These perfectly sweet Coconut Cream Cupcakes with Easy Lime Curd are made with tender gluten free coconut cupcakes, an easy 5 minute lime curd pudding, and a fluffy dairy free coconut cream frosting.
So I’m pretty much known for underestimating the amount of time it takes to do things. Hence, why I am late to everything. Literally everything.
- I haven’t made it to bus pick up on time for probably the last 4 months. I am the mom walking/running down the street as the bus is turning the corner, waving my hand in an effort to catch the bus driver’s attention so he knows it’s okay to let Braelyn off the bus. Yeah, it’s our little routine…everyday.
- Our family hasn’t been to church on time since at least the beginning of the year. It’s actually really sad because we always pack Braelyn her own little gluten free pretzel or piece of bread to give to the priests for the sacrament blessing. But, we haven’t been there on time enough to get her bread to the table. When everyone else’s sacrament is coming around, we end up pulling her baggie out of our church bag and pretending like it was on the tray for her all along. Terrible. I know.
- Braelyn continuously asks me, “Mom, why are you always in a hurry?!” because apparently I am always rushing around like a crazy lady, trying to get somewhere or finish something on time.
- My friends know not to show up for at least 15 minutes after our designated meeting time because they know I won’t be there.
- I have yet to make it to a single dance class for either of my kids on time. We’ve been doing dance for almost two years with Braelyn and a year with Emry. That’s about 120 dance classes that I have been late to. Yep, sounds about right to me.
In all these situations, my lack of time management stems from me thinking that I have time to do “just one last thing”. You would think that in the 31 years of my life, I would finally figure out that most tasks take longer than anticipated.
Take for example the bike ride I took Braelyn on this weekend. The poor, poor child. I figured since she was on a bike and I was only running, that she would be able to keep up with me and ride for 4 miles no problem.
There was a problem: two miles into our loop her legs were dying and we had to make it all the way back home.
I used every trick in the book to keep her mind off of riding and fake her into thinking she was having the time of her life. I even pretended that I found a “shortcut”, which was really just a dirt path right next to the sidewalk, so she thought she wouldn’t have to ride as far to get home. Psych!
Eventually we did make it home and surprisingly she was so beyond proud of herself for finishing something hard. But I’ll tell you what, I wouldn’t have minded a shortcut along the way. Not one single bit.
Sometimes in life, you just need shortcuts.
Like the shortcut in these Coconut Cream Cupcakes with Easy Lime Curd.
Lime curd usually takes a day to make. You have to cook it and then let it cool in the fridge overnight. Who got time for that?!
Not gonna lie, fresh lime curd is always going to taste better. But, when you want to make a treat almost equally delicious, and you want to devour it in at least the same day, this easy lime curd is just the solution. You just use instant vanilla pudding mix and jazz it up with some fresh squeezed lime juice and zest. Perfect!
And what better accompaniment to some tangy tart lime curd than a light and tender, sinfully sweet coconut cupcake???
These cupcakes make the best tops! If you eat them warm out of the oven (which of course you have to, in order to taste test…) they have a lightly crispy top with a super fluffy inside. So yum!!!
But the ones you actually reserve for decorating get softer as they sit and cool. The brown sugar in these cupcakes absorbs moisture from the air, keeping these cupcakes soft and moist.
The flavor of the cake is a sweet vanilla coconut coming from the combination of coconut flour, coconut oil, and canned coconut milk (use full fat). Even with using all these coconut ingredients, the coconut flavor is not overwhelming at all. Plus the tangy lime curd cuts right through the sweetness of the cupcake.
The real sweetness is in the fluffy frosting. This coconut cream frosting is completely dairy free, made with a mixture of shortening and coconut oil. I tried using all coconut oil at first, but the frosting just wouldn’t hold any form.
Yell at me if you want, but using shortening really gives this frosting the structure that it needs for these gorgeous cupcakes. The frosting reminds me of a bakery frosting that forms a slight sugary crust on the outside with a soft smooth layer underneath.
And if you want to go the extra mile. Haha! I just realized that’s a funny thing to say after telling you about the torturous bike ride I took Braelyn on. No! She does NOT want to go an extra mile!!!
But if you would like to go the extra mile, add some toasted coconut on top. Toasted coconut is like crack for me. Can’t get enough of it. Keep it away!
So there you have it. Yet another cupcake in the Breezy Bakes collection. Sorry guys, but you just can’t go wrong with cupcakes!
What are your tips for managing your time?
- 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
- 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
- Prepare lime curd filling by whisking together all ingredients in a small mixing bowl. Cover and chill until cupcakes are baked.
- 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.
- 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.
- 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.
- 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.*
- Cool pans on wire racks for 5 minutes before removing cupcakes. Continue cooling on racks until ready to be frosted.
- 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.
- 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.**
**This frosting is easier piped than spread on top of the lime filling.