Coconut, Lime & Ginger Cupcakes with Lime Buttercream Frosting
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12
Calories: 253 kcal
Ingredients
Cupcakes
- 1-1/3 cups organic all-purpose flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground ginger
- 1/2 tsp. sea salt
- 3/4 cup organic pure cane sugar
- 1 tsp. lime zest
- 6 Tbsp. vegan butter softened at room temperature
- 1/2 cup + 1 Tbsp. almond milk
- 1 Tbsp. apple cider vinegar
- 1-½ tsp. coconut extract
- 1 tsp. lime juice
Lime buttercream frosting
- 3-4 cups organic powdered sugar
- 1/4 cup vegan butter softened at room temperature
- Pinch sea salt
- 1 tsp. lime juice
- 2-3 Tbsp. almond milk
Toppings
- Organic shredded coconut flakes optional
- Lime zest optional
Instructions
-
Preheat oven to 400 degrees F. Line or spray cupcake pan.
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In measuring cup, mix together almond milk and apple cider vinegar. Let sit 10 minutes.
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In large bowl, whisk together flour, baking soda, baking powder, ginger, lime zest and sea salt. Set aside.
-
Using hand mixer, beat together softened vegan butter and sugar until well combined and fluffy.
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Add milk-vinegar mixture, coconut extract and lime juice; continue beating until well combined.
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Mix in dry ingredients until everything is well combined and smooth with no visible lumps, about 1 to 2 minutes, being careful to not overmix.
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Fill each cupcake well 3/4 full with batter. Bake 5 minutes. Reduce temperature to 350 degrees F; continue baking 14 to 17 minutes or until a toothpick inserted into the center comes out clean.
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Turn oven off and keep cupcakes inside with the oven door slightly open for about 2 minutes. Remove cupcakes from oven. Let cool completely before frosting.
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To make frosting, beat together powdered sugar and vegan butter until it looks ‘peas-like.’ Beat in salt, lime juice and milk until creamy and fluffy. If buttercream is too thin, add additional powdered sugar 1 tablespoon at a time; if too thick, add additional milk 1 tablespoon at a time.
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Transfer buttercream to piping bag. Pipe onto cooled cupcakes. Sprinkle with shredded coconut flakes and lime zest, if desired.
Recipe Notes
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Nutrition Facts
Coconut, Lime & Ginger Cupcakes with Lime Buttercream Frosting
Amount Per Serving
Calories 253
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Trans Fat 1g
Sodium 233mg10%
Potassium 35mg1%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 42g47%
Protein 1g2%
Vitamin A 463IU9%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.