Lime Coconut Cupcakes

1  1/2 sticks unsalted butter, softened ( 12 T.)
1 c. sugar
2 lg eggs, room temp
1 tsp vanilla
1  1/2  tsp lime zest
2 tsp lime juice
1  1/2 c. flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c. coconut milk
1/2 c. sweetened shredded coconut

Preheat oven to 350.
In bowl of electric stand mixer, cream the butter, sugar, and lime zest on high speed until light and fluffy, about 5 minutes.  With the mixer on low speed, add the eggs,  one at a time, scraping down the bowl after each addition. Add the vanilla and lime juice and mix well.

An a separate bowl, sift together the flour, baking powder, baking soda, and salt.  In 3 parts, alternate adding the dry ingredients and the coconut milk to the batter, beginning and ending with the dry. Mix until just combined.
Stir in the coconut.

Line muffin tin with paper cupcake liners. Fill each 3/4 tull.  Bake for 20 minutes, until tops are lightly golden brown.and toothpick inserted in center comes out clean.
Allow to cool in pan for 10 minutes, then remove to wire cooling rack and cool completely.

Makes 15-18.

Lime Buttercream Frosting

2 sticks butter, softenened
3 c. confectioners sugar

1 tsp vanilla
juice of one lime ( or about 1/4 c. juice)
1 tsp. freshly grated lime zest

Beat butter until light and fluffy.  Add sugar, slowly, until combined. Add vanilla, lime juice, and lime zest, and whip 4-5 minutes.

Pipe onto cooled cupcakes.