Coconut Cupcakes with Lime Frosting
Dessert

Coconut Cupcakes

with Lime Frosting

40 MIN
$16.99 8 Servings
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From the Test Kitchen

These sweet cupcakes are bursting with tropical flavor from coconut featured three different ways: rich coconut milk is stirred into the batter, coconut pastry cream is mixed with bright lime for the frosting, and coconut flakes are toasted in the pan until deliciously golden brown, then sprinkled on top.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    330 Cals (est.)
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Nutrition Label
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fresh
ingredients
Coconut Cupcakes with Lime Frosting
Title
  • 1 Pasture-Raised Egg
  • 1 cup All-Purpose Flour
  • ½ cup Biscuit Mix
  • 1 tsp Baking Powder
  • ½ cup Sugar
  • 2 oz Salted Butter
  • 1 13.5-Oz Can Light Coconut Milk
  • ¾ cup Coconut Pastry Cream
  • 1 oz Unsweetened Coconut Flakes
  • 1 Lime
  • 2 Tbsps Mascarpone Cheese
step-by-step
instructions
Prepare the ingredients & make the frosting
1 Prepare the ingredients & make the frosting

Remove the mascarpone from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the lime; using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise. In a bowl, combine the flour, biscuit mix, baking powder, and a pinch of salt. Whisk to combine. Working in 30 second increments, melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the egg, sugar, and 3/4 cup of the coconut milk (you will have extra); whisk to thoroughly combine. In a separate, large bowl, vigorously whisk together the mascarpone, coconut pastry cream, lime zest, the juice of both lime halves, and a pinch of salt. Refrigerate until ready to serve.

Mix the batter & bake the cupcakes
2 Mix the batter & bake the cupcakes

Add the flour mixture to the coconut milk mixture; using a spatula, gently mix until no white streaks remain. Lightly grease 8 rounds of a cupcake tin (or line with cupcake liners). Transfer the batter to the prepared rounds. Bake, rotating the pan halfway through, 14 to 18 minutes, or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool completely (for quicker cooling, place in the refrigerator).

Toast the coconut flakes & serve your dish
3 Toast the coconut flakes & serve your dish

Meanwhile, heat a small pan (nonstick, if you have one) on medium-high until hot. Add the coconut flakes. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and toasted. Transfer to a bowl and let cool. Divide the coconut-lime frosting among the cooled cupcakes and spread into an even layer. Garnish with the toasted coconut flakes. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the frosting
1 Prepare the ingredients & make the frosting

Remove the mascarpone from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the lime; using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise. In a bowl, combine the flour, biscuit mix, baking powder, and a pinch of salt. Whisk to combine. Working in 30 second increments, melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the egg, sugar, and 3/4 cup of the coconut milk (you will have extra); whisk to thoroughly combine. In a separate, large bowl, vigorously whisk together the mascarpone, coconut pastry cream, lime zest, the juice of both lime halves, and a pinch of salt. Refrigerate until ready to serve.

2 Mix the batter & bake the cupcakes

Add the flour mixture to the coconut milk mixture; using a spatula, gently mix until no white streaks remain. Lightly grease 8 rounds of a cupcake tin (or line with cupcake liners). Transfer the batter to the prepared rounds. Bake, rotating the pan halfway through, 14 to 18 minutes, or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool completely (for quicker cooling, place in the refrigerator).

Mix the batter & bake the cupcakes
Toast the coconut flakes & serve your dish
3 Toast the coconut flakes & serve your dish

Meanwhile, heat a small pan (nonstick, if you have one) on medium-high until hot. Add the coconut flakes. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and toasted. Transfer to a bowl and let cool. Divide the coconut-lime frosting among the cooled cupcakes and spread into an even layer. Garnish with the toasted coconut flakes. Enjoy!

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