Key Lime Coconut Cupcakes

We're back from our incredible Mediterranean vacation! I have many dinners and treats to blog from the weeks before we left, so I am hoping to get back into the routine of sharing recipes more frequently. I also took a few food photos while we were away that I will post soon.

I made these cupcakes for a friend's birthday at the end of June. I had to take them on the train into Boston with me to celebrate, and I received many comments! There were many references to cupcake wars (one by the conductor) and many passengers gave me a side eye. Waiting on a street corner for my husband to pick me up outside the station, a couple of passersby asked if I was selling cupcakes. The whole afternoon was a humorous experience. Luckily, my Snapware cupcake carrier is amazing and the cupcakes arrived at our destination safely.

These cupcakes came out moist and tropical. They are a perfect summer treat for a celebration or backyard barbeque. I found this recipe on Koko Cooks who adapted these cupcakes from an Ina Garten recipe.

For the cupcakes, you will need:
*3 sticks unsalted butter, room temperature

*2 cups sugar

*5 eggs

*2 teaspoon vanilla extract

*1 tablespoon key lime zest
*
1 1/2 tablespoon key lime juice

*3 cups flour

*1 teaspoon baking powder

*½ teaspoon baking soda
*
½ teaspoon kosher salt
*
1 cup light coconut milk
*
1 cup sweetened shredded coconut



1. Preheat the oven to 325 degrees. Line two muffin pans with paper liners.



2. Cream the butter and sugar with an electric mixer on high speed until light and fluffy. Switch the mixer to low speed, and add the eggs, one at a time, fully combining before each addition.
Next, add the vanilla, key lime zest, and key lime juice and mix well.



3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients and the coconut milk to the batter in 3 segments, beginning and ending with the dry mix. Mix until just combined. Stir in the shredded coconut.

4. Scoop batter into cupcake liners, filling to the top. Bake for 25 to 35 minutes, or until a toothpick inserted into the cupcake's center comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.


5. Frost cooled cupcakes with the recipe below.

For the frosting, you will need:
*8oz cream cheese
*1/2 sticks unsalted butter
*1/2 teaspoon vanilla
*1/2 teaspoon almond extract (I might omit this next time)
*confectioner's sugar, about 3 cups or as needed
*2 teaspoons key lime zest
*shredded coconut, optional topping

1. Cream together the cream cheese, butter, and extracts. Gradually add the confectioner's sugar until you get the consistency you are looking for and mix until smooth. 

Frost the cupcakes and sprinkle with the coconut.