Moist Coconut-Lime Cupcakes

These wonderfully moist cupcakes are loaded with lime flavor. They would make a lovely addition to an Asian menu, a tropical grilled meal, or a brunch spread. Garnish with additional lime zest and lime slices. Heavenly!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 393 Calories

Ingredients

• ¼ teaspoon salt
• 1 ½ cups white sugar
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 2 ¼ cups cake flour
• 1 cup heavy cream, chilled
• 1 teaspoon coconut extract
• 1 tablespoon fresh lime juice
• ½ cup unsalted butter, at room temperature
• 1 tablespoon freshly grated lime zest
• 1 ¼ cups coconut milk
• 4 large egg whites, at room temperature
• 1 ½ tablespoons grated lime zest

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with paper liners.

Step 2

Prepare cupcakes: Sift cake flour, baking powder, and salt together in a medium bowl. Whisk coconut milk and egg whites together in second bowl.

Step 3

Combine sugar and lime zest in the bowl of a stand mixer; rub together with your fingers until sugar is moist and fragrant. Add butter and beat with a paddle attachment on medium speed until light and fluffy. Beat in lime juice and coconut extract. Add 1/3 of the flour mixture, beating on medium speed. Mix in 1/2 of the milk-egg mixture, then beat in 1/2 of the remaining dry ingredients until incorporated. Mix in the remaining milk-egg mixture, followed by the last of the dry ingredients. Continue beating the mixture for another few minutes to ensure it is thoroughly mixed and well aerated.

Step 4

Divide the batter evenly between the prepared liners, filling each about 3/4 full.

Step 5

Bake in the preheated oven until the cupcakes are well risen and springy to the touch and a toothpick inserted in the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 10 minutes, then transfer the cupcakes to a wire rack to cool completely, another 20 minutes.

Step 6

While the cupcakes are cooling, combine chilled cream, sugar, and coconut extract for whipped cream in a stand mixer fitted with the whisk attachment. Whisk on high speed just until stiff peaks form. Whip in lime zest until combined. Transfer to a piping bag with a fitted tip.

Step 7

Pipe the whipped cream on top of the cooled cupcakes.