Lime-Coconut Cupcakes

16 ingredients
8 steps

Ingredients

  • 3/4 cup sifted coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 6 large eggs
  • 3/4 cup light agave nectar
  • 1/2 cup coconut oil
  • 3 tablespoons whole milk or almond milk
  • 1 tablespoons pure vanilla extract
  • 1/2 cup butter, softened
  • 2 cups confectioners sugar
  • 1 teaspoon whole milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely grated lime zest
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • Unsweetened shredded coconut, for garnish

Directions

  1. 1
    Make the Cupcakes Preheat the oven to 350 degrees .
  2. 2
    In a large bowl, whisk together the coconut flour, baking powder, and salt until blended.
  3. 3
    Whisk in the eggs, agave nectar, oil, milk and vanilla until completely blended and smooth.
  4. 4
    Make the Cupcakes Divide the batter equally between lined muffin cups and bake for 20 minutes, or until golden and a toothpick inserted in the center comes out clean.
  5. 5
    Transfer the baking tin to a wire rack and let the cupcakes cool for 10 minutes.
  6. 6
    Carefully remove the cupcakes from the tin and place on the wire rack to cool completely.
  7. 7
    Meanwhile, Make the Frosting In a large mixing bowl or stand mixer, beat together the butter, confectioners sugar, milk, lime juice, one teaspoon of zest, vanilla and salt until smooth and fluffy, about 3 minutes.
  8. 8
    Frost the cupcakes, garnish with the remaining lime zest and shredded coconut, and serve or store in an airtight container for up to two days.

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