Key Lime Coconut Cupcakes With White Chocolate Frosting Recipes

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KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING



Key Lime Coconut Cupcakes with White Chocolate Frosting image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 to 14 cupcakes

Number Of Ingredients 20

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish

Steps:

  • Preheat oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
  • Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
  • While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
  • Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

WHITE CHOCOLATE-COCONUT CUPCAKES



White Chocolate-Coconut Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 12 cupcakes

Number Of Ingredients 0

Steps:

  • For the cupcakes: Whisk 1 1/3 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. In a separate bowl, beat 1 stick softened butter and 1 cup granulated sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 2 eggs, one at a time, then 1/2 teaspoon coconut extract. Beat in the flour mixture on low speed in three batches, alternating with 1/2 cup unsweetened coconut milk. Beat on medium-high speed until just combined. Divide among 12 lined muffin cups. Bake at 350˚ until the tops spring back when pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
  • For the frosting: Pulse 2 sticks softened butter, 2 cups confectioners' sugar, 8 ounces melted white chocolate and 3 tablespoons unsweetened coconut milk in a food processor until smooth. Frost the cupcakes. Top with shredded coconut.

KEY LIME-COCONUT CUPCAKES



Key Lime-Coconut Cupcakes image

Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired.

Provided by Dianne

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h

Yield 12

Number Of Ingredients 16

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
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
1 cup sweetened flaked coconut

Steps:

  • 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.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 42.2 mg, Fat 19.8 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 15.9 g, Sodium 171.3 mg, Sugar 35 g

COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING



Coconut Cupcakes with White Chocolate Frosting image

Provided by Kimberly Kennedy

Categories     Mixer     Chocolate     Dairy     Egg     Fruit     Dessert     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 cupcakes

Number Of Ingredients 18

Cupcakes
1/2 cup coconut cream (not cream of coconut) or milk
3 large egg whites
1/2 teaspoon pure vanilla extract
1 1/2 cups cake flour
2 teaspoons baking powder
6 tablespoons (3 ounces) unsalted butter, softened
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup desiccated or unsweetened coconut, finely ground in a food processor
1/2 cup sweetened dried coconut
White chocolate frosting
6 ounces white chocolate, finely chopped
1 3/4 cups powdered sugar
1/4 cup milk
4 ounces (8 tablespoons) butter
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

Steps:

  • To Make the Cake
  • 1. Preheat oven to 350°F. and set oven rack in the middle position. Lightly coat the surface of a twelve-cup cupcake pan with a nonstick spray and line each cup with a foil or paper liner.
  • 2. In a small bowl, whisk together the coconut cream, egg whites, and vanilla extract to combine. In another bowl, or over parchment paper, sift together the flour and baking powder.
  • 3. Beat the butter and salt together in an electric mixer fitted with a whisk until creamy and smooth and while continuing to beat add sugar in a steady stream. Beat on medium speed until light and fluffy, 2-3 minutes, stopping to scrape down the sides of the bowl as necessary.
  • 4. Add one-third of the dry ingredients along with one-third of the coconut cream mixture and beat on low speed until just combined. Add the remaining dry ingredients and coconut cream mixture in two alternating batches, beating between each addition to fully incorporate. Add the dried, ground coconut and sweetened dried coconut with the last addition of dry ingredients. Scrape down the bowl and give a final stir with a sturdy rubberspatula.
  • 5. Fill each cupcake cup about two-thirds full and knock the pan on the countertop once or twice to release air bubbles and even the surface of the batter. Place pan in oven. After 10-12 minutes, rotate the pan 180 degrees and continue to bake until cake springs back when lightly pressed in the center and a cake tester or wooden skewer emerges with crumbs clinging to it. Total baking time will be 20-22 minutes.
  • 6. Cool pan on a cooling rack for 5 minutes, then remove the cupcakes from the pan to the rack and let cool completely.
  • To make the frosting
  • 1. Melt white chocolate in a bowl set over a saucepan of water that is not quite simmering. Make sure the bottom of the bowl rests several inches above the surface of the water. Stir chocolate until smooth and let cool to room temperature on the countertop.
  • 2. Sift the powdered sugar into a medium-sized bowl. Using a whisk, stir in the milk until all of the sugar has dissolved and mixture is smooth. Add butter, vanilla extract, and salt and continue to beat until smooth and shiny. With a rubber spatula, stir in the cooled white chocolate.
  • 3. Place frosting in the refrigerator until cool enough to frost the cupcakes, about 30 minutes. (Frosting can be kept for a day in the refrigerator or at room temperature. Refrigerated frosting will need to soften at room temperature before spreading.)

COCONUT CUPCAKES WITH KEY LIME FROSTING



Coconut Cupcakes With Key Lime Frosting image

This one was a real winner with my children. Whenever I get out the icing bag, they go bonkers and yesterday was no different. I had to hold them back when they arrived home from school, so that I could get a couple of these cupcakes frosted the way I wanted for a quick photo shoot. Once I put down the icing bag, my younger son set to work on icing the rest of the batch. He did a great job and had a good time while my older son ate them. Cupcake fun was had by all. http://www.elanaspantry.com/coconut-cupcakes-key-lime-icing/

Provided by Elanas Pantry

Categories     Dessert

Time 30m

Yield 10 cupcakes, 4-6 serving(s)

Number Of Ingredients 7

3 eggs
1/2 cup coconut oil
1/2 cup agave nectar
1/2 cup coconut flour
1/2 teaspoon celtic sea salt
1/2 baking soda
1/2 cup shredded coconut

Steps:

  • In a small bowl blend eggs, coconut oil and agave nectar with a hand mixer.
  • Pulse in coconut flour, salt and baking soda.
  • Allow batter to sit and thicken just a bit.
  • Line a cupcake tin with unbleached baking cups.
  • Spoon ¼ cup cupcake batter into each cupcake liner.
  • Bake at 350° for 20-25 minutes.
  • Remove cupcakes from oven and allow to cool for 20 minutes.
  • Frost with Key Lime Icing and serve.

KEY LIME CUPCAKES WITH WHITE CHOCOLATE FROSTING



Key Lime Cupcakes With White Chocolate Frosting image

These are a very refreshing treat to have on a summer day! If you like key lime pie, you will love these!! They are nice for something different as far as cupcakes go:) It is important to have real Key Lime juice, instead of just regular lime juice!

Provided by LaurieL.

Categories     Dessert

Time 1h10m

Yield 18 cupcakes

Number Of Ingredients 19

3/4 cup unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla
1 teaspoon grated lime zest
1 3/4 tablespoons keylime juice
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 1/2 ounces white chocolate, chopped
1/2 cup unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 dash salt
1/4 teaspoon vanilla
1/2 tablespoon keylime juice
1/8 cup sour cream
grated lime zest, for garnish

Steps:

  • Preheat oven to 325 degrees.
  • In a mixing bowl, cream butter and sugar on high speed, until light and fluffy, about 5 minutes. On low speed, add eggs, one at a time, mixing well after each one. Add vanilla, lime zest, and juice and mix well.
  • In another bowl, sift together flour, baking powder and soda, and salt. In 5 parts total alternately add dry ingrediants and buttermilk to butter, beginning and ending with dry. Mix until just combined.
  • Line muffin tins with paper and fill each liner about 3/4 full.
  • Bake for 25 minutes until tops are slightly browned and a toothpick inserted comes out clean. Remove and cool in pan for 10 minutes. Transfer to a wire rack to cool completly.
  • In a small glass bowl, set over a pot of simmering water. Slowly melt white chocolate. Remove and let cool until slightly warm.
  • In a mixing bowl, beat butter until light and fluffy. On low speed, gradually add confectioners sugar until mixed.
  • Add salt, vanilla, lime juice, and sour cream and mix well.
  • Add melted white chocolate and mix just until incorporated.
  • Frost cupcakes and garnish with grated lime zest. Can refrigerate, but don't have to.

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