KEY LIME-COCONUT CUPCAKES
Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired.
Provided by Dianne
Categories Desserts Cakes Cupcake Recipes
Time 1h
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 42.2 mg, Fat 19.8 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 15.9 g, Sodium 171.3 mg, Sugar 35 g
COCONUT-LIME CUPCAKES
This is a combination/variation on my coconut and lemon cake recipes. It goes great with mango-lime filling and coconut cream cheese frosting.
Provided by Laroo
Categories Desserts Cakes Cupcake Recipes
Time 45m
Yield 36
Number Of Ingredients 13
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.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 22.1 g, Cholesterol 34.5 mg, Fat 7 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 4.6 g, Sodium 110.7 mg, Sugar 13.1 g
COCONUT LIME CUPCAKES
A dessert inspired by spring, these Coconut Lime Cupcakes are filled with bright and tropical flavors. The cupcakes are light and fluffy and the frosting has just the right amount of sweetness. Decorate these finished cupcakes with a little toasted coconut and a lime wedge!
Provided by Molly Leonard
Categories Dessert
Time 48m
Number Of Ingredients 16
Steps:
- Start by toasting the coconut. Preheat oven to 325°F. Spread 2 cups of sweetened coconut on a baking sheet covered with a silat mat or parchment paper. Place in the middle rack of the oven and bake for 4 minutes. Remove from oven and stir with a spatula. Place back in the oven for 5-6 more minutes or until golden brown. Set aside.
- To make the cupcakes, preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla and coconut extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer running on low speed, slowly add half of the dry ingredients. Mix until just combined then add half of the coconut milk. Repeat with the remaining dry ingredients and coconut milk. Increase speed to medium and add the lime juice, lime zest and 1 1/2 cups of the toasted coconut, leaving some out to decorate. Try to avoid overmixing.
- Spoon the batter into the prepared liners until1/2 - 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- To make the frosting, in a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, approximately 2-3 minutes. Add the powdered sugar 1 cup at a time, beating on low at first then increasing to high speed until completely incorporated. Once all powdered sugar has been added, beat in the vanilla extract, lime juice and lime zest. Add a little salt if it's too sweet.
- Once cupcakes are cool, frost the cupcakes and top with a wedge of lime and reserved toasted coconut. Store in an air tight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 598 kcal, Carbohydrate 78 g, Protein 3 g, Fat 31 g, SaturatedFat 21 g, Cholesterol 88 mg, Sodium 153 mg, Fiber 1 g, Sugar 63 g, ServingSize 1 serving
COCONUT CUPCAKES WITH LIME BUTTERCREAM FROSTING
These coconut cupcakes with lime buttercream frosting have a triple dose of coconut in the cupcakes and soft, buttery texture. Then they're topped with creamy, fluffy lime frosting & toasted coconut. These are the perfect tropical cupcake recipe!
Provided by Fiona Dowling
Categories Dessert
Time 1h
Number Of Ingredients 17
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.
Nutrition Facts : Calories 452 kcal, ServingSize 1 serving
KEY LIME PIE CUPCAKES WITH COCONUT MERINGUE
Yum yum! Share these delicious cupcakes with all the key lime pie lovers out there! From the Cake Mix Doctor.
Provided by hannahactually
Categories Dessert
Time 37m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
- Prepare the cupcake batter:.
- With a citrus zester or fine grater, zest the lime and reserve one teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have two tablespoons. Set aside.
- Separate three of the eggs, place the whites in a large clean mixing bowl and the yolks in another mixing bowl.
- Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
- Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.
- Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for five minutes. Increase the oven heat to 450°F.
- Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.
- Meanwhile, prepare the filling: Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled cupcakes nearly side by side on a baking sheet.
- Prepare the meringue:.
- Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds.
- Add the coconut flavoring and one tablespoon of the sugar. Continue beating on high, adding one tablespoon sugar at a time, until the whites form stiff peaks (if you pull the beaters from the meringue, the meringue should extend from the beaters in straight stiff peaks).
- Spoon two tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. Place the pan in the oven. Bake until the meringue is light nutty brown in color, five to six minutes.
- Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingers. Serve at once, or allow the cupcakes to cool 10 minutes, then serve.
Nutrition Facts : Calories 214.8, Fat 7.8, SaturatedFat 1.9, Cholesterol 37.1, Sodium 239.9, Carbohydrate 33, Fiber 0.3, Sugar 25, Protein 3.8
COCONUT LIME CUPCAKES
Light and fluffy Coconut Lime Cupcakes with a creamy coconut filling all topped with a swirl of coconut cream cheese frosting. Fun and tropical flavored summer cupcake recipe!
Provided by Serene
Categories Dessert
Time 35m
Number Of Ingredients 22
Steps:
- Preparation: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
- Combine Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Add Eggs: Add the eggs and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
- Add Dry Ingredients: With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until just combined.
- Add Lime: Turn down to low speed and beat in the lime zest and juice until incorporated. Try to avoid overmixing.
- Bake: Pour/spoon the batter into the liners. Fill only 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
- Make Filling: Combine cream of coconut, salt, and vanilla together. Add in powdered sugar and stir until mixed. Add in shredded coconut. Stir until mixed.
- Fill Cupcakes: Using a sharp knife, cut a circle shaped hole into the center of the cooled cupcakes to create a little hole about 1 inch deep. The piece you removed will be the shape of a cone. Spoon or pipe filling inside each cupcake.
- Replace Top: Cut off and remove the bottom of the "cone" piece of cupcake you removed so that it can fit on top of the filling. Place on top of the filling to close up the cupcake.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter and cream cheese on high speed until completely smooth and creamy, about 2-3 minutes.
- Add the confectioners' sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. When creamy and combined, beat in the coconut extract, coconut milk and salt. Taste. Add more salt or flavoring as needed.
- Frost: Frost the cooled cupcakes.
Nutrition Facts : ServingSize 1 cupcake, Calories 436 kcal, Sugar 55 g, Sodium 234 mg, Fat 17 g, SaturatedFat 11 g, Carbohydrate 69 g, Fiber 1 g, Protein 4 g, Cholesterol 54 mg
COCONUT LIME CAKE
This Coconut Lime Layer Cake has the perfect combination of flavors!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 28
Steps:
- For the Coconut Lime Cake Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, lime zest and salt for 30 seconds. Set aside In another bowl, add the buttermilk, oil and vanilla. Set aside.. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes or until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Do not mix above medium speed or over mix the cake batter. Bake at 350 degrees for 22 - 25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 5 to 10 minutes and turn out. For the Lime Simple SyrupIn a saucepan over medium heat bring the water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear. Remove from heat and stir in the lime juice. Cool. If you want the mixture to be a thicker consistency, cook longer over low heat. Brush a small amount of the syrup onto your cake layers before you begin assembling your cake. Apply sparingly so that the cake does not become soggy. We apply while the cakes are still warm but you could also do this with the cakes at room temp just before assembling. We prefer to use a pastry brush. With lime juice added to the mixture it will last 3 to 4 days in the refrigerator. You will likely have leftover syrup. For the Lime Curd FillingCombine sugar and cornstarch in a small saucepan, pour in water. Over medium heat, stir the mixture constantly until it thickens and comes to a boil. Boil for 1 minute, remove the pan from the heat. Spoon approximately 1/4 cup of the hot mixture into a small bowl containing the egg yolk and stir quickly until combined. Pour the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring constantly, approximately 1 to 2 minutes. The mixture will thicken slightly. Remove the pan from the heat and stir in the butter, lime juice and lime zest. Cool before using, the curd will become thicker as it cools in the refrigerator. Can be covered and refrigerated for 5 days. *Note that we sprinkled the top of the curd with some flaked coconut. For the Coconut Cream Cheese FrostingAdd the butter to the mixing bowl and mix until smooth. Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth. Add the coconut and vanilla extracts Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while. Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return it to a good piping consistency. Assembly Place the first layer on a cake base or pedestal. Preferably using a pastry brush, brush the top of the cake with lime simple syrup. Pipe a dam of coconut cream cheese frosting (using a piping bag with the tip snipped away). Pipe a ring of the frosting about 1/4 inch from the edge of the cake. Fill inside of the dam with the lime curd filling and sprinkle with coconut. Add the next layer and repeat. Then add the final layer, brush with the lime simple syrup, and frost the cake with coconut cream cheese frosting. As a final step, press flaked coconut all over the cake, into the frosting to cover the cake. I used a large french piping tip (8B) to pipe stars around the top edge of the cake. *Note that you may need to brush away coconut in the spots where you will pipe your stars as it is difficult to make it adhere otherwise. Gently push tiny slices of lime into the frosting stars, or add lime accents to the center of the cake.
25 FILLED CUPCAKES YOU'LL FLIP FOR
Kick dessert up a notch with these filled cupcakes! From chocolate pudding to fruit to peanut butter, these cupcakes all come with a delicious surprise!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a filled cupcake in 30 minutes or less!
Nutrition Facts :
KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING
Provided by Food Network
Categories dessert
Time 2h10m
Yield 12 to 14 cupcakes
Number Of Ingredients 20
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.
COCONUT-LIME CUPCAKES
These wonderfully moist cakes are loaded with iime flavor. They would make a lovely addition to an Asian menu, a tropical grilled meal or a brunch spread.
Provided by RecipeNut
Categories Dessert
Time 50m
Yield 12 Cupcakes
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Grease 12-cup muffin pan or line with baking cups.
- In large bowl, beat butter and sugar at medium speed 5 to 6 minutes or until light and fluffy.
- Beat in egg, 1 tablespoon lime peel and 1 teaspoon lime juice.
- In medium bowl, stir together flour, baking powder, baking soda and salt.
- At low speed, beat sour cream into butter mixture alternately with flour mixture.
- Spoon batter into muffin pan, filling two-thirds full.
- Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
- Remove from pan; cool completely.
- In large bowl, beat all frosting ingredients at medium speed until stiff-peaks form.
- Spread each cupcake with frosting; sprinkle with coconut.
- Refrigerate until ready to serve.
COCONUT-LIME CUPCAKES
Time 24m
Number Of Ingredients 26
Steps:
- 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. ------------------------- Hollow out center and fill with pre-made lime curd. Place cupcake nub back on to cover filling hole. ------------------------- 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.
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LIME-COCONUT CUPCAKES RECIPE - EMILY FARRIS | FOOD & WINE
From foodandwine.com
5/5 (1)Category CupcakesServings 12Total Time 40 mins
- Preheat the oven to 350º. In a large bowl, whisk together the coconut flour, baking powder, and salt until blended. Whisk in the eggs, agave nectar, oil, milk and vanilla until completely blended and smooth.
- In a large mixing bowl or stand mixer, beat together the butter, confectioners’ sugar, milk, lime juice, one teaspoon of zest, vanilla and salt until smooth and fluffy, about 3 minutes. Frost the cupcakes, garnish with the remaining lime zest and shredded coconut, and serve or store in an airtight container for up to two days.
COCONUT LIME CUPCAKES WITH KEY LIME CURD FILLING • THE ...
From thecrumbykitchen.com
Reviews 4Total Time 1 hr 10 minsCategory DessertCalories 304 per serving
- Preheat the oven to 400 degrees F. Line 2 standard cupcake pans with 18 liners; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside.
- Place eggs and sugar in a medium saucepan and whisk to combine. Add lime juice, zest, and salt and whisk until smooth.
- Beat cream cheese and butter in a large bowl with an electric mixer on medium-high speed until combined and creamy, 4 to 5 minutes.
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KEY LIME COCONUT CUPCAKES | COCONUT CREAM CUPCAKES & KEY ...
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5/5 (2)Total Time 1 hr 18 minsCategory DessertCalories 417 per serving
- Add the butter, sugar, oil and coconut extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
EGGLESS KEY LIME COCONUT CUPCAKES - RECIPEMAGIK
From recipemagik.com
Category DessertCalories 185 per servingTotal Time 30 mins
- Take Flour along with Baking Powder, Melted Butter, Granulated Sugar, Desiccated Coconuts, Vegetable Oil, Yogurt and Milk. Make a lumpy batter. Use an Ice cream scoop to scoop out one portion of the batter and place it in the muffin tin lined with cupcake liners. Use an Ice-cream scoop or a spoon to ensure that you pour the same quantity of batter.
RECIPE FOR KEY LIME CUPCAKES - WHIPPED COCONUT FROSTING ...
From cleancuisine.com
Reviews 4Servings 12Cuisine AmericanCategory Dessert
- In a high speed blender, add 1 of the bananas, 1/2 cup of the maple syrup, 2 tablespoons Key Lime juice, fresh lime juice, coconut oil, eggs, coconut milk, 1/4 cup water and vanilla extract. Process on high until well-blended.
- Place the flour, baking powder, baking soda and 1/2 teaspoon of the salt in a medium sized mixing bowl and stir to combine. Pour the wet ingredients in with the dry and stir to combine.
- Pour the batter into the prepared cupcake holders. Bake for 18 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cupcakes from the oven and set aside on a wire rack to cool.
COCONUT CUPCAKES WITH KEY LIME ... - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
5/5 (1)Total Time 40 minsCategory DessertCalories 564 per serving
- Preheat an oven to 350 degrees F. Line 12 muffin cups with paper liners. In a large bowl, sift together flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and butter until light and fluffy, about 2 to 3 minutes. Add egg yolks, one at a time, mixing until well blended. Add vanilla and beat until combined. Slowly add the flour mixture in 3 additions, alternating with the coconut milk, beginning and ending with the flour mixture. Scrape down the sides of the bowl as needed and beat until combined.
- In the bowl of a stand mixer fitted with the whisk attachment add the coconut cream, cream cheese and sugar. Whip on medium speed for one to two minutes. Slowly fold in the shredded coconut.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy, about 1 minute. Slowly add 2 1/2 cups confectioners' sugar and beat until fluffy, about 2 to 3 minutes. Add lime zest, lime juice and remaining sugar. Beat for an additional one to two minutes.
- Remove a small amount of the center part of the cupcake using a cupcake corer or pairing knife. Divide the coconut filling evenly among the cupcakes, filling the hole in the middle of the cupcake. Pipe frosting onto each cupcake and sprinkle with toasted coconut. Garnish with sliced key limes, as desired.
COCONUT-LIME CUPCAKES - SOUTHERN LIVING
From southernliving.com
Total Time 1 hr 5 mins
- Prepare the Cupcakes: Preheat oven to 350°F. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray. Stir together flour, baking powder, and salt in a medium bowl; set aside.
- Beat sugar and butter in bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coconut milk, lime zest, and lime juice, beginning and ending with flour mixture, beating on low speed just until blended after each addition. Beat on low speed 1 minute. Spoon batter into baking cups, filling two-thirds full.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool in pans on wire racks 5 minutes. Remove Cupcakes from pans to wire racks, and cool completely, about 20 minutes.
- Meanwhile, prepare the Frosting: Beat butter and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth, about 2 minutes, scraping down sides of bowl, if needed. Add coconut milk and lime juice, and beat on low speed until just combined, about 1 minute. With mixer running on low speed, gradually add powdered sugar until combined. Increase speed to high, and beat until fluffy, about 2 minutes.
KETO KEY LIME CUPCAKES: SUGAR FREE ONLY 3 CARBS PER CUPCAKE!
From omgketoyum.com
4.7/5 (9)Total Time 35 minsCategory DesertsCalories 189 per serving
- First, Preheat the oven to 350 degrees. Cut a circle to fit the spring form pan and place it on the bottom of the pan and spray the sides with a non stick keto friendly cooking spray. If making cupcakes place the liners inside of the cupcake pan.
- Next, “cream” the coconut oil, erythritol, salt, stevia and extracts together in the food processor for 30 seconds.
- Add the eggs, lime juice and coconut milk to the food processor and combine for about 30 seconds.
- Next add the flours and process until it becomes a coarse cake like texture. Do not do this too long it only takes 30 seconds or so. Fold in the rind.
COCONUT & LIME CUPCAKES | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
Reviews 10Servings 8Cuisine InternationalCategory Cake
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Place the muffin sized cases into the muffin tray.
- Make the sponge. Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Gradually add the beaten eggs a little at a time, beating well after each addition. Add the lime zest, desiccated coconut and milk, and beat to combine. Sieve the flour into the mixture. Use a spatula or large metal spoon to fold this in gently. You’re aiming for a nice dropping consistency. Add a little more milk if necessary.
- Fill the muffin cases. Using a teaspoon, fill the cases with the batter mixture. You’re aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 60g – 63g.
- Bake. Place the muffin tray in the centre of the oven and bake for about 20 – 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and place on a cooling tray.
VEGAN COCONUT LIME CUPCAKES - RAINBOW NOURISHMENTS
From rainbownourishments.com
5/5 (3)Total Time 35 minsCategory DessertCalories 348 per serving
- Add all the dry ingredients to a large bowl and mix until combined or until there are no lumps. Add all the wet ingredients to a seperate bowl and whisk until smooth (make sure there are no lumps of coconut cream). Add the wet mixture to the dry ingredients and mix until just combined. The mixture should be quite thick.
- Add all ingredients (except the powdered colours) to a small saucepan and mix until combined. Place the saucepan over medium heat. Stir for 5 minutes or until thickened. Allow to cool completely. The curd will become less transparent once it cools.
- Add the butter to a bowl or stand mixer. Whip until pale and fluffy. Add the sugar, vanilla and coconut extract and whip until very fluffy.
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