These delicious cupcakes are packed with a triple dose of coconut and will without a doubt turn any coconut hater into a coconut lover. Paired with a creamy, fluffy and fresh Strawberry Lime Frosting makes them the perfect sweet treat on a warm summer day.
Theses coconut cupcake taste like summertime and sunshine. They are the perfect treat to bring to a family BBQ, baby shower or to a loved one. They will leave everyone coming back for seconds! Because who needs a summer body when you can have a cupcake this good? Am I right Ladies? Well, that is what I was saying after I took my first bite then went back for seconds later that day. Sorry, not sorry!
So what are you waiting for? These little cupcakes will make the perfect dessert for that May Long Weekend BBQ. So get out your apron. Get out your baking supplies. Start squeezing some limes. And make yourself the most delicious cupcake you have ever tried.
And if you want to save the recipe to later, pin it to Pinterest or print it out yourself! But if you are feeling even more daring then make these little cupcakes for yourself, take a picture and tag me in it on Facebook or Instagram so I can see just how your creation turned out!!
- ½ cup shredded sweetened coconut **
- ⅓ cup sweetened shredded coconut, for decorating (optional)**
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut oil, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup coconut milk, mixed very well**
- Strawberry Lime Frosting
- ¾ cup unsalted butter, softened to room temperature
- 1.5 tablespoons lime zest
- 2 tablespoons freshly squeezed lime juice - not from the bottle**
- 3.5-4.5 cup powdered sugar sifted
- 3 fresh strawberries mashed well**
- Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
- Place the ½ cup shredded coconut in a food processor or blender and process until it's a fine powder.
- Beat the coconut oil and sugar together in a large bowl using an electric mixer until fluffy. Then beat in the eggs (one at a time) and vanilla extract until it is light and creamy.
- In a medium bowl sift together the flour, processed coconut, baking powder and salt. Then turn the mixer down to low speed and beat in equal parts of the flour mixture followed by the coconut milk until it is all gone and well combined.
- Next, spoon the batter into the prepared muffin papers and bake for 15-17 minutes or until an inserted toothpick comes out clean.
- While the cupcakes are cooking to a delicious golden brown you can start the frosting.
- In a mixer beat the butter until very fluffy. Then add the lime zest and beat in the powdered sugar about 1 cup at a time until well combined.
- Once combined, beat in the lime juice 1 tablespoon at a time until you get the desired flavor.
- Next, separate the frosting into two bowls then add the mashed strawberries to one of the frosting bowls. Then set aside until the cupcakes have fully cooled
- Frost the cooled cupcakes using a piping bag & tip or a knife. I layered my cupcake with the lime frosting them the strawberry frothing on top. Then sprinkle with toasted coconut.
