Best 3 Key Lime Coconut Cupcakes Recipes

Indulge in the tantalizing flavors of the tropics with our curated collection of key lime coconut cupcake recipes. These delectable treats combine the zesty tang of key limes with the sweet creaminess of coconut, resulting in a harmonious symphony of flavors that will transport you to a tropical paradise. Whether you prefer a classic cupcake with a fluffy texture or a decadent version topped with a luscious frosting, our carefully selected recipes cater to every palate and skill level. So, prepare to embark on a culinary adventure and discover the perfect key lime coconut cupcake recipe that will leave you and your loved ones craving for more.

Let's cook with our recipes!

KEY LIME-COCONUT CUPCAKES

Key Lime-Coconut Cupcakes image

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

Ingredients

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
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
1 cup sweetened flaked coconut

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

KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING

Key Lime Coconut Cupcakes with White Chocolate Frosting image

Provided by Food Network

Categories dessert

Time 2h10m

Yield 12 to 14 cupcakes

Number Of Ingredients 20

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish

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 CUPCAKES WITH KEY LIME FROSTING

Coconut Cupcakes With Key Lime Frosting image

This one was a real winner with my children. Whenever I get out the icing bag, they go bonkers and yesterday was no different. I had to hold them back when they arrived home from school, so that I could get a couple of these cupcakes frosted the way I wanted for a quick photo shoot. Once I put down the icing bag, my younger son set to work on icing the rest of the batch. He did a great job and had a good time while my older son ate them. Cupcake fun was had by all. http://www.elanaspantry.com/coconut-cupcakes-key-lime-icing/

Provided by Elanas Pantry

Categories Dessert

Time 30m

Yield 10 cupcakes, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 eggs
1/2 cup coconut oil
1/2 cup agave nectar
1/2 cup coconut flour
1/2 teaspoon celtic sea salt
1/2 baking soda
1/2 cup shredded coconut

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.

Tips:

If you don't have key lime juice, you can substitute regular lime juice and add a pinch of lime zest for extra flavor.
To make sure your cupcakes are moist, don't overmix the batter. Overmixing can result in dry, dense cupcakes.
Be careful not to overbeat the coconut cream frosting. Overbeating can cause the frosting to become grainy.
If you don't have a piping bag, you can use a spoon to dollop the frosting onto the cupcakes.
You can decorate the cupcakes with additional shredded coconut, lime zest, or candied lime slices.

Conclusion:

These key lime coconut cupcakes are a delicious and refreshing treat that are perfect for any occasion. The moist cupcakes are packed with key lime flavor, and the coconut cream frosting is light and fluffy. Whether you're a fan of key lime pie or coconut cake, you're sure to love these cupcakes.