Coconut Lime Cupcakes (with Cream Cheese Frosting)

Happy Spring!  Okay, so I am a little late since the first day of spring was a couple days ago.  But I had every intention of not being late.  Does that make anyone feel better?   I have had cupcakes in my head for a while now, which is abnormal for me.  I know that they are a big deal, but I don't really make a lot of cupcakes.  Even though, I am pretty sure, Martha would hate me if she knew me, I can safely say she knows how to make a cupcake.  

I decided I wanted a coconut and lime cupcake and it was a good idea, it just wasn't a cupcake that Martha had online.  She does have this coconut cupcake recipe on her site that I adapted to be limey.  And I have fallen in love.  I didn't take as many pictures as I normally would have because I thought it might take a couple tries to get them how I wanted them.  It didn't.  If I would have taken photos of everything, you can bet it would have taken me 80 tries to get edible cupcakes.  That's just how I roll.

Coconut-Lime Cupcakes with Coconut Lime Cream Cheese Frosting

Ingredients:

For the cupcakes:

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

2/3 cup sweetened, flaked coconut

1/2 cup + 2 T butter

1 cup sugar

1/2 tsp vanilla

1/2 tsp coconut extract

1 T lime juice

1 tsp lime zest

1/2 cup coconut milk

4 egg whites with 2 T sugar

For the Frosting:

6 oz cream cheese (cold)

1 T lime juice

3 T butter

1/2 tsp coconut extract

2- 2 1/2 cups powdered sugar

For the CUPCAKES:  Preheat oven to 350.  In mixer add egg whites and beat until foamy.  Add 2 T of sugar and continue beating until stiff peaks form.  Remove from bowl and set aside.  In a separate bowl, mix dry ingredients with coconut and set aside.  In mixer, cream butter and sugar together until light and fluffy (about 2 minutes)  Add vanilla, coconut extract, lime juice and lime zest and combine.  Alternating with coconut milk and dry ingredients, add in increments.  About 1/3 of the dry and then about 1/3 of the coconut milk and continue until all combined.  Fold in egg whites 1/3 at a time.  Line or grease muffin tins and fill (about 1/4 cup in each one) to the top of the tin.  

 

Bake for 20-25 minutes until lightly browned and toothpick inserted into the center comes out clean.  

Cool completely.

For the FROSTING:  With paddle attachment beat cream cheese and butter until smooth.  (2-3 minutes)  Add lime juice and extract and combine.  Add about 1/3 of the powdered sugar and mix to combine.  Continue adding powdered sugar until frosting is desired consistency.  Frost cupcakes.  Garnish with coconut and pieces of lime, if desired.  Makes 12 cupcakes.

I was trying to convey how moist they were.  I really don't think the photos do them justice.

Source:  Cupcakes-Adapted from:  MarthaStewart.com, Frosting-Amanda Original

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