3

Creamy Coconut Cupcake Recipe

 

Sweet with coconut and tangy with lime, these golden cupcakes with their snowy-white, ruffled tops look stunning arranged on colored plate.  Serve them midmorning with coffee, midafternoon with tea, or after dinner as a dessert.  They are very easy to make and yet look so delightful that everyone will want to tuck in.

CREAMY COCONUT CUPCAKES

  • 6 tablespoons unsalted butter, at room temperature
  • 2 tablespoons coconut cream
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/4 cup self-rising flour
  • 1 teaspoon baking powder
  • 3 tablespoons dried coconut
  • grated peel of 1 unwaxed lime
  • 2 tablespoons milk

creamy-cocunut-cupcake

Preheat the oven to 350F.

Beat the butter, coconut cream, and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time.  Sift the flour and baking powder into the mixture and fold in, then stir in the dried coconut and lime peel, followed by the milk.

Spoon the mixture into the paper liners, then bake in the preheated oven for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean.  Transfer to a wire rack to cool.

TO DECORATE

  • 5 oz cream cheese
  • 1/3 cup confectioners sugar, sifted
  • 2 teaspoons freshly squeezed lime juice
  • coconut shavings

To decorate, beat the cream cheese, sugar, and lime juice together in a bowl.  Swirl the frosting on top of the cupcakes, then sprinkle over coconut shavings in a thick layer.

makes 12

 

Related Recipes:

About the Author

LaLa Castro Founder of eLaLa & Sparkles Forever, passionately runs her fashion jewelry business along with other passionate websites that unites social communities. SparklesForever.com is an online jewelry boutique providing fashionistas around the world with fashion jewelry for less. When she is not hand-picking jewels for her online store, she’s an avid Champagne and cupcake enthusiast who runs both TheCupcakeRecipes.com and BubblyAndSweet.com, along with other fast community growing websites. LaLa gives back to her community by supporting various causes such as, Women For Women International and as a social media addict she enjoys advising small businesses on the joys of communicating online. Lala Castro’s main goal in life is to inspire anyone who has a passion. By supporting your passion and sharing with others around the world, you create a life full of energy and love. We hope you can be a part of this passionate world that we love to call Lala-Land.
  • Jane Delly

    Hi Lala,
    THANKS for sharing this recipe! I tried this out for some friends– it was my first time baking cupcakes from scratch. Everyone loved them! I used lemon instead of lime, but can still appreciate how the citrus complements the coconut.

    Quick question… I decided to add more flour to the recipe because I couldn’t find any other cupcake recipes that used more sugar than flour. Was this a typo, or is there supposed to be 2x as much sugar as flour?

  • Janecepotter

    Just tried to make these – they completely fell in, look horrible and are not edible. Not sure what I did wrong :-(

  • Stephanie_tmmns

    Just made these– they seem a bit heavy and oily in texture, and released a lot of oils into the pan. They taste ok– but a bit eggy. They  remind me of macaroons, but not dry — is this the way they are supposed to be? Also it only made six cupcakes, rather than 12. The batter was very runny.
    Also– I added a 1/2 stick of butter, four teaspoons of lime juice, drop of vanilla and 1/2 cup of conf. sugar to icing, whihc is delicious.