Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup coconut milk. 2 tbsp key lime juice. 1 tbsp key lime zest. 1/2 cup shredded coconut sweetened or unsweetened.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Mix in the dry ingredients in three parts, alternating with the coconut milk, beginning and ending with the dry ingredients. Be sure to scrape down the sides of the bowl as needed. Fold in the key lime juice, key lime zest, and shredded coconut until well combined. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are cool, you can frost them with your favorite frosting or enjoy them plain. These Key Lime Coconut Cupcakes are perfect for a tropical-inspired treat!
