Recipes Desserts Cakes Cupcake Recipes Key Lime-Coconut Cupcakes 4.6 (5) 3 Reviews 2 Photos Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired. Submitted by Dianne Updated on January 4, 2022 Save Rate Print Share Close Add Photo 2 Prep Time: 10 mins Cook Time: 25 mins Additional Time: 25 mins Total Time: 1 hr Servings: 12 Yield: 1 dozen cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Cake: 1 ½ cups sifted all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt 1 cup white sugar ½ cup virgin coconut oil 3 tablespoons Key lime juice 1 ½ teaspoons Key lime zest 1 teaspoon vanilla extract 2 eggs ½ cup milk Frosting: 1 (4 ounce) package cream cheese, softened ¼ cup virgin coconut oil 1 ½ teaspoons Key lime juice ½ teaspoon Key lime zest 1 ½ cups confectioners' sugar Topping: 1 cup sweetened flaked coconut Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin. Combine flour, baking powder, and salt in a bowl. 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. 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. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 381 Calories 20g Fat 49g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 381 % Daily Value * Total Fat 20g 25% Saturated Fat 16g 80% Cholesterol 42mg 14% Sodium 171mg 7% Total Carbohydrate 49g 18% Dietary Fiber 1g 4% Total Sugars 35g Protein 4g 8% Vitamin C 2mg 2% Calcium 62mg 5% Iron 1mg 7% Potassium 84mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.