Coconut Cupcakes with Lime Buttercream Frosting #dessert #cupcakes

The cupcake surface is rich and delicate – and the coconut enhance is sweet, and somewhat nutty without being overwhelming.

The cupcakes are really made with a triple does of coconut. Destroyed coconut, Coconut milk, Coconut separate. For the destroyed coconut, we'll measure out 1/2 container at that point procedure it in the nourishment processor (a blender works as well). At that point it gets filtered into the dry fixings. For the coconut milk, make a point to shake/mix it great before including it into the hitter. Lastly, a little coconut separate for much more delightfulness.

Also try our recipe Key Lime Cupcakes

These coconut cupcakes with lime buttercream frosting have a triple dose of coconut and a soft, buttery texture. The perfect tropical cupcake recipe!

Ingredients
Coconut Cupcakes

• 1/2 cup shredded sweetened coconut
• 1 cup all purpose flour
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter , room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2/3 cup coconut milk , mixed very well*

Lime Buttercream Frosting

• 1/3 cup sweetened shredded coconut , for decorating (optional)
• 3/4 cup unsalted butter , softened to room temperature
• 1.5 tablespoons lime zest
• 3.5-4.5 cup powdered sugar , sifted
• 2 tablespoons lime juice , freshly squeezed - not from the bottle
• 1 tablespoon whipping cream , if needed
• 2-3 drops green food coloring , optional

Instructions

1. Preheat the oven to 350F degrees and line a muffin pan with muffin papers. 
2. Place the 1/2 cup shredded coconut in a food processor or blender and process until it's a fine powder.  
3. Then in a medium bowl whisk together the flour, processed coconut, baking powder and salt.
4. Beat the butter and sugar together in a large bowl using an electric mixer until fluffy. Beat in the eggs, vanilla extract & coconut extract. 
5. Turn the mixer down to low speed and beat in the flour mixture followed by the coconut milk.* 
6. Spoon the batter into the prepared muffin papers and bake for 15-17 minutes or until an inserted toothpick comes out clean. 

For more details : http://bit.ly/2Gfr09R

Read more our recipe Raspberry Bourbon Smash