Coconut Cupcakes With Lime Buttercream Frosting Food

COCONUT-LIME CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
• Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.
• Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.
• Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.

KEY LIME-COCONUT CUPCAKES

Steps:

• 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.

COCONUT CUPCAKES WITH LIME BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
• Place the 1/2 cup shredded coconut in a food processor or blender and process until it's a fine powder.
• Then in a medium bowl whisk together the flour, processed coconut, baking powder and salt.
• Beat the butter and sugar together in a large bowl using an electric mixer until fluffy. Beat in the eggs, vanilla extract & coconut extract.
• Turn the mixer down to low speed and beat in the flour mixture followed by the coconut milk.*
• Spoon the batter into the prepared muffin papers and bake for 15-17 minutes or until an inserted toothpick comes out clean.
• If you're planning to add toasted coconut as decoration - place 1/3 cup in an even layer on a cookie sheet. Bake in the oven at 325F for 5-10 minutes. Watch closely as it only take about 1 minute for the coconut to go from toasted to burnt.
• While the cupcakes are cooling you can get started making the frosting.
• In a large bowl beat the butter until very fluffy. Then add in the lime zest and beat in the powdered sugar about 1 cup at a time.
• Once combined, beat in the lime juice 1 tablespoon at a time until you get the desired flavor. Finally with the mixer at medium-high speed, beat in the tablespoon of whipping cream (if needed).
• Frost the cooled cupcakes using a piping bag & tip (I used a 1M tip) or a knife. Then sprinkle with toasted coconut.

COCONUT CUPCAKES WITH FLUFFY COCONUT BUTTERCREAM

Steps:

• For the coconut cupcakes: Preheat oven to 350° F. Line a standard muffin tin with twelve paper liners. Set aside.
• Add shredded coconut to the bowl of a food processor and pulse until finely ground. Transfer ground coconut to a medium bowl. To the bowl, flour, baking powder, and salt. Whisk to combine.
• In the bowl of an electric stand mixer, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg, egg white, coconut extract, and vanilla extract, and beat until completely combined, occasionally scraping down the sides of the bowl. Reduce mixer speed to low and then add the coconut/flour mixture in three batches, alternating with two additions of coconut milk, and beating until each addition is just combined. Divide batter evenly between the lined cups.
• Bake until a toothpick inserted in the center comes out just barely clean, about 18 minutes. Remove from oven and let cupcakes cool in the pan for 10 minutes, and then remove cupcakes to a wire rack to cool completely.
• For the fluffy coconut buttercream: In the bowl of a stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl. Add powdered sugar and salt, and beat on low to incorporate. Add half and half, coconut extract, and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 to 6 minutes, occasionally scraping down the sides and bottom of the bowl.
• To assemble the cupcakes: Use a large cookie scoop (I use this one) to top each cupcake with a round of coconut buttercream. Gently tap the bottom of the cupcake on the counter once or twice to settle the buttercream onto the cupcake. The coconut buttercream recipe makes just enough frosting for twelve cupcakes frosted in this generous manner, so try not to snitch too much out of the bowl! Top the buttercream with some large flake coconut, if desired, to finish off the cupcakes.

COCONUT FROSTING RECIPE

Steps:

• Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
• Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes.
• Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream then beat for an additional minute on low, increasing the speed to medium once the cream and extract is incorporated.
• Use for cakes, cupcakes, or your favorite baked goods!

COCONUT CUPCAKES WITH KEY LIME FROSTING

Steps:

• In a small bowl blend eggs, coconut oil and agave nectar with a hand mixer.
• Pulse in coconut flour, salt and baking soda.
• Allow batter to sit and thicken just a bit.
• Line a cupcake tin with unbleached baking cups.
• Spoon ¼ cup cupcake batter into each cupcake liner.
• Bake at 350° for 20-25 minutes.
• Remove cupcakes from oven and allow to cool for 20 minutes.
• Frost with Key Lime Icing and serve.

COCONUT CUPCAKES WITH LIME BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees Farenheit. Place 2 muffin cup liners in each of 12 muffin cups. Coat liners with cooking spray.
• To measure flour, weigh or lightly spoon it into measuring cup and level with knife. Combine flour, potato starch, baking powder, and salt in a small bowl and whisk.
• Combine 3/4 cup sugar and 2 tbsp softened butter in a large bowl and beat with mixer at medium speed until blended. Blend until the consistency is similar to damp sand.
• One at a time, add egg and beat well then add egg white and beat well.
• Add flour mixture and milk alternately, beginning and ending with flour mixture. Fold in coconut and vanilla.
• Spoon cupcake batter evenly into the prepared muffin cups. Bake at 350F for 18 minutes or until surface springs back up when lightly touched in center.
• Prepare frosting. To do so, combine 3 tbsp of softened butter, half-and-half, grated lime rind, and lime juice in a medium bowl. Beat with a mixer at medium speed until smooth. Gradually add powdered sugar and beat until smooth.
• Spread approximately 2 1/2 tsp of frosting onto each cupcake.

SIMPLE COCONUT MILK WHITE CUPCAKES WITH WHIPPED COCONUT BUTTERCREAM FROSTING

Steps:

• COCONUT MILK WHITE CUPCAKES
• Preheat oven to 350 Degrees F. Line a muffin tin with baking cups and spray with cooking spray. Set the pan aside.
• In a medium mixing bowl combine flour, sugar, and baking powder. Add butter, egg, coconut milk and vanilla. Beat on low until combined, scraping edges. Beat 1 minute on medium speed.
• Fill each muffin cup half full with batter.
• Bake at 350 Degrees F for about 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Let the muffins cool completely before adding icing.
• To add icing evenly slice off any extra top of the cupcake so that the top of the cupcake is evenly aligned with the baking cup horizontally. Using your favorite icing decorating tip, add the refrigerated whipped icing to the bag. And frost as desired.
• WHIPPED COCONUT BUTTERCREAM FROSTING
• Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. Turn the mixer up and whip on high for 5-7 minutes. Refrigerate covered.

KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
• Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
• While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
• Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.