Vegan coconut lime cupcakes
Easy vegan coconut lime cakes with a lime curd filling and vanilla coconut buttercream.
Servings: 12 cupcakes
Lime curd filling (optional)
- 1 cup (240g) canned coconut cream, thick part only
- ¼ cup (50g) cane sugar, or sweetener to taste
- ¼ cup (30g) zest and juice of limes, or to taste
- 2 tbsp (15g) corn starch / corn flour
- Green spirulina or a mixture of turmeric and blue spirulina, to colour
To make the cupcakes:
Add all the dry ingredients to a large bowl and mix until combined or until there are no lumps. Add the wet mixture to the dry ingredients and mix until just combined. The mixture should be quite thick.
Divide the batter between your cupcake liners.
Bake the cupcakes in the oven for 15-20 minutes or until a skewer can be inserted into a cupcake and it comes out clean. The baking time will depend on the size of your individual cupcakes.
Cool the cupcakes in the cupcake tray for 5 minutes then allow to cool on a wire rack.
To make the lime curd:
Add all ingredients (except the powdered colours) to a small saucepan and mix until combined. Place the saucepan over medium heat. Stir for 5 minutes or until thickened. Allow to cool completely. The curd will become less transparent once it cools.
When the curd has cooled, mix in your powdered colours, as desired.
Use an apple corer or knife to cut and remove the middle of each cupcake. Spoon the lime curd into each cupcake. Set aside in the fridge until needed.
To make the frosting:
Add the butter to a bowl or stand mixer. Whip until pale and fluffy. Add the sugar, vanilla and coconut extract and whip until very fluffy.
Use a piping bag with a star shaped nozzle to pipe the frosting onto the cupcakes. Alternatively, use a knife to spread the frosting on the cupcakes.
Serve immediately. Alternatively, store the unfrosted cupcakes at room temperature or the frosted cupcakes in an airtight container in the fridge for up to 3 days. Allow them to come to room temperature before serving.
* To measure the lime juice/zest, I put both in a bowl and weighed it. This was about ¼ cup. I used Tahitian or Persian limes which are the most common variety in Australia. However, feel free to use key limes if you can access them!