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Easy Shortcut Coconut Lime Cupcakes

March 28, 2017
Easy Shortcut Coconut Lime Cupcakes

These easy shortcut coconut lime cupcakes taste like vacation. As I write this post, I am 24 hours away from my own vacation and by the time this post goes live, I will already be “Somewhere on a beach, sipping something strong…” and if you got that reference, a big high five to you for knowing your country music.

Easy Shortcut Coconut Lime Cupcakes

I like to think of this cupcake as a combination of my two favorite cocktails: a refreshing lime mojito and a sweet and creamy, coconut-ty pinå colada– both very reminiscent of a warm, tropical, beach vacation (like the one I’ll be on T-24 hours). And for all my lovely friends out there who don’t drink, don’t worry, this is 100% non-alcoholic! But with all of the amazing flavor we have going on in this cupcake, you won’t even miss the alcohol.

The base of this cupcake is bursting with lime flavor and it is one of the moistest (is that a word??) cupcakes that I make. So what’s the SHORTCUT you ask? Some of you advent bakers may frown upon this but it actually starts with a box cake mix. That’s the big shortcut– don’t dismiss it until you’ve tried it! You simply toss all your ingredients together, mix, and you’re done. It literally takes about 5 minutes from box to oven and it’s perfect for all you beginning bakers (I’m talking to you, Mary!). And because of the other yummy things that we add into it, it doesn’t taste anything like a box cake so no one will even know your big secret.  The result is an incredibly soft and refreshing cupcake that pairs really well with the coconut cream cheese frosting.

I highly recommend topping it with the toasted coconut and lime zest because it takes the cupcake to the next level. (But it is an optional step if you just can’t wait to sink your teeth into it.) As always, cupcakes are very freezer friendly so if you can’t quite finish the whole batch by yourself, freeze them until frosting is firm and then wrap with plastic wrap to seal in the freshness before returning them to the freezer. The next time the rain’s got you down and you need a little taste of vacation, unwrap and allow to defrost to room temp (approximately 2 hours), put on a sundress, hat, glasses, turn on some island music and let your imagination take you to a sandy beach where the palm trees sway…

Easy Shortcut Coconut Lime Cupcakes

Ingredients for Easy Shortcut Coconut Lime Cupcakes:

For the cupcakes:
1 box Lemon Cake Mix
1 (3oz.) box dry lime jello/pudding
1 1/4 cup vegetable oil
3/4 cup orange juice/soda
4 eggs
2 tablespoons lime juice

Easy Shortcut Coconut Lime Cupcakes
For the frosting:

1 1/2 packs cream cheese (12oz. total), room temp
1 4oz. stick unsalted butter, room temp
3 cups powdered sugar
2 1/2 teaspoons coconut extract
1 1/4 cup sweetened coconut flakes
For the topping:
1/3 cup sweetened coconut flakes, toasted
1 tablespoon fresh lime zest

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Directions for Easy Shortcut Coconut Lime Cupcakes:

Preheat oven to 350 degrees.
In the bowl of a stand mixer (or large bowl if using hand mixer), combine all cupcake ingredients.

Easy Shortcut Coconut Lime Cupcakes
Mix on low speed until mixture is smooth, about 2 minutes.
Stop mixer, scrape down sides of bowl and mix again additional minute on medium speed to ensure no flour lumps/streaks remain. Batter will be somewhat thin, not like cake batter.
Line cupcake pan with cupcake liners and fill cupcake liners halfway with cupcake batter. They will rise a lot in the oven so don’t overfill or you will have a big mess!

Easy Shortcut Coconut Lime Cupcakes
Bake in preheated oven for 17-18 minutes until toothpick inserted comes out dry.
Allow cupcakes to cool completely before frosting with coconut frosting (below).

 

For the frosting:

With a stand mixer, or hand mixer, beat cream cheese with butter on high speed for 2 minutes.
Scrape down bowl and add in 3 cups powdered sugar.

Easy Shortcut Coconut Lime Cupcakes

Mix on low speed until sugar is incorporated and turn speed up to high. Beat an additional minute on high speed to make sure all sugar clumps are broken down.
Stop mixer and scrape down bowl. Add in coconut extract and coconut flakes and beat for one more minute.

Easy Shortcut Coconut Lime Cupcakes

Pipe frosting on cooled cupcakes and top off with fresh lime zest and toasted coconut.

Easy Shortcut Coconut Lime Cupcakes
***For the toasted coconut:

Line a baking sheet with parchment paper and spread 1/3 cup sweetened coconut flakes. Bake in 350 degree oven for approximately 3-5 minutes until coconut turns golden, tossing it halfway through the baking time for even browning. Keep a close eye on it because it can burn pretty quickly!

Easy Shortcut Coconut Lime Cupcakes

Easy Shortcut Coconut Lime Cupcakes

If you love cupcakes, make sure you try these classic favorites as well: Red Velvet, Salted Caramel, and  Triple Chocolate. Yummy!!

 

XOXO,

Irina

**Tag  your photos with #sweetsomethingsblog if you make any of our recipes! We’d love to see your food and can’t wait to comment!

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Easy Shortcut Coconut Lime Cupcakes

Easy Shortcut Coconut Lime Cupcakes

Ingredients

    For the cupcakes:
  • 1 box Lemon Cake Mix
  • 1 (3oz.) box dry lime jello/pudding
  • 1 1/4 cup vegetable oil
  • 3/4 cup orange juice/soda
  • 4 eggs
  • 2 tablespoons lime juice
    For the frosting:
  • 1 1/2 packs cream cheese (12oz. total), room temp
  • 1 4oz. stick unsalted butter, room temp
  • 3 cups powdered sugar
  • 2 1/2 teaspoons coconut extract
  • 1 1/4 cup sweetened coconut flakes
    For the topping:
  • 1/3 cup sweetened coconut flakes, toasted
  • 1 tablespoon fresh lime zest

Instructions

  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer (or large bowl if using hand mixer), combine all cupcake ingredients.
  3. Mix on low speed until mixture is smooth, about 2 minutes.
  4. Stop mixer, scrape down sides of bowl and mix again additional minute on medium speed to ensure no flour lumps/streaks remain. Batter will be somewhat thin, not like cake batter.
  5. Line cupcake pan with cupcake liners and fill cupcake liners halfway with cupcake batter. They will rise a lot in the oven so don't overfill or you will have a big mess!
  6. Bake in preheated oven for 17-18 minutes until toothpick inserted comes out dry.
  7. Allow cupcakes to cool completely before frosting with coconut frosting (below).
    For the frosting:
  1. With a stand mixer, or hand mixer, beat cream cheese with butter on high speed for 2 minutes.
  2. Scrape down bowl and add in 3 cups powdered sugar. Mix on low speed until sugar is incorporated and turn speed up to high. Beat an additional minute on high speed to make sure all sugar clumps are broken down.
  3. Stop mixer and scrape down bowl. Add in coconut extract and coconut flakes and beat for one more minute. Pipe frosting on cooled cupcakes and top off with fresh lime zest and toasted coconut.
  4. ***For the toasted coconut: Line a baking sheet with parchment paper and spread 1/3 cup sweetened coconut flakes. Bake in 350 degree oven for approximately 3-5 minutes until coconut turns golden, tossing it halfway through the baking time for even browning. Keep a close eye on it because it can burn pretty quickly!
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