Anniversary Coconut Lime Saison Cupcakes
The perfect summer cupcake: fluffy coconut cake with lime zest and beer-infused coconut cream cheese frosting! Recipe adapted from: Ina Garten’s Coconut Cupcake Recipe
Servings Prep Time
12cupcakes 30minutes
Cook Time
25minutes
Servings Prep Time
12cupcakes 30minutes
Cook Time
25minutes
Ingredients
Cupcakes
  • 1 1/2 sticks unsalted butter at room temperature12 tablespoons
  • 1cup granulated sugar
  • 3 large eggsat room temperature
  • 1tsp vanilla extract
  • 1tsp almond extract(or more vanilla extract)
  • 1 1/2cups all-purpose flour
  • 1/2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 1/2cup Beer/Coconut mixturePlace 1 Tbsp Full-fat Coconut Milk (or oil) in measuring cup, and fill the rest up with your Coconut Lime beer
  • 3 1/2ounce ounces sweetened shredded coconuthalf of a 7oz bag
Cream Cheese Frosting
  • 8ounce block of cream cheeseat room temperature
  • 1 stick unsalted butterat room temperature
  • 1Tbsp lime juice
  • 4cups confectioners’ sugarsifted
  • 3 1/2ounces sweetened shredded coconutthe other half of the bag
  • 3 Tbsp Kilowatt’s Coconut Lime Saisonor other light tropical beer
Instructions
  1. Set the oven to 325 degrees F
  2. Cream the butter and sugar on high until fluffy in a stand mixer fitted with the paddle attachment (or hand mixer if using).
  3. Beat in the eggs, one at a time, on low and be sure to scrape down the sides of the bowl between each addition. Beat in the almond and vanilla extracts.
  4. Whisk together the flour, baking powder, baking soda, and salt. Add it to the mixing bowl, alternately with the buttermilk, beginning and ending with the flour. Mix just until combined, and scrape down the bowl. Fold in the coconut and lime zest. Be sure to scrape the bottom of the mixing bowl.
  5. Line a cupcake pan with paper liners and fill to the top with batter. Bake for 25-30 minutes, or until golden browned and a toothpick comes out clean. The tops should spring back when lightly touched. Let the cupcakes cool for several minutes in the pan, then remove them to a rack to cool completely before frosting.
  6. To make the frosting, cream together the softened cream cheese and butter. Stir in the lime juice. Gradually beat in the confectioners’ sugar, one cup at a time, alternating with a Tbsp at a time of beer until desired consistency is reached. Continue to beat until fluffy and smooth. Frost the cupcakes generously and top with shredded coconut and a lime slice.
Recipe Notes

For the frosting, add additional confectioners’ sugar if necessary to thicken, or more beer to thin. You can also toast the coconut garnish for a crunchy texture. Squeeze the lime on top of your cupcake just before eating for that added pop of citrus!