With my fourth-month’s-of-blogging anniversary coming up, (and almost 40 recipes to date!) I wanted to celebrate with something truly special. Not only am I settled in a new city, I am reconnecting with old friends, and meeting new ones. Getting used to Miami’s culture is not an easy task; too many high heels and sporting events for my liking. But, as long as I have a working kitchen, where I can hide for a few minutes everyday, it will all be fine.

I having this urge to make coconut cupcakes for a while. I’ve never made them before, and since I am in the tropics now, I though it would be appropriate to incorporate “local” ingredients. I say “local” because even in the farmer’s markets sell limes from New Zealand, and grapes from California.

I used my baking addiction’s cake recipe, and topped it off with a slightly sweet, slightly tangy, cream cheese honey lime frosting.  Delicious! The cake is moist and delicate, and the coconut adds warmth and spice.

Coconut Lime Cupcakes

(makes 12)

• 1 cup of sugar
• zest of 1 lime
• 1 ½ sticks of unsalted butter (room temp)
• 3 eggs
• 1-teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1-teaspoon baking powder
• ¼ teaspoon kosher salt
• ½ cup buttermilk  (if you don’t have any around, mix ½ cup of milk with a teaspoon of white wine vinegar and let sit 5 minutes before using, always works!)
• 4 ounces shredded coconut

Preheat oven to 350 degrees Fahrenheit. Prepare muffin pan by placing cupcake liners in cups.

In a clean bowl, place lime zest and sugar. With clean hands kneed the sugar and lime zest together. This step perfumes the sugar with the lime’s oils and aromas, for a stronger flavor. In a standing mixer, with paddle attachment, mix butter and sugar until fluffy. Add eggs one at a time until well incorporated. Add vanilla extract and mix.

In a separate bowl sift flour, baking powder, and salt. Alternating between the dry and wet, add the flour and buttermilk to the batter in five steps, starting and finishing with the dry.  Add the shredded coconut, and mix until just incorporated.

Scoop batter into muffin pan, filling each cup ¾ full. Bake for 18-20 minutes, or until golden and firm.

Cool completely before frosting.

Cream Cheese Honey Lime Frosting

• I pack of Cream cheese Frosting
• 1 stick unsalted butter
• Juice of 1 lime
• 1-tablespoon honey
• 4-6 tablespoons confectioners’ sugar

 In a stand mixer, with the whisk attachment, whip all ingredients until light and fluffy. Frost cupcakes.

Devour!