Lime and Coconut Cream Mini Cupcakes

Lime and Coconut Cream Mini Cupcakes

  • Preparation 35 min
  • Cooking 12 min
  • Chilling 8 h
  • Makes About 24 mini cupcakes
  • Freezes Yes
  • Végétarien
  • Sans noix



  • Coconut Cream

    • 2 cans (14 oz/398 ml each) coconut milk (see note)
    • ¼ cup (55 g) sugar
  • Mini Cupcakes

    • 6 tbsp (90 ml) milk
    • 3 tbsp unsalted butter, cubed
    • 2/3 cup (100 g) unbleached all-purpose flour
    • 1 tsp baking powder
    • 1 pinch salt
    • 1 egg
    • ½ cup (105 g) sugar
    • ½ tsp (2.5 ml) vanilla
    • 1 lime, zest only, plus more for decorating (optional)
  • Toppings

    • 1 lime, cut into skinless segments (supremes), segments halved
    • 3 tbsp toasted coconut shavings


  • Coconut Cream

  • Mini Cupcakes

  • Assembly

Note from Ricardo

The mini cupcakes freeze well.

We also tried Cha’s Organics coconut whipping cream for this recipe. As this coconut cream contains only solids and no liquid, you will only need to use half of the 14-oz (398 ml) can, along with the full amount of sugar (1/4 cup/55 g) for the coconut cream icing. Refrigerate the coconut cream before using in step 7. There is no need to separate the liquids from the solids before adding the sugar and whipping the cream.

Personal Note

To help you with this recipe

RICARDO 24 Mini-Muffin Pan

RICARDO 24 Mini-Muffin Pan

20.99 $

This RICARDO 24 mini-muffin pan lets you easily bake scrumptious cupcakes and muffins, as well as a variety of homemade desserts and hors d’oeuvres. Its non-stick coating ensures excellent heat distribution, easy unmoulding and efficient cleaning.

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