This is a combination/variation on my coconut and lemon cake recipes. It goes great with mango-lime filling and coconut cream cheese frosting.
Provided by Laroo
Categories Desserts Cakes Cupcake Recipes
Time 45m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
- Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.
- Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.
- Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 22.1 g, Cholesterol 34.5 mg, Fat 7 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 4.6 g, Sodium 110.7 mg, Sugar 13.1 g
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