Delightful cupcakes bursting with tropical flavors like key lime, coconut and macadamia nuts and topped with fluffy shredded coconut and cream cheese frosting.

Key Lime Macadamia Nut Cupcakes

Cupcakes:

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon zest and 1/4 cup juice from Key limes, may substitute regular limes
3/4 cup canned coconut milk
1/2 cup butter, softened
3/4 cup clover honey*
2 large eggs
1/2 cup shredded sweetened coconut
1/2 cup macadamia nuts, chopped

 

Coconut Cream Cheese Frosting:

1/2 cup cream cheese, softened
1/4 cup butter, softened
2 tablespoons lime juice
2 tablespoons clover honey*
4 to 5 cups powdered sugar
1 1/2 cups shredded sweetened coconut

1. For Cupcakes: Preheat oven to 350°F (175°C).
2. Sift together flour, baking soda, baking powder and salt; set aside.
3. In a liquid measure, combine Key lime zest and juice, and coconut milk; set aside.
4. In a mixing bowl, cream butter until fluffy; scraping sides of bowl, as necessary. Add honey; mix well. Add eggs, one at a time, scraping down sides of bowl after each addition. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lime mixture. Add remaining dry ingredients until just combined. Stir in coconut and macadamia nuts.
5. Fill paper-lined muffin tins 2/3 full.
6. Bake 18 to 22 minutes, or until a wooden pick inserted in center of a muffin comes out clean. Remove to wire rack; cool.
7. Frost with Coconut Cream Cheese Frosting, if desired.
8. For Coconut Cream Cheese Frosting: In a mixing bowl, cream together cream cheese and butter until light and fluffy. Add lime juice and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency. Frost cupcakes and top with coconut.

Makes 12 to 16 cupcakes.

*Any mild-flavored honey such as clover may be used

Recipe and photograph courtesy of the National Honey Board.