During my travels through Southeast Asia, I was captivated by the vibrant flavors and colors of the local desserts. The warm sun, the gentle breeze, and the intoxicating scent of tropical fruits filled the air, inspiring me to create a cupcake that embodies that experience. These Coconut-Lime Cupcakes topped with a luscious Mango Cream Frosting are a sweet homage to those sun-soaked days, bursting with flavor and sure to transport you to a beachside paradise with every bite.
Ingredients
For the Coconut-Lime Cupcakes:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup shredded unsweetened coconut
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– Zest of 1 lime
– ½ cup coconut milk
– 2 tbsp fresh lime juice
For the Mango Cream Frosting:
– 1 cup heavy cream
– ½ cup powdered sugar
– 1 ripe mango, pureed
– 1 tsp vanilla extract
– 1 tbsp lime juice
Instructions
To make the Coconut-Lime Cupcakes:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lime zest, combining all the ingredients evenly.
In a separate bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and lime juice. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this will affect the texture of your cupcakes.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
To prepare the Mango Cream Frosting:
In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar while continuing to whip.
Gently fold in the mango puree, vanilla extract, and lime juice until well combined. Be careful not to deflate the whipped cream.
Once the cupcakes are completely cooled, generously pipe or spread the Mango Cream Frosting on top of each cupcake.
For a finishing touch, garnish with a sprinkle of shredded coconut and a slice of fresh mango on top.
Serve these delightful Coconut-Lime Cupcakes at your next gathering or enjoy them as a sweet escape on a quiet afternoon. Each bite is a celebration of tropical flavors that will leave you dreaming of distant shores. Enjoy!