Coconut Lime Cupcakes

Instructions

1. Prepare the oven and pans
   Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. Set aside while you prepare the batter.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent for properly risen cupcakes.
3. Cream butter and sugar
   In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step incorporates air into the batter for a lighter texture.
4. Add wet ingredients
   Beat in the eggs one at a time, then mix in the vanilla extract, lime zest, and lime juice. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Incorporate dry ingredients and coconut
   Gradually add the dry ingredient mixture to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients (3 additions of dry, 2 of coconut milk). Fold in the shredded coconut until just combined. Be careful not to overmix.
6. Bake the cupcakes
   Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. Prepare the frosting
   In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar, one cup at a time, beating well after each addition. Add the tablespoon of lime juice and beat until light and fluffy, about 2-3 minutes.
8. Frost and garnish
   Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake. Garnish with additional lime zest and toasted coconut flakes if desired. Refrigerate for 15 minutes to set the frosting before serving.