Lime-Coconut Cupcakes

yield | 24 cupcakes

Ingredients
For the cupcakes:
2 cups sugar
zest of 3 limes
3/4 pound (3 sticks) unsalted butter, room temperature
6 eggs at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
7 ounces sweetened, shredded coconut

For the frosting:
2 8-ounce packages cream cheese, room temperature
2 sticks (1 cup) unsalted butter, room temperature
1 teaspoon pure vanilla extract
zest of two limes
1 1/2 pounds confectioners’ sugar, sifted

For the Garnish:
7 ounces sweetened, shredded coconut; lightly toasted

Directions
1. Preheat the oven to 325 degrees F. Line a cupcake tin with paper liners.
2. In a medium bowl, combine the sugar and lime zest and mix together with your fingertips until the sugar is moistened and fragrant.
3. In the bowl of an stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, taking care to scrape the bowl. Add the vanilla and mix until well combined.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces (half) of the shredded coconut.
4. Fill each prepared cupcake liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
5. While the cupcakes are cooling, prepare the frosting.
6. In the bowl of an stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on low speed, cream together the cream cheese, butter, vanilla and lime zest until well combined. Slowly add the confectioners’ sugar and mix until smooth. If frosting is too thin, gradually add in a little more confectioners’ sugar until you reach the desired texture.
7. Frost the cupcakes and finish with a sprinkling of lightly toasted coconut.

Notes
-This recipe is adapted from Ina Garten via Food Network.
-Lemon zest can easily be swapped for the lime zest.
-This recipe makes a lot of frosting, so if you aren’t fond of a lot of frosting on your cupcakes, you may want to start with half a batch.
-Store cupcakes in refrigerator. Remove to room temperature one hour before serving.