Yield
12 servings (serving size: 1 cupcake)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cupcakes, place 2 muffin cup liners in each of 12 muffin cups; coat liners with cooking spray.

Step 3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through salt) in a small bowl; stir with a whisk.

Step 4

Combine 3/4 cup sugar and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended (mixture will be the consistency of damp sand). Add egg and egg white, one at a time, beating well after each addition. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture. Fold in coconut and vanilla.

Step 5

Spoon batter evenly into prepared muffin cups. Bake at 350° for 18 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 2 minutes; remove from pan. Cool completely on wire rack.

Step 6

To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add the powdered sugar, beating just until smooth. Spread about 2 1/2 teaspoons frosting onto each cupcake.

Chef's Notes

Find potato starch in the supermarket baking aisle. Use lemon rind and fresh lemon juice in place of the lime for a variation.

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