Ingredients

• 2 cups white sugar
• 1 cup butter
• 4 eggs
• 1 tablespoon coconut extract
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoons baking powder
• 0.25 teaspoons ground nutmeg
• 1 cup buttermilk
• 0.5 cups fresh lime juice
• 2 cups sweetened shredded coconut
• 2 tablespoons freshly grated lime zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
2. 2 Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.
3. 3 Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.
4. 4 Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.

Nutrition per serving