Rating
Published Jun 19th
Prep 25m Cook 20m Additional - Ready In 45m
Servings 36 cupcakes Calories 158.8
This is a combination/variation on my coconut and lemon cake recipes. It goes great with mango-lime filling and coconut cream cheese frosting.
Recipe 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
Cooking Directions
- 1 Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
- 2 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.
- 3 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.
- 4 Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
- 5 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.
Nutrition Facts
- Calories 158.8
- Carbohydrate 22.1 g
- Cholesterol 34.5 mg
- Fat 7 g
- Fiber 0.7 g
- Protein 2.2 g
- Saturated Fat 4.6 g
- Sodium 110.7 mg
- Sugar 13.1 g
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