Coconut & Lime Cupcakes

I HEART cupcakes. Cupcakes are the perfect treat. Specifically, yummy, gluten & dairy-free cupcakes… these are true delights.

For the past few weeks, I’ve been working on a new recipe. A classic combination of coconut & lime, and it’s wonderful. I don’t know why I didn’t think of it sooner! After much tweaking, I finally feel this little devil is blog-worthy. The fresh lime brings zest and flavor, and the shredded coconut adds great texture; together they make a bright and delicious dessert. Happy baking!

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INGREDIENTS


Start to Finish: 55 minutes (not including cooling time)

Makes: 12 cupcakes

Cupcakes

• 2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour

• 1 cup shredded coconut

• ¾ cup organic fructose sugar (or 1 cup organic cane sugar)

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp xanthan gum

• ½ tsp salt

• 1 cup sweetened soy milk, room temp

• 3 large eggs, room temp

• ⅓ cup applesauce, room temp

• ⅓ cup virgin coconut oil, melted

• juice and zest of 1 lime

Vegan Lime Buttercream Frosting

• ⅓ cup soy butter, room temp

• 2 ¼ cups powdered sugar

• 3 tbsp freshly squeezed lime juice

• zest of one lime

note: If the frosting seems too thick, add a little more lime juice (1 tsp at a time) until it becomes spreadable. If it’s not thick enough, add in more powdered sugar (1 tbsp at a time) until it’s stiff but still spreadable.

INSTRUCTIONS


Coconut & Lime Cupcakes
Start to Finish: 45 minutes

1. Preheat oven to 350º F. Line muffin tins with paper liners.

2. In a large bowl, whisk together the dry ingredients: flour, shredded coconut, sugar, baking powder, baking soda, xanthan gum and salt.

3. In a separate bowl, mix together soy milk, eggs, applesauce, coconut oil, lime juice and zest. Pour mixture into the dry ingredients and whisk together well, until batter is smooth.

4. Divide the mixture evenly between the 12 muffin liners. Bake in the center of a preheated oven, until dome shaped and a toothpick inserted in the center comes out clean. About 20 minutes, depending upon your oven.

5. Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

6. Once completely cooled, frost the cupcakes and cover in an airtight container. They are best eaten the first day, but if you are making them ahead of time, they can also be wrapped individually and frozen (prior to frosting).

Vegan Lime Buttercream Frosting
Start to Finish: 10 minutes

1. Place soy butter into a large mixing bowl and beat until it is fluffy (using a hand or stand mixer).

2. With mixer running slowly, add in 2 cups of powdered sugar, ½ cup at a time, and beat until crumbly. Scraping down the sides of the mixer as often as necessary.

3. Beat in lime juice and lime zest. Add in remaining powdered sugar, beating slowly, until fully incorporated. Use immediately.