These wonderfully moist cupcakes are loaded with lime flavor. They would make a lovely addition to an Asian menu, a tropical grilled meal, or a brunch spread. Garnish with additional lime zest and lime slices. Heavenly!

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Recipe Summary test

prep:
30 mins
cook:
20 mins
additional:
30 mins
total:
80 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cupcakes:
Lime Whipped Cream:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with paper liners.

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  • Prepare cupcakes: Sift cake flour, baking powder, and salt together in a medium bowl. Whisk coconut milk and egg whites together in second bowl.

  • Combine sugar and lime zest in the bowl of a stand mixer; rub together with your fingers until sugar is moist and fragrant. Add butter and beat with a paddle attachment on medium speed until light and fluffy. Beat in lime juice and coconut extract. Add 1/3 of the flour mixture, beating on medium speed. Mix in 1/2 of the milk-egg mixture, then beat in 1/2 of the remaining dry ingredients until incorporated. Mix in the remaining milk-egg mixture, followed by the last of the dry ingredients. Continue beating the mixture for another few minutes to ensure it is thoroughly mixed and well aerated.

  • Divide the batter evenly between the prepared liners, filling each about 3/4 full.

  • Bake in the preheated oven until the cupcakes are well risen and springy to the touch and a toothpick inserted in the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 10 minutes, then transfer the cupcakes to a wire rack to cool completely, another 20 minutes.

  • While the cupcakes are cooling, combine chilled cream, sugar, and coconut extract for whipped cream in a stand mixer fitted with the whisk attachment. Whisk on high speed just until stiff peaks form. Whip in lime zest until combined. Transfer to a piping bag with a fitted tip.

  • Pipe the whipped cream on top of the cooled cupcakes.

Nutrition Facts

393 calories; protein 4.4g; carbohydrates 49.9g; fat 20.3g; cholesterol 47.5mg; sodium 162.9mg. Full Nutrition
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