Lime Coconut Rum Cupcakes Recipe

Name: Lime Coconut Rum Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, melted; 1/3 cup stevia; Juice of 1 lime, reserve 2 teaspoons for icing; 2 tablespoons dark rum or coconut rum or 1 teaspon vanilla extract mixed with 1 tablespoon water; 1 teaspoon vanilla extract; 4 large eggs; 1 cup Atkins Flour Mix (SEE STEP 1); 1/3 cup unsweetened shredded coconut; 1 1/4 teaspoons baking powder; 1/4 teaspoon salt; 4 ounces full-fat cream cheese, room temperature; 2 tablespoons stevia; Zest of 1 lime, plus reserved 2 teaspoons lime juice; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, room temperature; 1/2 cup unsweetened shredded coconut

Servings: persons

1/2 cup unsalted butter, melted
1/3 cup stevia
Juice of 1 lime, reserve 2 teaspoons for icing
2 tablespoons dark rum or coconut rum or 1 teaspon vanilla extract mixed with 1 tablespoon water
1 teaspoon vanilla extract
4 large eggs
1 cup Atkins Flour Mix (SEE STEP 1)
1/3 cup unsweetened shredded coconut
1 1/4 teaspoons baking powder
1/4 teaspoon salt
4 ounces full-fat cream cheese, room temperature
2 tablespoons stevia
Zest of 1 lime, plus reserved 2 teaspoons lime juice
1 teaspoon vanilla extract
1/2 cup unsalted butter, room temperature
1/2 cup unsweetened shredded coconut

1
ATKINS FLOUR MIX: 1/4 cup wheat bran, 1 + 1/8 cups whole grain soy flour, 2/3 cup vanilla whey protein powder, 1/4 cup golden flaxseed meal, 2/3 cup vital wheat gluten flour. Combine all the ingredients, and mix thoroughly. Use immediately, or store in an airtight container in the refrigerator for up to 1 month.
2
CUPCAKES: Heat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcakes liners. Place the butter, stevia, lime juice, rum, and vanilla in a large bowl, and beat with an electric mixer until smooth and creamy. Beat in the eggs. In a separate bowl, place the Atkins Flour Mix, coconut, baking powder, and salt, and stir well.
3
Using a stand or hand mixer, slowly add the flour and coconut mixture to the wet ingredients. Beat until smooth, about 1 minute. Pour into the prepared muffin tin. Bake for 14-16 minutes, until the cake springs back when lightly touched in the middle. Cool in the pan on a wire rack for 5 minutes.
4
ICING: Place the cream cheese in a medium mixing bowl along with the stevia, lime zest, reserved lime juice, and vanilla extract. Whip well until smooth, 30 seconds- 1 minute. Add the butter and mix until smooth. Ice the cooled cupcakes and sprinkle with coconut. Serve immediately or store in the airtight container at room temperature for up to 4 days.

786

kcal

Calories

Fat

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 1/2 cup unsalted butter, melted, 1/3 cup stevia, Juice of 1 lime, reserve 2 teaspoons for icing, 2 tablespoons dark rum or coconut rum or 1 teaspon vanilla extract mixed with 1 tablespoon water, and more.

Yes, Lime Coconut Rum Cupcakes 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!

Lime Coconut Rum Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions