Ingredients

• All-purpose flour - 1 ¾ cups
• Granulated sugar - 1 cup
• Baking powder - 1 ½ teaspoons
• Salt - ½ teaspoon
• Unsalted butter, softened - ½ cup
• Eggs - 2 large
• Coconut milk - ¾ cup
• Vanilla extract - 1 teaspoon
• Lime zest - 1 tablespoon
• Sweetened shredded coconut - ½ cup
• Lime juice - 2 tablespoons
• Powdered sugar - 1 cup
• Cream cheese, softened - 4 ounces

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.

2. 2.

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

3. 3.

   In a large bowl, cream together butter and sugar until light and fluffy.

4. 4.

   Add eggs one at a time, beating well after each addition.

5. 5.

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

6. 6.

   Gradually add the dry ingredients to the wet mixture, mixing until just combined.

7. 7.

   Fold in the shredded coconut.

8. 8.

   Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

9. 9.

   Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

10. 10.

    Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

11. 11.

    For the frosting, beat together cream cheese, lime juice, and powdered sugar until smooth and creamy.

12. 12.

    Frost the cooled cupcakes and garnish with extra lime zest if desired.

Nutritional Facts