Coconut Chai Cupcakes with Lime Glaze

There’s nothing I love more than a party with a theme. It’s true. I love parties and I love dressing up, so combine the two and I’m one happy lady. Not to mention that parties provide ample opportunity for me to bake and cook and mix all kinds of cocktails, all in line with the theme, of course.

My roommate and I have lived in our current apartment for about 7 months now, but we still hadn’t had a housewarming party. We decided to remedy that, and this weekend we threw a spring break themed party hoping that it would help usher in the warm weather. And what better way to throw a housewarming than to quite literally warm our house? We turned the heat up to a nice 75°, and let me tell you, it was toasty.

On the menu were salsa and guacamole, of course, along with my mom’s mango salsa, and these delicious cupcakes. I originally hoped that they would be doughnuts, but without a doughnut pan or other fancy doughnut making equipment, they morphed into cupcakes along the way. When I was testing the recipe, I made a version with dairy and one without, as one of my friends is dairy-free at the moment. After a very serious taste test in which no doughnut was spared, I actually liked the non-dairy version better and decided to scrap the dairy one altogether. As a great lover of all things dairy, I was shocked, but believe me, you really won’t miss it. These cupcakes are chewy and nutty and just about melt in your mouth. The sweet tang of the lime glaze on top adds a special zip. Something tells me it won’t be long till I make these again…


Coconut Chai Cupcakes with Lime Glaze

makes 18 cupcakes

ingredients – cupcakes

  • 2 c. all-purpose flour
  • 1 c. sugar
  • 1/2 c. powdered sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 c. canned coconut milk
  • 1/2 c. water
  • 1 chai tea bag
  • 1/3 c. vegetable oil

ingredients – glaze

  • 4 limes
  • 1/4 c. water
  • 1/4 c. powdered sugar


  • Make the chai tea!

go time!

Preheat your oven to 350°. Pull out two muffin tins, and fill 18 cups with muffin liners. Mix all the dry ingredients (flour, both sugars, baking powder, baking soda) in a large bowl and whisk together until lumps disappear and the mixture is evenly combined. In a separate, smaller bowl combine the coconut milk, chai, and vegetable oil and mix until combined. Add the wet ingredients to the dry ingredients and stir with a spoon until combined. Pour 1/4 c. of the batter into each muffin cup, and put the tins in the oven. Bake for 15-18 minutes, until the tops of the cupcakes start to brown just slightly.

Meanwhile, make your glaze! Zest the limes, and add zest to a bowl. Zesting, for those of you who don’t know, is when you remove the thin outer layer of a citrus fruit to add flavor to a dish. You can do this with a box grater or a microplane, making sure that you just grace the surface, as the pith (the white layer underneath the outer skin) is quite bitter. Adding the zest to the glaze not only makes for a pretty presentation, but adds an extra shot of lime flavor to the cupcakes. Once you’ve got your zest, juice the limes and add the juice to the same bowl with the pith. Add the 1/4 c. water and the 1/4 c. powdered sugar and mix until any lumps are gone. Set aside.

By now, the cupcakes should be just about done. Take them out of the oven when they’re just starting to turn just a bit brown, and pop them out of the muffin tin and let cool on a wire rack. Let them cool for 5 minutes, and then spoon a tablespoon or so of the glaze over each. You want the glaze to really saturate the cupcake as it cools so that delicious lime flavor permeates the whole thing. Let the cupcakes sit until cool, if you can wait that long, and then dig in!DSC04724


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