Ingredients
Units Scale
- 1 and 1/2 cups butter (softened)
- 2 cups granulated sugar
- 5 large eggs
- 1-1/2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut extract (or almond extract)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons freshly squeezed lime juice
- 2 teaspoons lime zest
- 1-1/4 cups flaked coconut
Coconut Lime Buttercream
- 1 cup butter (2 sticks softened)
- 4 cups confectioner's sugar
- 2 tablespoons half and half
- 2 tablespoons lime zest
- 2 teaspoons coconut extract
- 1 tablespoon freshly squeezed lime juice
- additional coconut for sprinkling.
Instructions
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For Buttercream
- Mix butter in a large bowl on medium speed for about 5 minutes, until fluffy. Add confectioner’s sugar slowly, stirring to combine. Add half and half cream, lime zest, coconut extract and lime juice. Beat for about 3-5 minutes until light and fluffy.
- Frost cupcakes with a large dollop of buttercream. Top with shredded coconut and lime zest if desired.
- Cook Time: 18 minutes
- Category: Dessert