Key Lime Cupcakes with Coconut Buttercream Frosting & Toasted Coconut

Preheat oven to 350°F and line cupcake tin(s) with liners.

When preheated, spread the coconut flakes on a baking sheet and bake for 5-7 minutes or until lightly browned. Stir/toss a couple of times. Remove from oven and let cool.

In a large bowl, beat 2 sticks of the butter until smooth.

Add sugar and lime zest; beat well.

Beat in eggs one at a time.

Add lime juice and 1 tsp. vanilla extract and beat until combined.

In another bowl combine flour, baking soda and 1/4 tsp. salt; sift.

Alternate adding all dry ingredients and buttermilk to butter/sugar mixture. (Be careful not to over mix – you don’t want it gooey.)

Fill cupcake liners 2/3 full.

Bake for 18-20 minutes or until wooden pick comes out clean.

For frosting:

In a large bowl beat remaining butter, 1 stick, until smooth.

Add all other ingredients (powdered sugar, 1/2 tsp. salt, cream of coconut, 1 tsp. vanilla extract) and mix until smooth. (Add more cream of coconut as needed for smoother frosting.)

Ice cupcakes and don’t forget the toasted coconut flakes for that final touch.

Pour a tall glass of cold milk and enjoy!