Our First Place Cupcake Recipe
from Josephene Robertson


  • 1 2/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1/3 cup pineapple juice (from a can of crushed pineapple)
  • 1/4 tsp coconut extract
  • 8 oz. crushed pineapple (drain well)
  • Maraschino cherry (garnish)
  • Toasted coconut (garnish)

*Coconut Buttercream Frosting

  • 2 lb powdered sugar
  • 8 oz salted butter
  • 8 oz shortening
  • 2 – 4 tbsp coconut milk
  • 2 – 4 tbsp pineapple jam

*Lime Curd filling

  • 1 1/4 cup sugar
  • 1/4 cup butter
  • 3/4 cup fresh lime juice
  • 1 tbsp lime zest
  • 2 eggs, beaten


– Preheat oven to 350 degrees. Line 12-cup muffin pan with cupcake liner, set aside.

– In a mixing bowl, whisk together flour, baking powder, baking soda and salt till combine, set aside.

– In another bowl, combine coconut milk, pineapple juice and coconut extract.

– In another bowl, whip butter and sugar until fluffy. Add eggs one at a time.

– Add dry ingredients alternately with liquid ingredients. Starting and ending with dry ingredients.

– Fold in crushed pineapple.

– Fill prepared muffin pan.

– Bake in preheated oven for 15 – 20 mins or till toothpick comes out clean.

– Let cool.

Buttercream Frosting

– Beat butter and shortening till light and fluffy.

– Add coconut milk and 1 cup powdered sugar and mix until combined.

– Add remaining powdered sugar and whip till fluffy.

– Add more coconut milk or powdered sugar until you reach desired consistency.

Lime Curd Filling

– Place sugar, butter, lime juice and lime zest in the top of a double boiler. Stir over medium heat until butter melts.

– Temper 2 tbsp of hot lime mixture into the eggs and stir to blend.

– Slowly whisk egg mixture into the lime mixture.

– Cook over the double broiler until lime mixture thickens and coat the back of a wooden spoon, 20-25 mins.

– Transfer to a glass bowl and cover with saran wrap. Let cool and refrigerate.

Assemble the cupcake:

– Cut a hole in the middle of the cupcake and fill with lime curd filling.

– Pipe a simple swirl frosting and top with maraschino cherry.

– Roll the side of the frosting on the toasted coconut.

***Cupcake recipe source is cookingclassy.com    ***Lime curd filling recipe source is allrecipes.com