Coconut Lime Cupcakes

I was craving something sweet after watching “Bake with Anna Olson” on Food Network.  Her recipe for Key Lime Cheesecake made me think of Coconut Lime Cupcakes.

I started by making the lime curd to allow time to chill. I didn’t have key limes on hand, but I had plenty of regular limes. I used Anna’s vanilla cupcake recipe, and added 2 tbsp lime zest plus ½ cup shredded coconut flakes. I frosted the cupcakes with my standard Italian Meringue buttercream. If you’re pressed for time, you can just top the cupcakes with fresh whipped cream.

I would not attempt this recipe on a weekday! I felt like I was in the kitchen for half the day, but it was well worth it, and dare I say, H had 3 cupcakes in one sitting!

Lime Curd

Recipe inspired by


  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 1 tablespoon finely grated lime zest
  • 1/2 cup fresh lime juice
  • 1/2 cup unsalted butter, cut into pieces
  • 1/4 cup sour cream
  1. Whisk the whole eggs, egg yolks, sugar, lime zest and juice in a metal bowl
  2. Whisk in the butter and sour cream and place the bowl over a pot of gently simmering water, whisking often, until the lime curd has thickened, about 10 minutes
  3. Strain the curd and allow to cool before refrigerating until set (several hours)

Vanilla Cupcakes

Makes 24 cupcakes
Recipe from


  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar (I used 1-1/4 cups)
  • 5 large eggs, at room temperature
  • 2 1/2 cups cake and pastry flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup whole milk, at room temperature
  • 1 tablespoon vanilla extract (I used 1 tsp)
  • 2 – 3 tbsp lime zest (reserve 1 tbsp for decorating)
  • ½ cup coconut flakes
  1. Preheat the oven to 350°F
  2. Line 2 muffin tins with large cupcake liners
  3. Beat the butter and sugar until well combined
  4. Add the eggs one at a time, beating well after each addition.
  5. In a separate bowl, sift the flour, baking powder and salt
  6. Stir the milk and vanilla together
  7. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition
  8. Gently add coconut flakes and lime zest, do not overmix
  9. Spoon the batter (using an ice cream scoop is best) into the cupcake liners so they are two thirds full
  10. Bake for about 16 – 18 minutes, until a tester inserted in the centre comes out clean. Rotate the pans back to front, top to bottom, half way through the baking time
  11. Cool the cupcakes on a rack

Italian Meringue buttercream recipe

To Assemble:

  • Using an apple corer, make a hole in the center of each cupcake, do not go all the way to the bottom
  • Spoon chilled lime curd into the center of each cupcake
  • Top each cupcake with buttercream, and sprinkle with remaining lime zest

Kitchen note: 

  • Extra lime curd can be stored in a tight fitting container in the fridge for 1 week

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