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Key Lime-Coconut Cupcakes

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"Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired."
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1 h servings 380 cals
Original recipe yields 12 servings (1 dozen cupcakes)

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  2. Combine flour, baking powder, and salt in a bowl.
  3. Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
  4. Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
  5. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  6. Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
  7. Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.


  • Cook's Notes:
  • Unrefined virgin or extra-virgin coconut oil may be used.
  • I've found that about 6 to 7 key limes yield just the right amount of juice and zest for this recipe.

Nutrition Facts

Per Serving: 380 calories; 19.8 g fat; 48.8 g carbohydrates; 3.9 g protein; 42 mg cholesterol; 171 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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