My sister and I made these cupcakes after I went to visit her in April. These a little reminiscent of carrot cake without the carrots. The frosting is super fresh and balances out the cupcakes well. Top with some lime zest if serving that day!
Ingredients:
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup sweetened coconut flakes
8 ounce can crushed pineapple, undrained
1/4 cup coconut oil
1 teaspoon vanilla
3 eggs
3/4 cups milk
Frosting:
8 ounces cream cheese, softened
4 cups powdered sugar
2 limes - zested and juiced
1 tablespoon fresh ginger root, peeled and finely grated
Preparation:
1. Preheat oven to 350 degrees. Prepare muffin pan with muffin cups or spray well with pan spray.
2. In small bowl, sift together flour, baking powder, salt, and sugar. Sifting the flour will make the cupcakes have a smoother texture. Mix in coconut flakes.
3. In the bowl of a stand mixer, combine pineapple, coconut oil, vanilla, and eggs. Mix until blended well.
4. Add in dry ingredients to the wet. Mix until a thick batter forms.
5. Slowly add in milk. The batter should be thick.
6. Fill baking cups 2/3 full with batter. Bake in the preheated oven for 18 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
7. While cupcakes are cooling, making frosting. In large bowl, beat cream cheese, powdered sugar, lime zest and juice, and grated ginger until smooth.
8. Spread or pipe frosting onto cooled cupcakes. Top with extra lime zest and serve immediately.
Source: 5 Dollar Dinners
Ingredients:
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup sweetened coconut flakes
8 ounce can crushed pineapple, undrained
1/4 cup coconut oil
1 teaspoon vanilla
3 eggs
3/4 cups milk
Frosting:
8 ounces cream cheese, softened
4 cups powdered sugar
2 limes - zested and juiced
1 tablespoon fresh ginger root, peeled and finely grated
Preparation:
1. Preheat oven to 350 degrees. Prepare muffin pan with muffin cups or spray well with pan spray.
2. In small bowl, sift together flour, baking powder, salt, and sugar. Sifting the flour will make the cupcakes have a smoother texture. Mix in coconut flakes.
3. In the bowl of a stand mixer, combine pineapple, coconut oil, vanilla, and eggs. Mix until blended well.
4. Add in dry ingredients to the wet. Mix until a thick batter forms.
5. Slowly add in milk. The batter should be thick.
6. Fill baking cups 2/3 full with batter. Bake in the preheated oven for 18 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
7. While cupcakes are cooling, making frosting. In large bowl, beat cream cheese, powdered sugar, lime zest and juice, and grated ginger until smooth.
8. Spread or pipe frosting onto cooled cupcakes. Top with extra lime zest and serve immediately.
Source: 5 Dollar Dinners