Ingredients
For the Coconut Cupcake:
- 1 cup sugar
- 4 eggs
- 1 cup coconut oil - room temp
- 1 ¼ cup full fat coconut milk - I use Aroy-D brand
- 2 cups Gluten Free Flour Blend with xanthan gum - I use Bob's Red Mill 1 to 1 Baking Flour
- ½ cup finely shredded coconut - unsweetened
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
For the Lime Frosting:
- 3 7-8oz containers dairy free cream cheese - I use Violife brand
- 1 ½ cups powdered sugar
- 2 limes, juice & zest
Instructions
For the Coconut Cupcakes:
- Preheat oven to 350 degrees. Place liners in cupcake tin(s).
- In a small bowl, combine flour, unsweetened shredded coconut, salt and baking powder. Set aside.
- Using a hand or stand mixer, cream sugar and eggs. Add coconut oil, then coconut milk.
- On a slow speed, gradually add flour mixture until fully combined. The batter will be very loose, especially if your coconut oil was runny at room temp. That is okay though!
- Fill each cupcake liner with approximately ¼ cup of batter. Bake for 15-20 minutes until lightly browned and set. Remove from the oven and let cool.
For the Lime Frosting:
- In a medium bowl blend cream cheese with lime juice with a hand mixer. Gradually adding the powdered sugar on a low speed to prevent it from flying all over.
- Once the powdered sugar is incorporated, turn the speed up and whip until light and creamy. Add the lime zest in and mix just long enough to combine it evenly, but don’t over mix.
- Pipe frosting onto the cooled cupcakes and enjoy!