Gluten Free Coconut Cream Cupcakes with Easy Lime Curd
 
Prep time
Cook time
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A perfectly sweet coconut treat made with tender coconut cupcakes, an easy 5 minute lime curd, and a fluffy dairy free coconut cream frosting.
Author:
Recipe type: Dessert
Serves: 20 cupcakes
Ingredients
  • Cupcakes:
  • 1 cup coconut oil, room temperature
  • 1 cup granulated sugar
  • ¾ cup light brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup canned full fat coconut milk
  • ½ cup coconut flour
  • ½ cup white rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • ¼ cup sweet sorghum flour
  • ½ teaspoon xanthan gum
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • Lime Curd Filling:
  • ½ pack vanilla pudding mix
  • 3 tablespoons lime juice (about 1½ limes)
  • ½ teaspoon lime zest
  • 1 teaspoon honey
  • 1½ cups milk or milk substitute
  • Frosting:
  • ¾ cup shortening
  • ¼ cup coconut oil, room temperature
  • 4-5 cups powdered sugar
  • 4-5 tablespoons canned coconut milk
  • 1 teaspoon vanilla extract
  • pinch of salt
Directions
  1. Prepare lime curd filling by whisking together all ingredients in a small mixing bowl. Cover and chill until cupcakes are baked.
  2. Preheat oven to 350 degrees and fill muffin tins with paper liners. Set aside. In a large mixing bowl or stand mixer, beat together coconut oil, granulated sugar, and brown sugar until pale and smooth. Add eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl. Add vanilla extract and mix until incorporated.
  3. In a separate small mixing bowl, whisk together coconut flour, white rice flour, potato starch, tapioca starch, sweet sorghum flour, xanthan gum, baking powder, baking soda, and salt.
  4. Add half of dry ingredients to wet mixture and beat on medium until combined. Pour in coconut milk and mix until incorporated. Add remaining half of dry ingredients and mix until combined. Beat on medium speed for an additional two minutes, scraping down sides of the bowl.
  5. Fill cupcake liners ⅔ way full and bake at 350 degrees for 20-22 minutes or until tops spring back at touch of a finger or toothpick inserted into middle comes out clean.*
  6. Cool pans on wire racks for 5 minutes before removing cupcakes. Continue cooling on racks until ready to be frosted.
  7. As cupcakes are cooling, begin making frosting by beating shortening and coconut oil in a large bowl until smooth. On low speed, gradually add 2 cups of powdered sugar and beat on low until incorporated. Add 4 tablespoons coconut milk, a teaspoon of vanilla, and a pinch of salt. Beat on low until smooth. Slowly add 2-3 more cups of powdered sugar, beating on low, until mixture is smooth and of piping consistency. Add more milk (thinner) or powdered sugar (thicker) to reach desired consistency.
  8. Once cupcakes are completely cooled, cut out cones from the tops of the cupcakes, down halfway and remove. You may also use an apple corer. Fill holes with lime curd. Using a piping bag, pipe frosting on top and sprinkle with toasted coconut.**
Notes
*The tops of these cupcakes look quite brown because of the brown sugar. Do not worry, they are not over baking. Just make sure to test with finger or toothpick for doneness.
**This frosting is easier piped than spread on top of the lime filling.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-coconut-cream-cupcakes-with-easy-lime-curd/