I’ve been on quite the citrus kick lately – and these key lime toasted coconut cupcakes definitely continue the trend. No real surprise I wanted something light and refreshing since the temperatures topped out at 95° F this afternoon. Waaaaaay too early in the year for this but the forecast calls for about a 30° drop by next weekend so I think I can manage. Key limes… coconut… light… refreshing… it all comes together to make me want a tropical vacation!

Recall yesterday we headed to the nursery and picked up lemon trees and lime trees. This morning we hit a different nursery and added grapefruit and orange trees as well. Sad as it may seem, I actually had to reach in the fruit basket and use limes from the market in order to make these cupcakes. But that’s okay, soon my lime trees will bear fruit and I’ll be able to walk out and just pick what I need for the recipe being planned =)

These cupcakes were adapted from a recipe in Gourmet magazine. Sadly I found them to be lacking in lime flavor which surprised me since I used a lot of zest and quite a bit of fresh squeezed lime juice. Maybe I needed to add a bit of lime extract or something to up the flavor quotient. I’m honestly not sure. As for the frosting, it’s my favorite buttercream icing that I’ve raved about so much (and wrote a tutorial on how to make!).

Key Lime Toasted Coconut Cupcakes

Adapted from Gourmet magazine

Ingredients

• 3/4 cup shredded coconut
• 8oz unsalted butter at room temperature
• 1 1/4 cups granulated sugar
• zest of 3 Key limes
• 2 large eggs
• 1 3/4 cups self-rising flour
• 3/4 cup milk
• 1/2 cup fresh Key lime juice

Method

Preheat oven to 350°F with rack in middle. Line 24 muffin tins with cupcake liners.

Maintaining a watchful eye, toast the coconut in a shallow pan in the oven, stirring three or four times, until golden, 6-10 minutes.  Set aside to cool while leaving the oven on.

In the bowl of a stand mixer fitted with paddle attachment, cream together the butter, granulated sugar, and lime zest until light and fluffy – about 3 minutes. Add the eggs, 1 at a time combining well after each addition. In a separate bowl, combine the flour and 1/2 cup coconut (use the remainder for garnish). In another bowl, combine the milk and the lime juice. Add the flour and milk mixtures to the egg mixture alternately in batches, beginning and ending with flour.

Fill muffin cups 2/3 full and bake 18-22 minutes until the tops spring back when touched lightly with finger.

Remove from oven and cool on wire rack.

Frost with buttercream icing and garnish with remaining toasted coconut.

Have a delicious day!

src=”http://signatures.mylivesignature.com/54486/313/2F9B6626815A7DEDA50FC96
E870F3868.png” style=”border: none; background: transparent;”/>