Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired.
Ingredients
Topping
- 1 cup sweetened flaked coconut
Frosting
- 1 (4 ounce) package cream cheese, softened
- ¼ cup virgin coconut oil
- 1 ½ teaspoons Key lime juice
- ½ teaspoon Key lime zest
- 1 ½ cups confectioners' sugar
Cake
- 1 ½ cups sifted all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup white sugar
- ½ cup virgin coconut oil
- 3 tablespoons Key lime juice
- 1 ½ teaspoons Key lime zest
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup milk
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Step 2
Combine flour, baking powder, and salt in a bowl.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Cook’s Notes:
Unrefined virgin or extra-virgin coconut oil may be used.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 381 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat16g | 80% |
Cholesterol42mg | 14% |
Sodium171mg | 7% |
Total Carbohydrate49g | 18% |
Dietary Fiber1g | 4% |
Total Sugars35g | |
Protein4g | |
Vitamin C2mg | 10% |
Calcium62mg | 5% |
Iron1mg | 7% |
Potassium84mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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