoons lime juice
- 1 teaspoon coconut extract
- 3/4 cup coconut milk
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- FILLING:
- Pre-made lime curd
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- COCONUT FROSTING:
- 8 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 1/2 teaspoon coconut extract
- 1 1/2 cup powdered sugar
- 2 to 4 Tablespoons toasted coconut
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- TOPPING:
- Coconut, toasted in oven at 350* - WATCH LIKE A HAWK it will toast quickly.
Instructions
Preheat oven to 400*F
Line cupcake pan with liners and set aside.
In a medium bowl, whisk eggs and sugar.
Add oil, zest, juice, coconut extract and coconut milk.
Add salt, baking soda & baking powder and mix well.
Add flour and mix until combined.
Fill cupcake liners 2/3 full and bake for 14 minutes.
Allow cupcakes to cool completely.
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Hollow out center and fill with pre-made lime curd. Place cupcake nub back on to cover filling hole.
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Using a hand mixer beat cream cheese & butter.
Add coconut extract and mix.
Add powdered sugar 1/2 cup at a time, beating well after each addition.
Frost cupcakes and top with toasted coconut.