In the Limelight: Coconut Lime Cupcakes

You won't believe how delicious these cupcakes are...You'll just have to make them yourselves to find out...but I assure you, you won't be disappointed. I got this recipe for Coconut Cupcakes with Lime Curd from the book by Marcianne Miller called The Artful Cupcake. They are actually coconut cupcakes with lime curd on top, topped with more coconut. As with most of my other cupcake experiences, this one began with a trip to the grocery store...Food Lion in this case. I hadn't been there for a while but Saturday morning I read an article in the Washington Post about how Food Lion is splitting into three different kinds of stores: Bloom, Bottom Dollar and, well, Food Lion. The Rockville Food Lion is in the deconstructing phase. I was talking with the manager about the article in the paper and he said that this Food Lion will soon become a "Bloom" version. I was so happy to hear that. I've been a Food Lion phan since I started baking my cupcakes. I can't wait to see what it will be like! Does anyone have one yet?

I made the cupcakes on Saturday night, knowing that I was making a trip to IKEA on Sunday morning all the way to Woodbridge, Virginia, to pick up a chair I wanted that wasn't available anywhere else in our area. I didn't get to complete them until last night. I always like to at least get a head start if I have some other stuff to do because usually something else steps into that time space know what I mean...The cupcakes themselves are so first I thought they were a bit bland...just a hint of coconut and then you get the flavor of the coconut milk. This was the first time that I have made cupcakes without liners. It worked really well because I was mindful to spray the cupcake tins before I plopped in the batter.

The fun really began, however, with making the lime curd. I was nervous about this part because I've never made lime curd before. I was afraid it wouldn't turn out and I was kind of tired from my trip to Woodbridge. But, it all turned out just fine! First, you have to juice three limes. You'll need to have powdered gelatin on hand, too. And, green food goes pretty fast once you get the first step done...the actual on the stove part, I mean. I just have to say this: OMG! I've never tasted lime curd before and it is to die the end, we were just eating the leftovers out of the bowl! The I realized why the cupcakes were so's not until the two flavors are mixed...well three, really...cupcake, coconut and lime...that you really get the full effect. I did have some of the lime curd left over and we used it as an accessory to our eating of the cupcakes...a little lime curd dipping sauce was just the right addition.

Here's the recipe:

(Based on Marcianne Miller's recipe from her book The Artful Cupcake with some slight changes)

Note: The coconut milk used in this recipe is unsweetened and can be found with Thai foods in grocery stores. The coconut milk that you find with drink mixes has been sweetened.

3/4 cup shredded coconut
1-1/4 cups unsweetened coconut milk
1 egg
3 egg whites
2-3/4 cups cake flour
1/2 teaspoon salt
1 tablespoon baking powder
8 oz (2 sticks) unsalted butter, room temperature
1/2 cups sugar

1. Preheat the oven to 350 degrees. Prepare the cupcake pans with nonstick spray. If you want the cupcakes to have smooth sides, don't use baking cups.

2. Soak the coconut in 1/4 cup of the coconut milk. Set aside.

3. Combine the remaining cup of coconut milk with the egg and egg whites.

4. Sift together the flour, baking powder, and salt.

5. Cream the butter and sugar together until pale and fluffy. Add the soaked coconut.

6. Add the egg mixture to the butter mixture in three parts, alternating with the flour mixture in two parts. Between additions, mix thoroughly and scrape down the sides of the bowl.

7. Pour the batter into the prepared pans, filling approximately halfway. Bake 18 to 20 minutes, until the tops are starting to color.

8. Let the cupcakes rest a couple of minutes in the pans, then turn them out onto a cooling rack and allow them to cool completely before icing.

9. Make the Lime Curd and spread it on your cupcakes. Top with more coconut!


1 teaspoon water
1/2 teaspoon unflavored gelatin
4 egg yolks
1/2 cup sugar
Juice of 3 limes
Green food coloring
Zest of 1 lime
2 oz. (1/2 stick) unsalted butter, softened and cut into pieces

1. Put the water in a small mixing bowl and sprinkle the gelatin over it to soften.

2. In a heavy saucepan, whisk the egg yolks and sugar to blend thoroughly. Whisk in the lime juice.

3. Place the saucepan on medium heat. Stirring constantly (but not vigorously) with a wooden spoon, cook the mixture until it begins to steam and thickens. When you can draw your finger across the curd on the back of the stirring spoon and the line stays without dripping, take it off the heat.

4. Strain the curd into the mixing bowl with the gelatin, and whisk to incorporate.

5. Add one or two drops of green food coloring until you reach the desired pale green.

6. Add the zest and butter, and whisk until the butter is melted and everything is an even color.

7. Refrigerate 30 minutes, or until the lime curd has thickened for a spreadable consistency.

I only have one more thing to add: Whoa, Baby!


  1. My local Food Lion just re-opened as Bloom. The produce department still is a Food Lion produce department in many ways which means that I still go to Giant to buy produce. There are more choices in the ailses but some of the prices are higher. All I can say is that I am not sure about Bloom yet. I will give it a little bit more time.

  2. these look great, is there anywhere online i can get a copy of the recipe? i have just tried to order the book but it is out of stock in the uk amazon at the moment.

  3. Anonymous9:39 PM

    I think that I'm blind but on some of your blogs, you say that you'll post up the recipes, but when I try to look for a link to those..they aren't there. Like, for example, on some posts, you say you'll put the recipe up tomorrow..but even though it's a couple months later, the link is not there. Are you taking down the links?

  4. Angela:

    You can open your eyes now! It's all about time...I just run out of it and actually have the best intentions at the time I post to really put a certain recipe up. That's why I actually put up the name of the book and its author when I post a cupcake if I don't put up the recipe. Then folks can get the book or look around on the web for it.

    Back to time...if I have it I post the recipe. Since I make a cupcake everyweek, if I don't get to it, it just fades away when the next week's cupcakes arrives to take over my time and my life. Let's just say that I do the best I can with this information. For me, it was never about an actual recipe...the project for me was learning how to make the cupakes.

    That said, if there is one special cupcake you want the recipe for, let me know what it is and I'll try to post it up for promises, but I'll try my best.


  5. These look absolutely positively delicious! You always do such an amazing job on the presentation!

  6. Yum-O! I might think about making these with the Key lime juice I've been saving for such an inspiration.

  7. Anonymous10:04 PM

    HI There! Your recipes look great! I met you at Cowgirl Creamery. I can't wait to get your weekly emails. I will send you the carrot cake recipe when i get a chance. Your cupcakes are beautiful!


  8. I love sour but cannot handle it too well, but this lime curd sounds so interesting! I may just have to try it someday!

  9. Erica: Wow! Thanks for writing in was great meeting you...and you've got to send me that carrot cake recipe, I want to try it as cupcakes! I'll be making the mascarpone frosting this weekend and YOUR photo will be up on the blog with the info about Cowgirl Creamery! my email is


  10. hi,i really really need your help. I love the cupcakes tat u do but with only 3 people in the house, I was afraid tat they would come to waste.
    Howeve,in the next month, Ihave 3 occasions in which I will be baking cupcakes for. Starting tomorrow, for my cousin's birthday, next week for my nursing class's movie potluck n lastly, my daughter's 4th birthday on th 11th.
    NOw, my dilemma is tat in Singapore, cupcakes r hard to find in bakeries n the fav frosting on cakes right now is cream (fresh?). I have read abou the different kind of frostings and would love to do a buttercream frosting but am afraid that it would a tat too rich/sweet for the palate here.(i love the decorations/ swirls/ sprinkles/ colour)
    So, could you pretty please describe to me the taste of buttercream n advice me according ly. Thanx

  11. I've posted the Coconut Lime Cupcakes recipe!

  12. Anonymous8:35 AM

    YAY! Muchas gracias :)
    Now it's just either a choice of this..or a choice of this recipe.

    Poo, this is so hard to pick..
    I LOVE your blog by the way. Pictures are BEAUTIFUL..but I still must try out a recipe. =/

    Have you thought about getting a website of your own?

  13. Anonymous12:04 PM

    (I just tried to post this comment and got an error msg, so 'scuse me if it shows up twice.)

    Sounds heavenly. Oh, how I love lime. Especially in margaritas. I wonder if there's a margarita cupcake. . .

    In two weeks, I'm going to Billy's! I'm way too excited.