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Dairy Free Coconut Lime Cupcakes
These Dairy-Free Coconut Lime Cupcakes are the perfect summer cupcake recipe with a delicious citrus flavour! Made with no dairy and real coconut!
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Servings: 18 cupcakes
Calories: 457kcal
Ingredients
For the cupcakes:
- 2 large eggs, separated
- 1 1/2 cup sugar, divided
- 1/3 cup vegetable oil
- 1 1/4 cups low fat coconut milk beverage
- 2 cups unsweetened flaked coconut
- 2 1/4 cups all purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- zest of two limes
For the coconut buttercream:
- 1 1/2 cups vegan butter
- zest of 1 lime
- a few drops of coconut flavouring
- 4-5 cups powdered sugar
- a splash of coconut milk, if needed
- lime slices and lime zest, coconut flakes for garnish
Instructions
For the cupcakes:
- Preheat your oven to 350 and prepare 18 muffin cups with paper liners.
- Divide the eggs by separating the eggs from the yolks, placing the yolks in one large bowl and the whites in another.
- Add 1 cup of sugar to the yolks and 1/2 cup sugar to the whites.
- Whip the egg whites and 1/2 cup sugar until light and fluffy (almost hard peaks), and set aside.
- To the bowl with the yolks and sugar, add the vegetable oil, coconut milk, and flaked coconut. Whisk these together until smooth and combined.
- Add the all purpose flour, cornstarch, baking powder, salt and lime zest, and fold the ingredients together using a rubber spatula or wooden spoon until a batter forms.
- Add the whipped egg whites to the batter, folding them in very gently using a wire whisk or rubber spatula.
- Divide the batter evenly among the 18 muffin cups and bake for 20-22 minutes at 350 degrees Fahrenheit.
For the frosting:
- Whip the butter on high speed until light and fluffy.
- Add the lime zest, coconut flavouring, and powdered sugar 1 cup at a time until a soft buttercream frosting forms.
- Add a splash of coconut milk, if needed, to create the perfect texture for piping.
- Pipe the frosting on top of the cupcakes after they have cooled completely and garnish with a slice of lime and some lime zest, as well as some extra flaked coconut if desired.
Notes
Store the cupcakes in an airtight container for up to 2 days.
Nutrition
Serving: 1serving | Calories: 457kcal | Carbohydrates: 59g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 23mg | Sodium: 212mg | Potassium: 149mg | Fiber: 2g | Sugar: 43g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Demeter says
I’m not waiting until summer to enjoy these. I need this goodness right now!
Erin Dee says
These are a must make! They look so delicious! I love the flavors going on!
Lora says
Such pretty cupcakes and so perfect for my dairy-free family member!! The piping is so pretty!!
Beth Pierce says
I usually make key lime pie for Easter since it’s my husband’s favorite, but I think I’ll switch it up this year and try these, instead!
Jessica | The Novice Chef says
These look incredible! Love that this is dairy free!
Katerina @ diethood .com says
I need to make these ASAP!! They sound SO GOOD!!
Erin | Dinners,Dishes and Dessert says
These sound delicious! Dangerously good… I’m loving the looks of these!