FOR THE CUPCAKES:
1/3 cup oil
3/4 cup sugar
1 cup coconut milk
1/2 cup milk
1 1/2 tsp vanilla
1 Tbsp lime zest
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup sweetened coconut
FOR THE LIME BUTTERCREAM FROSTING:
1 cup butter
3 1/2 cups confectioner's sugar
1 tsp vanilla
1/2 cup fresh lime juice
2 tsp lime zest
DIRECTIONS FOR THE:
Preheat oven to 350F. Line cupcake pans with liners. Again, this recipe makes 18 regular cupcakes or 36 mini cupcakes.
In a medium bowl, mix vegetable oil and sugar. Add the coconut milk, milk, vanilla extract, and lime zest. Mix well.
Add flour, baking soda, baking powder, and salt. Mix until smooth.
Add the coconut and gently mix to incorporate.
Fill cups about 3/4 full. For regular cupcakes bake 20 minutes. For mini cupcakes bake for 16-18 minutes or until toothpick inserted comes out clean.
Cool completely before frosting.
DIRECTIONS FOR FROSTING:
Beat the butter until fluffy.
Add the confectioner’s sugar and beat for 3 minutes.
Add the vanilla extract and lime juice, beat for another 5 minutes or until fluffy.
Add the lime zest and fold into frosting.
Chill until ready to frost.
This recipe is also linked on...
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