Coconut Cupcakes with Lime Buttercream

I have had this recipe for coconut cupcakes with lime buttercream pinned for almost a year. I have yet to have a reason to make them or the all the ingredients to make them. Today was no exception. I had no reason and I didn't have the ingredients. But I couldn't resist any longer. Friends were coming over so I considered that reason enough and off to the store I went.






I was pleased with the outcome.

Although, I did add a bit of lime juice to the frosting for a touch more lime flavor. And just a heads up- there is about an hour and a half of reducing and cooling involved in making the frosting. It's worth it, but don't try to make these on a day when you are in a hurry.

Coconut Cupcakes with Lime Buttercream

For the Cupcakes

1 (18 ounce) box French Vanilla cake mix
1 (3.4 ounce) package Jell-o Coconut Cream pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs, lightly beaten
1 (13-ounce) can unsweetened coconut milk; divided use
2/3 cup sweetened shredded coconut

For the Frosting

remaining 9 ounces of coconut milk
2 cups (4 sticks) unsalted butter, room temperature
zest of 2 medium limes
1 1/2 pounds (about 5 3/4 cups) confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract

Directions:

For the Cupcakes

1. Preheat oven to 350°F. Line cupcake pan with paper liners .
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs and 1/2 cup (4 ounces) coconut milk. Beat for about two minutes on medium speed until well combined. Fold in the shredded coconut.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Prepare the frosting.

For the Frosting

1. Place the remaining coconut milk into a medium saucepan with high sides. Over medium heat, bring the coconut milk to a boil, stirring occasionally. Turn the heat down to medium-low heat and reduce the coconut milk for about 20 minutes. Turn the burner off and allow the coconut milk to cool completely. Cover and chill (about an hour), this will cause the coconut milk to thicken up a bit
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and reduced and cooled coconut milk on medium-high speed for about 5 minutes. Add in the lime zest and mix to combine.
2. Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in extracts and mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
3. Pipe the frosting onto the cooled cupcakes and if desired, garnish with a dusting of shredded coconut.

I got this recipe from my baking addiction.

Hope you enjoy!

Happy Baking!!