Lime and Coconut Cupcakes

overhead view of lime and coconut layered cupcakes on wire rack and blue plate, with fresh limes in background.

5 from 1 vote

Impress, amaze and treat your loved ones to these luxurious and healthy lime and coconut layered cupcakes. These cupcakes are perfect for parties, celebrations and get-togethers!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: All cuisines, American

Diet: Gluten Free, Vegetarian

Servings: cupcakes (8-10 depending on cupcake liners or tin/tray size)

Calories: 285kcal

Author: Sonia

Equipment

Air Fryer

Ingredients

Cupcakes:

75g Coconut flour sifted
1 ½ teaspoon Baking powder
½ teaspoon Baking soda bicarbonate of soda
Pinch Salt
2 Limes (zest of 2 limes)
53 g Coconut oil ¼ cup, melted
53 g Unsalted butter melted
100 ml Milk dairy or non-dairy
4 Eggs egg yolks and egg whites separated in two bowls (egg sizes vary based on region - use medium eggs if you are in Europe or large if you are in the US/Australia)
⅓ cup Maple syrup refined sugar-free
1 ½ teaspoon Vanilla
Juice of 1 lime 5-6 tsp

Frosting:

300g Mascarpone cheese
4 tbsp Maple syrup
Zest of 2 limes
3 tablespoon Lime juice

Decoration

1 tablespoon Desiccated coconut flakes
1 teaspoon Lime Zest

Instructions

Cupcakes:

Sift the coconut flour, baking powder, baking soda and salt into a bowl and whisk to combine.
In a medium bowl, whisk the egg yolks until they become a thick yellow mixture. Add the maple syrup, melted butter and coconut oil, milk, vanilla, lime zest, lime juice and lime zest. Whisk again to combine.
Using a silicone spatula, gently fold the dry ingredients into the wet ingredients to form a grainy light-yellow mixture.
Using an electric whisk, whip the egg whites in a separate medium bowl (dry and clean) until fluffy, soft/medium peaks (approx. 2-3 mins)
Using a silicone spatula, gently fold one third of the egg whites into the batter until combined. Repeat for remaining egg whites.
Transfer the batter mixture into each cupcake liner/tray. Bake for 12-14 minutes in a preheated wide air fryer (160°C/320°F) or 20-25 minutes in preheated oven (175°C/347°F), or until the cupcakes are lightly golden. Use a toothpick or skewer to test the middle of the cupcake, it should come out clean.
Remove from the oven and allow to cool in the tray for 5 minutes, then transfer to a cooling rack to let the muffins cool completely. Decorate with frosting and enjoy!

Frosting

In a large bowl add the mascarpone cheese, lime zest, maple syrup and lime juice.
Use a fork to gently mash the cheese whilst combining with the remaining ingredients to form a smooth creamy mixture.
Transfer into the fridge and use to decorate the cupcakes when cooled.

Decorating cupcakes:

Once cooled, decorate the cupcakes. For layered cupcakes, slice each cupcake in half (horizontally).
Add a spoonful of frosting and spread across the bottom half of cupcake
Place the top half of the cupcake on top and spread more frosting. Sprinkle with desiccated coconut and fresh lime zest. Serve and enjoy or store in the fridge for later.

Notes

Room temperature ingredients: make sure all ingredients are at room temperature to evenly mix in the batter (many of the wet ingredients come from the fridge)

Whip the egg whites to soft/medium peaks: this is one of the biggest secrets to a moist, fluffy and light cupcakes – the egg whites are whipped to soft/medium peaks and this contributes to the delicious moist crumb in these muffins. By whipping the egg whites, this adds extra air in the batter whilst retaining the moisture – we don’t whip for too long (i.e. stiff peaks), just enough to add some air to the batter.

Use a clean bowl when whipping egg whites: make sure your bowl is dry and clean from any residue – this will help the egg whites whip to desired consistency.

Nutrition