Ingredients
36
36 servings
- •2 cups white sugar
- •1 cup butter
- •4 eggs
- •1 tablespoon coconut extract
- •1 tablespoon vanilla extract
- •3 cups all-purpose flour
- •1 tablespoon baking powder
- •½ teaspoon baking powder
- •¼ teaspoon ground nutmeg
- •1 cup buttermilk
- •½ cup fresh lime juice
- •2 cups sweetened shredded coconut
- •2 tablespoons freshly grated lime zest
Instructions
- 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.
Nutritional Facts
Per 36 servings
- Calories: 159
- Carbohydrate: 22g
- Fat: 7g
- Fiber: 1g
- Protein: 2g
- Sugar: 13g
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