One of my favourite summer flavour combinations is lime and coconut. It must be a bit of nostalgia, dancing to the Dannii Minogue version of Coconut in the hot Australian sun during summer vacation, but these lime-coconut cupcakes just taste like summer, and that’s not a bad thing at all.
We’ve tried two variations of this recipe, one with coconut extract and one with the coconut flavour coming from the addition of coconut milk:
- Lime Coconut Cupcakes Version #1: 1 teaspoon good quality coconut extract and 3/4 cup whole milk
- Lime Coconut Cupcakes Version #2: 3/4 cup coconut milk
I personally preferred the second version, but the coconut flavour was barely perceptible. As long as you used a good quality coconut extract (naturally flavoured), you will end up with a great quality cupcake with either version of this lime coconut cupcake.
I also always go to coconut oil, butter, or olive oil for baked goods. I love the flavour and airy, soft texture that olive oil lends to cakes, but feel free to substitute your own choice of good quality oil in it’s place.
Lime Coconut Cupcakes
Combine all dry ingredients together. Don’t be tempted to skip on the salt!
In a separate bowl, whisk the eggs and sugar until light and fluffy, then add the oil, lime zest and juice, and coconut milk.
Combine the dry and wet ingredients and stir until just incorporated.
Add the cupcake batter to the prepared liners with an ice cream scoop until 3/4 full.
Remove to a cooling rack and allow to cool before frosting with the coconut-lime frosting.
Coconut Lime Frosting
Beat the cream cheese using a mixer at medium speed, adding butter 1 Tbsp at a time.
Add good quality coconut extract and powdered sugar, mix until combined
Try not to over-beat the frosting, but if you do, refrigerate the frosting before icing the cupcakes.
Place frosting into a pastry bag with your preferred frosting tip (I used a Wilton 27, but any closed star-tip will result in a similar finish), and swirl overtop of the cupcakes, squeezing evenly and stopping whenever you need to. Flick your wrist at the end to achieve a nice frosting tip, and if necessary, wet your finger to shape the tip slightly.
Garnish with a wedge of lime and sprinkle with toasted coconut.