Coconut Cupcakes With Lime Buttercream Frosting Recipe

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; 4.5 ounces all-purpose flour (about 1 cup); 3 tablespoons potato 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 fat-free milk; 2 tablespoons flaked sweetened coconut; 1/2 teaspoon vanilla extract; Frosting:; 3 tablespoons butter, softened; 1 teaspoon half-and-half; 1/2 teaspoon grated lime rind; 1 tablespoon fresh lime juice; 4.75 ounces powdered sugar, sifted (about 1 1/3 cups)

Servings: persons

Cupcakes:
Cooking spray
4.5 ounces all-purpose flour (about 1 cup)
3 tablespoons potato 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 fat-free milk
2 tablespoons flaked sweetened coconut
1/2 teaspoon vanilla extract
Frosting:
3 tablespoons butter, softened
1 teaspoon half-and-half
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
4.75 ounces powdered sugar, sifted (about 1 1/3 cups)

1
Preheat oven to 350u00b0.
2
To prepare cupcakes, place 2 muffin cup liners in each of 12 muffin cups; coat liners with cooking spray.
3
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through salt) in a small bowl; stir with a whisk.
4
Combine 3/4 cup sugar and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended (mixture will be the consistency of damp sand). Add egg and egg white, one at a time, beating well after each addition. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture. Fold in coconut and vanilla.
5
Spoon batter evenly into prepared muffin cups. Bake at 350u00b0 for 18 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 2 minutes; remove from pan. Cool completely on wire rack.
6
To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add the powdered sugar, beating just until smooth. Spread about 2 1/2 teaspoons frosting onto each cupcake.
7
Find potato starch in the supermarket baking aisle. Use lemon rind and fresh lemon juice in place of the lime for a variation.

626

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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, 4.5 ounces all-purpose flour (about 1 cup), 3 tablespoons potato 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.

Coconut Cupcakes With Lime Buttercream Frosting

How did you like this recipe?

Frequently Asked Questions