Coconut Lime Cupcakes with Lime Curd Filling and Coconut Lime Cream Cheese Frosting

Ever since it was decided that the next cupcakes to be featured on High Altitude Cupcakes (and for a very special birthday, Happy Birthday Evie!!!) were to be Coconut Lime Cupcakes, I can't get the saying "Put the Lime in the Coke-you-nut" out of my head. Today when I was baking these gems, I heard it over and over and over. And over and over... Maybe now that I've written it down, it will end. Or, maybe not.

One of my very favorite cupcakes, aside from the Carrot Cupcakes from last post, are the Lemon Drop Cupcakes with Lemon Curd Filling. The curd brought the cupcakes to a whole new level. My thought is that Lime Curd will do the same for these cupcakes. And boy, it does not disappoint! I highly recommend that you do not skip the Lime curd to complete the "Lime in the Coco-nut" cupcakes. Last time, I promise.

I decided to modify the Crème Brûlée Cupcakes for the base cupcakes because it is dense yet moist enough to complement a tart filling. The Coconut Lime Cream Cheese Frosting is also a nice complement. Overall, just yum!

Coconut Lime Cupcakes
adapted from Crème Brûlée Cupcakes

preheat oven to 350 degrees

3/4 cup butter, softened
1/2 cup dark brown sugar

1 cup caster sugar

3 eggs

12.5 ounces flour

2 tsp baking powder

1/2 tsp salt

1 1/2 tbsp lime zest
1 tsp coconut extract

1 cup coconut milk
2/3 cup unsweetened shredded coconut

1. In a large bowl combine flour, baking powder, and salt.
2. Cream butter, zest and sugar with mixer on medium-high speed until light and fluffy.
3. Add eggs one at a time, mixing well between additions.
4. Add extract.
5. Using a wooden spoon, mix in flour and milk alternating between starting and ending with milk.
6. Stir in coconut.

Fill liners to 3/4 full. Bake for about 17 minutes or until a tester comes out clean. Makes 24 cupcakes.

Lime Curd

1/2 cup butter, softened to room temperature
1 cup sugar
2 eggs, beaten
3/4 cup fresh lime juice
1 1/2 tbsp lime zest

1. Over a double broiler combine butter, sugar, zest, and lime juice.
2. When butter melts and mixture is hot, add a heaping spoonful of hot liquid to the egg mixture slowly to incorporate.
3. Stirring constantly add the egg mixture very slowly to the pot.
4. Continue to cook until mixture becomes thick and can cover the back of a spoon.
5. Strain curd (if desired) into a glass bowl, cover top with plastic wrap and refrigerate.

Cool completely. Core cupcakes and fill with desired amount of lime curd.

Coconut Lime Cream Cheese Frosting

1 1/2 packages (12 ounces) cream cheese, slightly softened 

1/2 cup unsalted butter
1 tsp vanilla bean paste
1 tsp coconut extract or to taste

1/2 tsp lime oil or to taste
3-4 cups powdered sugar
salt to taste

1. In the bowl of a stand mixer fitted with the whisk attachment, cream cheese and softened butter.
2. Add vanilla, extract, oil and salt. Mix well.
3. Add as much powdered sugar to get desired consistency. Mix well.

Place in piping bag and chill until ready to frost cupcakes. Make sure the cupcakes are completely cool before using or it will melt.