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
- 2 cups white sugar
- 1 cup butter
- 4 eggs
- 1 tablespoon coconut extract
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 1 cup buttermilk
- ½ cup fresh lime juice
- 2 cups sweetened shredded coconut
- 2 tablespoons freshly grated lime zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
- 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.
- 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.
- Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
- 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.
- 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 |