1 1/2 cups flour
1 cup sugar
¾ cup butter, at room temperature
¾ cup buttermilk
2 eggs, at room temperature
2 teaspoons lime juice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
zest of one lime
Directions:
Preheat the oven to 350. Line 12 wells in a cupcake tin with baking papers. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, zest and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the juice. Alternately add the flour mixture and buttermilk, beginning and ending with flour. Fill each baking cup two-thirds full. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Ice with coconut lime icing.
My thoughts:
Tomorrow marks the second anniversary of my first post here at Coconut & Lime. What better way to celebrate than with coconut & lime flavored cupcakes? The lime flavor is pretty strong and nicely accented by the coconut while still maintaining a light, tangy flavor. These may be my new favorite summer cupcakes.
I bet these are the best cupcakes ever! Happy 2nd anniversary to you. Thanks for this recipe…I love tangy treats…
mmmm, looks delicious!
Oh, yum.
Happy Anniversary!! I love your blog and really appreciate all your comments on Baltimore. I’m sure I’ll have more! Keep posting. I really like that you add your “thoughts” on a recipe. Wendy
I tried this with some limes left over from a pirate party, and I have to say it was absolutely delicious, especially when matched with the coconut and lime icing. I had to make another batch straight away!
I needed a light springtime cupcake and gave this one a try. They were delicious. Although like anything I can’t leave the recipe alone. For the second batch I added shredded coconut to the batter along with 1 1/2 Tablespoons of Coconut rum. Nice coconut flavor to enhance the lime. I also cut back on the butter by 4 tablespoons and the cupcakes came out nice and light.
Keep up the great baking, yum.
Finn Buster-your additions sound great! I am glad you enjoyed it.
I just made these today and bow down to your awesomeness, because they are so yummy. I’ve already eaten two this evening. 🙂
These are soooo good. They are incredibly moist and not too sweet. And if you don’t like coconut, the suggested frosting is just as good without it.
These cupcakes are yummy. So moist. My 1 1/2 year old Granddaughter gives her approval. I think some toasted coconut would be a good addition on top the frosting.
I made these cupcakes last night! I was hosting a dinner party with a Mexican theme. Thought lime cupcakes would be perfect. Everyone said they were the best cupcakes they’ve ever had and the best I’ve ever made! Thanks!!
These look great! My boyfriend isn’t such a huge coconut fan though… any suggestion for a substitute for the topping?
Beth-
I would just leave off any sort of topping and just make lime icing.
These cupcakes were fantastic. I made them a few weekends ago for a baby shower and they were a hit. Some guests ate 3 cupcakes!!! I wanted a tall frosting, so I adapted the Buttercream Dream Recipe by adding the rind of 2 limes and juice of 2 limes. I am keeping these cupcakes on my list of definite keepers. These were amazing. Thank you!!!!