Key Lime-Coconut Cupcakes Recipe

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Combine flour baking powder and salt in a bowl.

Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy 3 to 4 minutes. Add 3 tablespoons Key lime juice 1 1/2 teaspoons Key lime zest and vanilla extract. Add eggs 1 at a time beating well after each addition.

Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.

Bake in the preheated oven until tops spring back when lightly pressed 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely about 20 minutes.

Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.

Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted about 4 minutes. Remove from pan to cool about 5 minutes. Top frosted cupcakes with the coconut pressing in lightly.