Scale

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

½ cup unsalted butter, softened

¾ cup sugar

2 eggs

½ cup coconut milk

1 tsp vanilla extract

½ cup shredded coconut

1 tbsp lime zest

For the Lime Frosting:

1 cup heavy cream

¼ cup powdered sugar

1 tbsp lime juice

½ tsp lime zest

For Garnish:

¼ cup toasted shredded coconut

Lime slices

Fresh mint (optional)

Prepare the Cupcakes:

Preheat oven to 175°C (350°F). Line a cupcake tray with liners.

In a bowl, whisk flour, baking powder, and salt.

In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time.

Mix in coconut milk, vanilla extract, lime zest, and shredded coconut.

Gradually add dry ingredients and mix until just combined.

Fill cupcake liners ¾ full and bake for 18-20 minutes. Let cool.

Make the Lime Frosting:

Whip heavy cream, powdered sugar, lime juice, and zest until stiff peaks form.

Assemble the Cupcakes:

Pipe the lime frosting on top of each cooled cupcake.

Sprinkle toasted coconut and garnish with a lime slice and mint.

Serve & Enjoy:

Best served chilled for a refreshing tropical treat!

Prep Time: 15 mins | Baking Time: 20 mins | Chill Time: 10 mins | Total Time: 45 mins

Calories: ~280 kcal per cupcake | Servings: 12