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Key Lime in da Coconut Cupcakes

Key Lime in da Coconut Cupcakes

degree-icon Easy
time-icon 10 minutes
time-icon 20 minutes
time-icon N/A
time-icon 12
time-icon 1
diet-icon N/A
degree-icon Easy
time-icon 10 minutes
oven-icon 20 minutes
snow-icon N/A
plate-icon 12
dish-icon 1
diet-icon N/A

Recipe Box

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Key Lime in da Coconut Cupcakes
  • 3 cups flour
  • 2½ cups sugar, partitioned into 2 cups/480 ml and ½ cup/120 ml
  • ½ pound (2 sticks) unsalted butter, room-temperature
  • ¾ cup buttermilk, room-temperature
  • ⅓ cup grated key lime zest (6-8 large limes)
  • ¼ cup freshly squeezed key lime juice
  • 4 extra-large eggs, room-temperature
  • 2 Kaffir Lime leaves, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

How To

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Key Lime in da Coconut Cupcakes
  • Preheat your oven to 350ºF/180°C.
  • Grease and flour your cupcake or mini-cupcake pans.
  • In the bowl of an electric mixer fitted with a paddle attachment, whip the butter and 2 cups/480 ml of granulated sugar at medium speed until light and fluffy, about 3-5 minutes.
  • Add the eggs, one at a time, and the key lime zest.
  • In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt.
  • In a separate bowl, combine ¼ cup/60 ml of key lime juice, the buttermilk, and the vanilla.
  • Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour mixture.
  • Transfer the batter into your cupcake pans, and bake for 25-30 minutes or until a test toothpick comes out clean from the middle of the cake. Remove your Key Lime in da Coconut Cupcakes from the oven, let them cool completely, and enjoy!