Coconut Lime Cupcakes

Coconut Lime Cupcakes

As the weather warms up and the flowers start to bloom, there’s no better way to celebrate the arrival of spring than with a batch of delicious coconut lime cupcakes. These light and fluffy treats are bursting with tropical flavors, making them the perfect dessert for any springtime gathering. The combination of zesty lime and sweet coconut creates a refreshing and vibrant taste that will have your taste buds dancing with delight. So, grab your apron and get ready to bake up a batch of these irresistible cupcakes that are sure to brighten up any spring day.

Flavor Emulsions

In this recipe we use coconut bakery emulsion to increase the flavor in the cake. 

A flavor emulsion is a mixture of two or more liquids that are normally immiscible, such as oil and water, in which one liquid is dispersed in the other in the form of tiny droplets. This results in a stable, homogeneous mixture that is used to add flavor to baked goods. Bakeries use flavor emulsions because they provide a more consistent and intense flavor compared to using traditional extracts or oils. Additionally, flavor emulsions are able to withstand high temperatures during baking without losing their flavor, making them ideal for use in a variety of baked goods such as cakes, cookies, and pastries.

A Light and Airy Cupcake

To keep cupcakes light and airy, there are a few key tips to follow. First, make sure to properly measure your ingredients, especially the flour. Too much flour can result in a dense and heavy cupcake. Sifting the flour before adding it to the batter can also help create a lighter texture. Additionally, be careful not to overmix the batter, as this can cause the cupcakes to become tough. Finally, make sure to not overbake the cupcakes – they should be just baked through and spring back lightly when touched. 

Coconut Lime Cupcakes

Cupcakes:

1 1/3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt*
2 eggs
3/4 cup sugar*
1/2 cup oil*
5 drops lime essential oil (optional)
zest from 1 lime
4 T lime juice (about 2 limes)
1/2 tsp coconut emulsion
3/4 cup coconut milk (from a can)

Filling:

1/2 cup coconut cream pudding and pie filling mix
1 cup milk

Frosting:

8 oz cream cheese, softened
1/2 cup butter, softened
1 1/2 tsp coconut emulsion
1 1/2 cups powdered sugar

Garnishes:

toasted coconut
lime wedges

1. Prepare filling. Combine coconut cream pudding and pie filling mix and milk. Whisk together for 2 minutes. Place in fridge and let sit for 15 minutes.
2. Preheat oven to 375°. Line a cupcake pan with cupcake liners; set aside.
3. Combine the flour, baking powder, baking soda, and salt in a bowl.
4. In the bowl of a stand mixer, beat eggs and sugar. Add oil, lime essential oil (optional), lime zest, lime juice, coconut emulsion, and coconut milk.
5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
6. Fill each cupcake liner 2/3 full.
7. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
8. Make frosting by beating together the cream cheese and butter in a stand mixer. Add coconut emulsion and powdered sugar. Mix until just combined.
9. Using a cupcake corer, hollow out the center of each cupcake. Cut a small piece of the corner of a zip top bag. Spoon filling into bag and squeeze filling into each cupcake cavity.
10. With a piping bag fitted with your choice of decorating tips, pipe frosting on top of each cupcake. Alternately, you can spread the frosting onto each cupcake using a knife or spoon.
11. Place a lime wedge into each cupcake and sprinkle with toasted coconut.

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