“These wonderfully moist cakes are loaded with iime flavor. They would make a lovely addition to an Asian menu, a tropical grilled meal or a brunch spread.”
6tablespoonsunsalted butter, softened
1tablespoonfinely grated lime peel
1teaspoonfresh lime juice
1 1/2 cupsall-purpose flour
1/2 teaspoonbaking powder
1/2 teaspoonbaking soda
1/4 cuppowdered sugar
1teaspoongrated lime peel
1cupfinely shredded coconut
Heat oven to 350°F.
Grease 12-cup muffin pan or line with baking cups.
In large bowl, beat butter and sugar at medium speed 5 to 6 minutes or until light and fluffy.
Beat in egg, 1 tablespoon lime peel and 1 teaspoon lime juice.
In medium bowl, stir together flour, baking powder, baking soda and salt.
At low speed, beat sour cream into butter mixture alternately with flour mixture.
Spoon batter into muffin pan, filling two-thirds full.
Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes.
Remove from pan; cool completely.
In large bowl, beat all frosting ingredients at medium speed until stiff-peaks form.
Spread each cupcake with frosting; sprinkle with coconut.
Refrigerate until ready to serve.
“These are excellent.I was just about to share this same recipe, but found this version already posted so I thought I would offer my comments.I made these for my daughter’s birthday one year and they were a big hit with the kids, now they are a favorite.These are full of lime flavor and very sweet.I garnish each with a slice of candy made to look like limes.We call these “You put the lime in the coconut” Cupcakes.”
“I loved these cupcakes!In all honesty, I didn’t care for the frosting that much because I don’t really like whipped cream frostings.But that’s just my personal preference, and everybody else thought the cupcake & frosting were both amazing, so I’ll stick with 5 stars for the whole thing. :)”