Coconut Rum And Lime Cupcakes Recipes

Steps:

• Heat oven to 350°F.
• Grease 12-cup muffin pan or line with baking cups.
• In large bowl, beat butter and sugar at medium speed 5 to 6 minutes or until light and fluffy.
• Beat in egg, 1 tablespoon lime peel and 1 teaspoon lime juice.
• In medium bowl, stir together flour, baking powder, baking soda and salt.
• At low speed, beat sour cream into butter mixture alternately with flour mixture.
• Spoon batter into muffin pan, filling two-thirds full.
• Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Remove from pan; cool completely.
• In large bowl, beat all frosting ingredients at medium speed until stiff-peaks form.
• Spread each cupcake with frosting; sprinkle with coconut.
• Refrigerate until ready to serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
• Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.
• Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.
• Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.

Steps:

• Preheat oven to 350 degrees Farenheit. Place 2 muffin cup liners in each of 12 muffin cups. Coat liners with cooking spray.
• To measure flour, weigh or lightly spoon it into measuring cup and level with knife. Combine flour, potato starch, baking powder, and salt in a small bowl and whisk.
• Combine 3/4 cup sugar and 2 tbsp softened butter in a large bowl and beat with mixer at medium speed until blended. Blend until the consistency is similar to damp sand.
• One at a time, add egg and beat well then add egg white and beat well.
• Add flour mixture and milk alternately, beginning and ending with flour mixture. Fold in coconut and vanilla.
• Spoon cupcake batter evenly into the prepared muffin cups. Bake at 350F for 18 minutes or until surface springs back up when lightly touched in center.
• Prepare frosting. To do so, combine 3 tbsp of softened butter, half-and-half, grated lime rind, and lime juice in a medium bowl. Beat with a mixer at medium speed until smooth. Gradually add powdered sugar and beat until smooth.
• Spread approximately 2 1/2 tsp of frosting onto each cupcake.

Steps:

• Preheat oven to 400*F Line cupcake pan with liners and set aside. In a medium bowl, whisk eggs and sugar. Add oil, zest, juice, coconut extract and coconut milk. Add salt, baking soda & baking powder and mix well. Add flour and mix until combined. Fill cupcake liners 2/3 full and bake for 14 minutes. Allow cupcakes to cool completely. ------------------------- Hollow out center and fill with pre-made lime curd. Place cupcake nub back on to cover filling hole. ------------------------- Using a hand mixer beat cream cheese & butter. Add coconut extract and mix. Add powdered sugar 1/2 cup at a time, beating well after each addition. Frost cupcakes and top with toasted coconut.