Coconut-Lime Cupcakes

This prime rib melts in your tongue and is succulent, medium-rare, and tender. Quite simple to prepare and a Christmas Eve favorite.

Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 36
Yield: 36 cupcakes

Ingredients

  1. 2 cups white sugar
  2. 1 cup butter
  3. 4 eggs
  4. 1 tablespoon coconut extract
  5. 1 tablespoon vanilla extract
  6. 3 cups all-purpose flour
  7. 1 tablespoon baking powder
  8. ½ teaspoon baking powder
  9. ¼ teaspoon ground nutmeg
  10. 1 cup buttermilk
  11. ½ cup fresh lime juice
  12. 2 cups sweetened shredded coconut
  13. 2 tablespoons freshly grated lime zest

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
  2. 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.
  3. 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.
  4. Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
  5. 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.
  6. It’s easy to halve this recipe.

Nutrition Facts

Calories 159 kcal
Carbohydrate 22 g
Cholesterol 35 mg
Dietary Fiber 1 g
Protein 2 g
Saturated Fat 5 g
Sodium 111 mg
Sugars 13 g
Fat 7 g
Unsaturated Fat 0 g

 

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