Coconut Cupcakes With Lime Buttercream Frosting

Name: Coconut Cupcakes With Lime Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; cooking spray; 4 1/2 ounces flour (approximately 1 cup); 3 tablespoons potato starch (or corn starch); 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup sugar; 2 tablespoons butter, softened; 1 large egg; 1 large egg white; 2/3 cup skim milk; 2 tablespoons sweetened flaked coconut; 1/2 teaspoon vanilla extract; Frosting; 3 tablespoons butter, softened; 1 teaspoon half-and-half (you can also use fat free half-and-half); 1/2 teaspoon grated lime rind; 1 tablespoon fresh lime juice; 4 3/4 ounces powdered sugar, sifted (approximately 1 1/3 cups)

Servings: persons

Cupcakes
cooking spray
4 1/2 ounces flour (approximately 1 cup)
3 tablespoons potato starch (or corn starch)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons butter, softened
1 large egg
1 large egg white
2/3 cup skim milk
2 tablespoons sweetened flaked coconut
1/2 teaspoon vanilla extract
Frosting
3 tablespoons butter, softened
1 teaspoon half-and-half (you can also use fat free half-and-half)
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
4 3/4 ounces powdered sugar, sifted (approximately 1 1/3 cups)

1
Preheat oven to 350 degrees Farenheit. Place 2 muffin cup liners in each of 12 muffin cups. Coat liners with cooking spray.
2
To measure flour, weigh or lightly spoon it into measuring cup and level with knife. Combine flour, potato starch, baking powder, and salt in a small bowl and whisk.
3
Combine 3/4 cup sugar and 2 tbsp softened butter in a large bowl and beat with mixer at medium speed until blended. Blend until the consistency is similar to damp sand.
4
One at a time, add egg and beat well then add egg white and beat well.
5
Add flour mixture and milk alternately, beginning and ending with flour mixture. Fold in coconut and vanilla.
6
Spoon cupcake batter evenly into the prepared muffin cups. Bake at 350F for 18 minutes or until surface springs back up when lightly touched in center.
7
Prepare frosting. To do so, combine 3 tbsp of softened butter, half-and-half, grated lime rind, and lime juice in a medium bowl. Beat with a mixer at medium speed until smooth. Gradually add powdered sugar and beat until smooth.
8
Spread approximately 2 1/2 tsp of frosting onto each cupcake.

616

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cupcakes, cooking spray, 4 1/2 ounces flour (approximately 1 cup), 3 tablespoons potato starch (or corn starch), and more.

Yes, Coconut Cupcakes With Lime Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!