Ingredients

The following ingredients have 24 Servings
  • 1 1/4 cup all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 tablespoons coconut oil, softened but not melted
  • 1 1/3 cups sugar
  • 1 cup unsweetened coconut
  • zest 2 limes
  • 1 cup sour cream
  • 1/2 cup coconut milk
  • 4 large egg whites, room temperature
  • seeds scraped from one vanilla bean
  • 1 tablespoon lime juice or 4 - 6 drops 100% Pure Lime Essential Oil
  • 6 ounces cream cheese, at room temperature
  • 8 tablespoons softened coconut oil
  • 2 1/2 - 4 cups powdered sugar
  • 1 tablespoon coconut milk
  • 1 tablespoon lime juice or 4 - 6 drops 100% Pure Lime Essential Oil

Instruction

  • Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.
  • In a large bowl combine both flours, baking powder, baking soda, and salt. Whisk to combine.
  • In a medium bowl whisk together the coconut milk, sour cream, and egg whites. Set aside.
  • Add the sugar, coconut, and lime zest to a small food processor and blend until the coconut is finely chopped and the sugar is fragrant.
  • Fit a stand mixer with a paddle attachment, or use a hand mixer (I got a better dome with the hand mixer). Add the coconut oil, sugar mixture, and lime juice to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.
  • Add one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.
  • Use a large scoop (about 3 tablespoons), evenly divide the batter between 20-24 lined muffin tins filling each about 2/3 of the way full.
  • Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and coconut oil.
  • Beat until fluffy. Turn the mixer to low speed and slowly add the powdered sugar 1 cup at a time while continuing to beat. Add as much powdered sugar as you would like until your desired frosting consistency is reached.
  • Once well blended, add in the lime juice and coconut milk. Mix on low speed until well combined and moist. If desired, an additional 1 to 2 tablespoons of coconut milk until your desired consistency is reached. Beat at high speed until frosting is smooth and fluffy.
  • Frost the cooled cupcakes and sprinkle with shredded coconut (toasted or untoasted) if desired.