Coconut Cupcakes With Lime Buttercream Frosting
Ready In: 43 mins
Serves: 12
Yields: 12 cupcakes
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)
Directions
- Preheat oven to 350 degrees Farenheit. Place 2 muffin cup liners in each of 12 muffin cups. Coat liners with cooking spray.
- 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.
- 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.
- One at a time, add egg and beat well then add egg white and beat well.
- Add flour mixture and milk alternately, beginning and ending with flour mixture. Fold in coconut and vanilla.
- 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.
- 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.
- Spread approximately 2 1/2 tsp of frosting onto each cupcake.
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