Key Lime Coconut Cupcakes with White Chocolate Frosting


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Something Different..Lime and white chocolate make a great combination.....Try it!!

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Key Lime Coconut Cupcakes with White Chocolate Frosting recipe - How to make Key Lime Coconut Cupcakes with White Chocolate Frosting


Preparation Time:    Cooking Time:    Total Time:     14Makes 14 cupcakes
Show me for cupcakes


For The Frosting:
5 ounces good quality white chocolate , chopped into small cubes
1/2 cup unsalted butter , room temperature
3 1/2 cups powdered sugar , sifted
a pinch salt
1/2 tsp pure vanilla extract
1 tbsp key lemon juice (bottled or freshly squeezed)
1/4 cup sour cream

For The Cake
3/4 cup unsalted butter , at room temperature
1 cup granulated sugar
2 eggs , at room temperature
1 tsp pure vanilla extract
1 heaping tsp grated key lemon rind
1 1/2 tbsp key lemon juice (bottled or freshly squeezed)
1 1/2 cups plain flour (maida)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

For The Garnish
finely grated key lemon rind

For the frosting

    For the frosting
  1. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm.
  2. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined.
  3. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the prepared melted white chocolate and mix just until incorporated. Keep aside.

For the cake

    For the cake
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
  2. Add the vanilla extract, key lime zest and juice and mix well. Keep aside.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

How to proceed

    How to proceed
  1. Line a muffin pan with paper liners and fill each liner almost to the top with batter. Bake in a pre heated oven for 25 minutes or until the tops begin to brown and a toothpick comes out clean.
  2. Remove the cupcakes from the oven and allow to cool in the pan for 10 minutes and then transfer the cupcakes to a baking rack to cool completely.
  3. Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

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This recipe was contributed by vrunda naik on 08 Mar 2011

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