The key component in these supple, subtly flavored cupcakes is coconut oil. If preferred, garnish with a fresh Key lime slice.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 dozen cupcakes |
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
Instructions
- 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.
- Unrefined virgin or extra-virgin coconut oil may be used.
- I’ve found that about 6 to 7 key limes yield just the right amount of juice and zest for this recipe.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 16 g |
| Sodium | 171 mg |
| Sugars | 35 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
The taste is very good. However, the frosting came out a bit wet and did not stand up well like my frosting usually does. I question the 4 oz of cream cheese. I think it should have been an 8oz package.
I bought a bag of key lime. Then found this recipe to use them on. Made 2 errors. Forgot coconut oil in the frosting and step 7. They still were excellent. Next time will try to remember those 2 that I forgot. Love these. I did add extra lime juice because I wanted to make sure they were limy. Yummy!
I added coconut shreds to the frosting, and i will definitely be making it again. so clever how the recipe called for coconut oil instead of butter!