Lilybeaner Does it All!

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Coconut Key Lime Cupcakes

on May 19, 2014

coconut key lime cupcake

Yields: 24

Kitchen time: 1 hour, 45 min

Total time: 3 hours


  • 2 1/2 cups all-purpose flour
  • 2 Tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, room temperature
  • grated zest of 4 key limes
  • 1/2 cup fresh lime juice
  • 1/4 cup milk
  • 3 eggs
  • 1 Tbsp coconut extract
  • 3 cups lime curd
  • 6 cups vanilla buttercream
  • sweetened coconut and lime wedges, optional


  • Preheat oven to 350F.  Line 24 muffin cups with cupcake liners.  In bowl, sift flour, baking powder and salt.  In separate bowl, beat sugar and butter on medium speed until smooth.  Add zest, lime juice, milk, eggs, vanilla and coconut extract.  Mix until ingredients are well blended and smooth.
  • On low, beat in flour mixture until just incorporated.  Batter should be smooth.  Fill each liner two-thirds full with batter.  Bake 20-25 minutes or until tops spring back and edges are just golden brown.  Cool 10 min.  Transfer from pans to racks; cool completely.
  • Core center or cupcakes; fill with lime curd.  Ice with buttercream.  If desired, garnish with coconut and lime wedges.


Source: Woman’s World magazine April 28, 2014 issue


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