Ingredients

• All-purpose flour - 1 and ½ cups
• Baking powder - 1 and ½ teaspoons
• Salt - ¼ teaspoon
• Unsalted butter, softened - ½ cup
• Granulated sugar - 1 cup
• Eggs - 2 large
• Coconut milk - ¾ cup
• Lime zest - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Shredded coconut - ½ cup
• Lime juice - 2 tablespoons
• Powdered sugar - 1 cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a cupcake pan with liners.

2. 2.

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

3. 3.

   In a separate bowl, beat the butter and granulated sugar until light and fluffy.

4. 4.

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

5. 5.

   Mix in the lime zest, lime juice, and vanilla extract.

6. 6.

   Gradually add the flour mixture to the wet ingredients, alternating with coconut milk, starting and ending with the flour.

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 into the center comes out clean.

10. 10.

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

11. 11.

    For the frosting, mix powdered sugar with a little lime juice until you reach a smooth, spreadable consistency.

12. 12.

    Frost the cooled cupcakes and garnish with additional lime zest or shredded coconut if desired.

Nutritional Facts