This is a simple yet delicious little twist on Ina Garten's Coconut cupcake recipe. The only differences between the two recipes are the additions of the lime juice and lime zest, and the subtraction of the almond extract. The nuttiness of the coconut and the tartness of the lime make for a really nice combination, especially as a summer dessert.
Coconut Lime Cupcakes:
Ingredients (makes 24)
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons lime juice, freshly squeezed
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 2-3 tablespoons lime zest
• 14 ounces sweetened, shredded coconut
For the frosting:
• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon lime zest
• 1/8 cup lime juice (add slowly so that frosting doesn’t become to thin and runny)
• 1 1/2 pounds confectioners' sugar, sifted
Directions
Preheat the 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, lime juice and lime zest. Mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow cooling in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla, lime juice and lime zest. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut. Garnish with a thin slice of lime (just for looks, not for eating).
