I need to make Key Lime cake. I can't reveal why yet, but it is for someone and I needed to try out/work on some recipes to find out one that works the best so that when the day comes for me to actually make the cake, I will have the best recipe. When I was making these cupcakes, I halved the recipes so I wouldn't have key limes cupcakes overflowing my house. I had my family and co-workers at the Bivouac taste test the two different cupcakes - and I think the one's with the 'sword on top' (referencing the picture would be key right now) won. This cupcake (recipe #1) has a stronger key lime flavor and has a lot more zing to it. The second cupcake recipe has a stronger coconut flavor with a side note of key lime. I reommend you make them both and choose. But, if you did try both cupcakes at work today, please let me know which one you liked more!
Key Lime Cupcakes #1 (the one with the lime/sword)
- 2 ½ cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 1/2 tsp. baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 cup fresh or bottled key lime juice
- 3/4 cup sour cream
- 2 tablespoons fresh lime zest
- Key Lime Cream Cheese Glaze:
- 8 oz cream cheese softened
- 8 tablespoons butter
- pinch of kosher salt
- 3 ¼ cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- 1 cup shredded sweetened coconut, toasted
- Preheat oven to 350 degrees F. Place liners in muffin tin.
- Sift flour, sugar, baking powder, baking soda and salt together into mixing bowl. Add eggs, oil and lime juice mix on medium speed of an electric mixer until creamy. Add sour cream and zest; mix until smooth. Pour cake batter evenly into muffin tins. Bake for 22 minutes, or until a toothpick comes out clean.
- Cool in pans for 5 minutes and then turn cakes out onto cooling racks. Cool for 1 hour.
- Drizzle frosting over cakes. Spread toasted coconut over top and down sides. I added a garnish of a lime and sword to differentiate between the two different cupcakes - but I like how it looked so I think I will do it again in the future.
- In a mixer cream together cream cheese and butter. Add sugar and vanilla, then beat in the lime juice – beating and scraping sides of bowl all the while.
- Toasted Coconut: Spread on baking sheet and bake in a pre-heated 375 for about 5-10 minutes. Stir often. Let cool. I like to cook mine until some of the coconut is lightly browned.
Key Lime Coconut Cupcakes #2 (with only toasted coconut on top)
Adapted from Gourmet, March 2009
- 1 cup sweetened flaked coconut
- 1 stick unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon grated Key lime zest
- 2 large eggs
- 1 3/4 cups self-rising flour*
- 3/4 cup whole milk
- 1/4 cup fresh Key lime juice, divided
- Preheat oven to 350°F with rack in middle. Generously butter an 8- by 8-inch square or 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
- Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
- Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs one at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
- Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 22 minutes.
- Use the same frosting as used in the Cupcake #1 recipe.
* Make your own: For every cup of flour, add a 1/2 teaspoon of salt and 1 teaspoon of baking powder, whisk together very well and sift the mixture. Measure your self-rising flour from there