Coconut Cupcakes With Lime Buttercream Frosting

Submitted by Pamelamb

"From Cooking Light. These amazing cupcakes taste like they came straight from a bakery! The recipe calls for potato starch but I haven't been able to locate any. Instead, I substituted it with corn starch and it still tasted delicious. These are only 196 calories per cupcake!"

 

• Ready In: 43mins
• Ingredients: 17
• Yields: 12 cupcakes
• Serves: 12

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

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.

Reviews

[Snowpeas]

I needed a nice, refreshing buttercream recipe for a cake I was baking. I used this one, and wow! It is absolutely delicious - and I'm not a frosting lover! Perfect for a summer day. The lime really gives a nice light refreshing kick against the heaviness of butter. Lovely! Will have to try the cake recipe next!

 

[ShortieNJ]

yummy - i think i'd add some coconut extract to the cupcake next time to make that flavor a bit more prominent...but, altogether a nice treat

 

[Muffin Goddess]

Very nice little low-guilt treats! I found that the cupcake part was a bit eggy tasting, and the coconut flavor was not very prominent, so I would probably replace the egg white with a whole egg next time, and maybe add some coconut extract to the batter instead of the vanilla. With that said, I really liked how citrusy and tart the frosting was. As written, this recipe doesn't make very much frosting, but the tartness of it ensures that you get more bang for your buck with just a small amount per cupcake. Because I'm a rabid frosting lover, I would probably double the frosting part next time, but that's not to say that these cupcakes seemed underfrosted as written. All in all, a yummy little treat that would be great for lime lovers. Thanks for posting! Made for PAC Spring '10 :)