Lime Coconut Cupcakes

Ingredients

CUPCAKES

• 6 Tablespoons butter, at room temperature
• 3/4 cup granulated sugar
• 1 egg
• 1 Tablespoon finely grated lime peel
• 1 teaspoon fresh lime juice
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• (Makes 12)

LIME FROSTING

• 1 1/2 cups butter, at room temperature
• 1 teaspoons key lime zest
• 2 1/2 cups confectioners’ sugar
• 1-3 Tablespoons milk (more or less)
• 1 1/2 Tablespoons key lime juice
• *Optional: Green food color gel

GARNISH

• 1 cup natural shredded coconut

Directions

CUPCAKES

1. Preheat oven to 350 degrees F.
2. Line a 12-cup muffin pan with paper baking cups.
3. Using a large mixing bowl, and electric mixer, beat the butter and sugar for 5 minutes on medium speed until the mixture is light and fluffy.
4. Bet the egg in.
5. Stir the grated lime peel into the lime juice and beat in.
6. In another bowl, stir the flour, baking powder, baking soda and salt together.
7. Beat the flour mixture and sour cream into the butter mixture in increments, alternating the flour and sour cream. Mix until well combined.
8. Spoon the batter filling each cup two thirds full.
9. Place into the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
10. Remove from the oven and place onto a cooling rack. Cool for 10 minutes, then remove the muffins from the tin onto the cooling rack and let cool completely before frosting.

LIME FROSTING

1. Put the butter in a mixing bowl. Mix on high speed until light and fluffy.
2. Add in confectioners' sugar and key lime zest, mix slowly until incorporated, then mix on high speed for at least 6 minutes or longer.
3. Add key lime juice and a little bit of green food color gel if desired, mix in.

Assembly

1. Pipe frosting onto each cupcake and sprinkle with coconut.