Tropical Key Lime Coconut Cupcakes with Toasted Meringue
Indulge in the delightful fusion of flavors with these Tropical Key Lime Coconut Cupcakes! Each bite expertly combines the zesty freshness of key lime with the sweet and creamy taste of coconut. Topped with a light and airy toasted coconut meringue, these cupcakes are the perfect summer treat or a zesty dessert for any occasion. Inspired by the classic key lime pie, these cupcakes balance sweetness and tanginess to create a refreshing dessert that's sure to impress your friends and family. Get ready to savor each moment with these bite-sized delights—perfect for sharing or enjoying all by yourself!
24
Servings
100
Calories
13
Ingredients
Ingredients
Paper cupcake liners
24 (2 1/2-inch size, lined in cupcake pans.)
Large lime
1 (Scrubbed, for zest and juice.)
Large eggs
4 (Separated into whites and yolks.)
Yellow cake mix
1 (18 1/4 ounce) package (For the cupcake base.)
Vanilla instant pudding mix
1 (3 1/2 ounce) package (Enhances moistness and flavor.)
Water
1 1/4 cups (At room temperature.)
Vegetable oil
1/3 cup (For moisture.)
Coconut flavoring or extract
1 teaspoon (Adds coconut essence.)
Sweetened condensed milk
1 (14 ounce) can (For filling the cupcakes.)
Real key lime juice
1/3 cup (For filling the cupcakes.)
Cream of tartar
1/4 teaspoon (Stabilizes the meringue.)
Granulated sugar
1/3 cup (For the meringue topping.)
Coconut flavoring
1/2 teaspoon (For the meringue.)
Instructions
1
1. Preheat your oven to 350°F (175°C) and position a rack in the center. Prepare 24 paper cupcake liners in your cupcake pans.
2
2. Use a zester to gather 1 teaspoon of lime zest from the scrubbed lime, then cut the lime in half and juice it into a bowl, ensuring you have 2 tablespoons of juice. Set both zest and juice aside.
3
3. Separate the eggs: place the whites in a large mixing bowl and the yolks in another bowl. Add the remaining whole egg to the yolks.
4
4. Mix the batter: To the bowl with the yolks, add the yellow cake mix, vanilla pudding mix, water, vegetable oil, coconut extract, lime zest, and lime juice. Using an electric mixer, blend on low speed for 30 seconds. Stop to scrape down the bowl, then increase to medium speed and beat for 2 minutes. The batter should be smooth and well combined.
5
5. Fill each cupcake liner with about 1/4 cup of the batter, filling them two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until lightly golden and a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
6
6. While the cupcakes cool, prepare the filling: In a small bowl, mix the sweetened condensed milk with the key lime juice. Transfer this mixture to a pastry bag fitted with a medium tip. Insert the tip gently into the center of each cupcake and squeeze to fill each with about 1 tablespoon of the filling. Scrape off excess filling with a spatula.
7
7. For the meringue, add cream of tartar to the egg whites and beat with an electric mixer on high speed until frothy (about 45 seconds). Add coconut extract and gradually mix in the sugar, one tablespoon at a time, continuing to beat until stiff peaks form.
8
8. Spoon about two tablespoons of meringue onto each cupcake, swirling it to the edges. Bake the cupcakes in the oven heated to 450°F (232°C) for 5 to 6 minutes, or until the meringue is a light golden brown.
9
9. Remove from the oven, carefully lift the cupcakes out of their liners, and serve immediately or let cool for about 10 minutes before serving.
Nutrition Information
3.5g
Fat
15g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Tropical Key Lime Coconut Cupcakes with Toasted Meringue?
They are a delightful fusion dessert that combines the zesty freshness of key lime with the sweet and creamy taste of coconut, topped with a light and airy toasted coconut meringue.
How many servings does this recipe provide?
This recipe yields 24 cupcakes.
What is the calorie count per cupcake?
Each cupcake contains approximately 100 calories.
What oven temperature is used for baking the cupcakes?
The cupcakes should be baked at 350°F (175°C).
What temperature is required to toast the meringue?
The oven should be increased to 450°F (232°C) for toasting the meringue.
What ingredients are needed for the cupcake base?
The base uses yellow cake mix, vanilla instant pudding mix, water, vegetable oil, coconut flavoring, lime zest, and lime juice.
How do you prepare the lime for this recipe?
You should scrub one large lime, gather 1 teaspoon of zest, and squeeze 2 tablespoons of juice.
How should the eggs be handled?
Separate 4 large eggs, putting the whites in one bowl for the meringue and the yolks in another for the batter.
What is the purpose of the vanilla instant pudding mix?
The vanilla instant pudding mix is used to enhance the moistness and flavor of the cupcakes.
How long should you mix the cupcake batter?
Blend on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth.
How much batter goes into each cupcake liner?
Fill each liner with about 1/4 cup of batter, or until they are two-thirds full.
What is the bake time for the cupcakes?
Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
How do you make the cupcake filling?
Mix one 14 ounce can of sweetened condensed milk with 1/3 cup of real key lime juice.
How do you fill the cupcakes?
Use a pastry bag with a medium tip to inject about 1 tablespoon of the lime and condensed milk mixture into the center of each cupcake.
What ingredients are used for the meringue topping?
The meringue consists of egg whites, cream of tartar, coconut extract, and granulated sugar.
What does cream of tartar do in the meringue?
The cream of tartar is used to stabilize the egg whites for the meringue.
How long do you beat the egg whites to make them frothy?
Beat the egg whites with cream of tartar on high speed for about 45 seconds until frothy.
How is the sugar added to the meringue?
Gradually mix in the granulated sugar, one tablespoon at a time, while beating until stiff peaks form.
How much meringue should be put on each cupcake?
Spoon about two tablespoons of meringue onto each cupcake and swirl it to the edges.
How long does it take to toast the meringue in the oven?
The meringue takes 5 to 6 minutes at 450°F to reach a light golden brown color.
What are the nutritional values for fat and carbohydrates?
Each serving has 3.5g of fat and 15g of carbohydrates.
Is there any protein in these cupcakes?
Yes, each cupcake contains 1.5g of protein.
How long should the cupcakes cool before serving?
They can be served immediately or allowed to cool for about 10 minutes.
What kind of cake mix is required?
You will need one 18 1/4 ounce package of yellow cake mix.
Can I use bottled lime juice?
The recipe calls for real key lime juice for the filling and fresh juice for the batter.
What size cupcake liners should I use?
Use standard 2 1/2-inch paper cupcake liners.
How many total ingredients are needed?
There are 13 total ingredients required for this recipe.
What is the recommended rack position in the oven?
The rack should be positioned in the center of the oven.
Should the water used in the batter be a specific temperature?
The recipe suggests using water at room temperature.
What are the main tags associated with this recipe?
The recipe is tagged with cupcakes, key lime, coconut, dessert, meringue, tropical, baking, and sweet treats.