Since we can soon say goodbye to summer, and the need to don a bathing suit for a while, why not key lime cupcakes, with coconut buttercream frosting, topped with toasted coconut? I like to call them “Say Goodbye to Summer Cupcakes.”
The baker, I’m not. When cooking, I usually don’t measure, unless trying something brand new and even then sometimes I wing it, unless it involves baking. Baking is different. It’s like science and you must measure. So I don’t know what I was thinking when after searching for a cupcake recipe, and not finding one to my liking, I decided I would create my own. Many of the key lime cake recipes I found called for starting with a box of lemon cake mix but I wanted to make something from scratch with fresh limes. I found four different cake recipes that looked good and combined bits and pieces from each.
And surprise, surprise, they turned out mighty tasty – like a sweet bite of summer!
The ingredients are pretty norm for baking with the addition of lime zest, lime juice, and cream of coconut.
(Here’s a handy tip, be sure to zest before you juice. Not that I would have any reason to mention that … I’ve never juiced before I zested, no, not me…)
Nothing like the aroma of toasted coconut to help you drift off to faraway places with blues seas.
Enjoy!
Ingredients
- 2 sticks (1 cup) butter
- 1 1/2 cups sugar
- 2 tablespoons lime zest
- 3 eggs
- 1/4 cup lime juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 1/2 cups cake flour
- 1 1/4 cups buttermilk
- 2 cups sweetened coconut flakes (for topping)
- 1 stick (1/2 cup) unsalted butter, softened?4 cups powdered sugar?1/2 teaspoon salt?3/4 cup cream of coconut (Coco Lopez)?1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line cupcake tin(s) with liners.
- When preheated, spread the coconut flakes on baking sheet and bake for 5-7 minutes or until lightly browned, stir/toss a couple of times. Remove from oven and let cool.
- In a large bowl beat butter until smooth.
- Add sugar and lime zest, beat well.
- Beat in eggs one at a time.
- Add lime juice and vanilla extract and beat until combined.
- In another bowl combine flour, baking powder and salt; sift.
- Alternate adding all dry ingredients and buttermilk to butter/sugar mixture. (Be careful not to over mix – you don’t want it gooey.)
- Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes or until wooden pick comes out clean.
- In a large bowl beat butter until smooth.
- Add all other ingredients (powdered sugar, salt, cream of coconut, vanilla extract) and mix until smooth. (Add more cream of coconut as needed for smoother frosting.)
- Ice cupcakes and don’t forget the coconut flakes for that final touch.
- Pour a tall glass of cold milk and enjoy!
Your cupcake does not look sad, it looks delicious. You take beautiful pictures. I’ve never had lime cake before but it looks delicious.
Yum – what a delicious flavor combo! I bet these were a hit.
I had to laugh about your mangy limes
All I can say is “Gimme one of those babies..NOW!” They look delish. Also it’s good to know that I’m not the only one that’s tried zesting after juicing…ooh wait that’s right you’ve never done that;P
Triple yum!!
Aww these are so lovely
Swoon. These look amazing! Such a great flavor combo.
I love lime, I love toasted coconut, I love butter, and I love a good cupcake! Guess I’ll have to put on my party hat and celebrate the end of summer by makin’ and bakin’ this yummy lookin’ treat!
Yum yum is rightum.
I had one of these babies, and it was excellent. I am not even a key lime pie fan. You should try it. You will love it and all the happy memories of yet another summer gone by.
Mmmm, sounds like the perfect summer send-off!
How did you know I was looking for a recipe for a coconut cupcake? I live in a Caribbean neighborhood and have been thinking of flavours that would appeal to my neighbors (I bake cupcakes made to order)I am thinking of creating some sort of upside down pineapple and ginger confection. Will give these a try, thanks!
I stumbled across your blog and couldn’t help but thinking how good these cupcakes would be with lemon (instead of lime) and lemon curd on the inside of them. Just something you might be interested in doing….
I am a-l-l- o-v-e-r these…absolutely!
Love the idea of these with the lime and coconut! Can’t wait to try them.
Beautiful blog, beautifully done!
Oh my. If I have to say goodbye to summer, this is surely the way to do it.
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Is cream of cocounut and coconut milk the same thing?
Hey Irene!
No, they are not the same thing, but I think you can use them interchangeably in this recipe. Just adjust powdered sugar for appropriate consistency.
~ Amy
Goodbye Summer bring on the cupcakes ; )
lime+coconut=heaven. Thank you!
I love key lime – thank you so much for sharing, great post to read on this rainy day. Yum!
Perfect end of summer flavors!
Love the coconutty cupcakes. I am a bit sad summer is drawing to an end, but fall will be thrilling
Now that’s a hammock worthy cupcake
Now if we could just string our hammocks up someplace tropical one more time before school starts.
i’m not ready for the prof to head back either . . . waaaaaaaaa!!!
These cupcakes sound amazing! Key lime pie is a favorite at our house, I love the idea of a cupcake. And the coconut pairs well with it!
Looks yummy!
Hah-I’ve zested after juicing and I have the bloody knuckles to prove it
This looks spectacular. I want to rub my face in it.
I love anything key lime! Those look delish!
This looks like the perfect way to say goodbye Summer!
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