Coconut and lime meringue cupcakes
Delight your taste buds with these Coconut and Lime Meringue Cupcakes! Combining fluffy coconut milk-infused batter, zesty lime zest, and a touch of dried coconut for irresistible texture, these cupcakes promise a tropical flavor explosion in every bite. Perfect for any occasion!
- 17 Mar 2025
- Cook time 25 min
- Prep time 15 min
- 6 Servings
- 8 Ingredients
Coconut and lime meringue cupcakes are a delightful treat that brings together the tropical flavors of coconut and lime in a light, fluffy cupcake with a crisp meringue topping. These cupcakes are perfect for any occasion, providing a refreshing burst of flavor with every bite. Whether you're a seasoned baker or a beginner, this recipe is straightforward and easy to follow. Let's dive into how to make these delicious cupcakes!
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large bowl, beat the softened butter and sugar together with an electric mixer or a hand whisk until the mixture is light and fluffy, about 2-3 minutes.
Add the egg whites to the butter and sugar mixture. Beat until fully combined and the mixture becomes smooth.
Gradually add the flour mixture to the wet mixture in several batches, alternating with the coconut milk. Start and end with the flour mixture. Mix just until combined after each addition; do not overmix.
Fold in the lime zest and dried coconut meat gently with a spatula until they are evenly distributed throughout the batter.
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
If desired, you can prepare a meringue topping. Beat additional egg whites and sugar until stiff peaks form, and then pipe or spread it on top of the cooled cupcakes. Use a kitchen torch to gently brown the meringue.
Once the cupcakes are completely cooled (and meringue, if used, is set), they're ready to be enjoyed!
Tips:
- Make sure all your ingredients are at room temperature before you start baking for better mixing and texture.
- Use fresh lime zest for the most vibrant flavor. You can grate it directly into the batter to capture all the essential oils.
- Whip the egg whites until they form stiff peaks for a perfect meringue topping.
- Toast the dried coconut meat lightly before adding it to the batter to enhance its flavor.
- Fill the cupcake liners only two-thirds full to prevent overflow and ensure even baking.
- Use a piping bag to apply the meringue topping for a more professional look. You can also use the back of a spoon to create peaks.
- To prevent your meringue from weeping, make sure there is no fat or yolk in the egg whites and that your mixing bowl is clean and dry.
These coconut and lime meringue cupcakes are a delightful fusion of tropical flavors and a fluffy, airy texture that's sure to impress. Perfect for parties, gatherings, or simply treating yourself, these cupcakes will become a favorite in your baking repertoire. Enjoy your baking adventure and the delicious results!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 330kcal | 16% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 2.18g | 6% |
| Sugar 20g | 21% |
| Fat | |
| Fat 15g | 18% |
| Saturated 10g | 35% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 8mg | 1% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.68mg | 4% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.01ug | 0% |
| Vitamin C 1.26mg | 1% |
| Vitamin E 0.05mg | 0% |
| Vitamin K 0.76ug | 1% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 1.37mg | 12% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 150mg | 4% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 580mg | 38% |
| Zinc, Zn 0.53mg | 5% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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