Coconut Cupcakes with Lime Buttercream Frosting

  • kaycee Posted: 05/14/09
    Worthy of a Special Occasion

    I absolutely loved the icing and the toasted coconut, out of this world. I couldn't find potato starch. I used potato flour instead. The result was moist delish cupcakes, but not light or airy. An adult cupcake without the disgusting canned frosting that unfortunately is so common.

  • smith3576 Posted: 11/04/10
    Worthy of a Special Occasion

    I'm not sure why these have such high marks. The cupcakes themselves have almost no taste (even though I added 3 tspns of coconut extract to the batter)and the frosting is overwhelmingly sweet (even with less sugar than called for, and extra lime juice).

  • wonderwab Posted: 05/30/09
    Worthy of a Special Occasion

    Like some of the other reviewers, my cupcakes came out tough and rubbery in texture, and basically inedible. The only redeeming aspect of this recipe is the Lime Buttercream Frosting. I won't make the cupcakes again, but I'll use the frosting with other recipe.

  • tjnmexico Posted: 02/18/11
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    Double the frosting for sure!

  • joyfullytired Posted: 06/21/09
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    I was a bit put off by the directions - I mean, is it 4.5 ounces or about 1 cup or is it 4.75 oz or 1 1/2 cups???- - that totally makes a difference in the outcome of the cupcake. That could be why some folks have bad reviews. I chose to follow the weight measurements, and I'll have to say, it turned out fabulous. Very light and moist. Delicate coconut flavor. And the frosting was THE best! Can't wait to use that on a cake. We made these for Fathers Day and my hubby LOVED them. So my main reason for a 4 vs a 5 is the directions.

  • JasonM Posted: 06/08/09
    Worthy of a Special Occasion

    I made these for a friend's birthday party and they turned out great. In agreement with many of the reviewers, I'd have to say that the texture of these cupcakes is not "typical". But, I would not go so far as to call them dense or heavy because they truly have a fine crumb... only a sturdy, fine crumb. Even with the addition of potato starch, the moist, oily cakey goodness of a "non-light" cupcake is missing; but the taste, I feel, makes up for this. I made no alterations to this recipe at all except that I made the cupcakes a day ahead, refrigerated them overnight, and then frosted them the day of the party. We will make these again.

  • KellyAF Posted: 04/18/09
    Worthy of a Special Occasion

    WOW!!!! These are amazing follow the recipe exactly and you can't go wrong!!!! Best cupcakes ever. Icing is amazing too!!!

  • kimberlyRD Posted: 06/24/09
    Worthy of a Special Occasion

    These cupcakes were fabulous! I couldn't find potato starch so I just substituted regular flour, which worked out fine. I absolutely love the frosting! I think next time I will also put coconut in the frosting! Yum!

  • ewyancy Posted: 04/03/10
    Worthy of a Special Occasion

    Was disappointed that mine also turned out dense. I'm not entirely sure it wasn't my fault, though. I used cake flour and substituted corn starch for the potato starch. Otherwise I followed the recipe exactly. The frosting was very yummy and I'll probably use that recipe again. May try the cupcakes again just to see if I have a different outcome.

  • nylucy4 Posted: 05/27/09
    Worthy of a Special Occasion

    The cake part was very dense. I would have preferred something lighter. The icing is great. Probably wouldn't make again.

  • Runnergal Posted: 05/18/09
    Worthy of a Special Occasion

    I made these cupcakes for a Mother's Day barbeque and everyone loved them! They were described as a "perfect taste of summer"! I had a little trouble finding the Potato Starch, but did finally locate it. While I was trying to find it I did some research and learned that you will often find it in the Kosher section of your grocery store, because it is used in place of cornstarch during passover. Didn't know that! I also learned that if you can't find it, you can substitue cornstarch, but potato starch might have a "cleaner" flavor. I found the coconut flavor to be not as strong as I wanted, so I added 1 Tablespoon of coconut extract just to punch it up a bit and I thinked it worked great. I have already gotten several request for this recipe from the mom's who tasted the finished product. Easy to make and wonderful flavor!

  • Mleigh Posted: 04/20/10
    Worthy of a Special Occasion

    I made these for dessert for a spring-themed "Ladies Night" dinner and served them alongside bowls of fresh strawberries and blackberries. They looked very pretty and tasted great too, and were just the right small size for an indulgent treat (at least 2 of the ladies are trying to drop a few pounds). I really liked the frosting. I did add a sprinkle of coconut to the top because I thought it would look nice with the flecks of lime zest in the frosting, and it did.

  • cookiegirls Posted: 10/01/09
    Worthy of a Special Occasion

    I thought these were great. I actually used corn starch because I didn't have potato starch and they turned out just fine. The frosting is amazing. I love limes.

  • Chocoholic222 Posted: 05/07/09
    Worthy of a Special Occasion

    Absolutely delicious! Moist texture just as it was described. The frosting had just the right amount of lime. Potato starch was real easy to find but like the other comment I've never known what to do with it. Now I do. I'm going to make these for Mother's Day and an upcoming graduation brunch.

  • sarieann Posted: 05/09/09
    Worthy of a Special Occasion

    These cupcakes were unbelievable! So dense, hit the spot! I made these for myself for Mothers Day. I didn't know if my kids or husband would care for yummy coconut. They all went nuts for these! A "go to" recipe for sure!

  • Cocomo Posted: 05/25/09
    Worthy of a Special Occasion

    I tried making these cupcakes for Memorial Day but they were Terrible!!! I made them twice just to make sure I measured correctly. The cupcakes were VERY rubbery and did not rise. I did not bother making the frosting, the cakes are in the trash! I have no idea where I went wrong! Is there a trick to this recipe???

  • Italy2011 Posted: 05/06/09
    Worthy of a Special Occasion

    These were incredible. The texture was moist and delicate. The frosting was the delicious-I couldn't believe these were light! I've seen potato starch at Whole Foods but never knew what to do with it. I made another cake recipe from CL and threw in a few tablespoons of potato starch and it was more moist than in the past when I made it. I'm making these for Mother's Day brunch. Lime and coconut are my mom's favorite combo. Cooking Light is always teaching me new things about cooking and that's why I've always been a fan.

  • Luckylassy Posted: 05/27/09
    Worthy of a Special Occasion

    My only advice is to add more coconut to the icing. In fact, I made a variation of these with no lime in the icing just some additional whipping creme (to make up for the liquid) and some extra coconut. It was so light and delicous. I will make these again, but probably without the lime.

  • welovegracie Posted: 06/06/09
    Worthy of a Special Occasion

    AWESOME! Everything about this recipe was easy. I substituted lemon for lime because I only had a lemon. The potato starch was easy to find and gave the recipe a light texture. My family raved about these cupcakes. I doubled the batch and they were gone the next day. I will definitley make this recipe again.

  • rmiller2 Posted: 08/24/10
    Worthy of a Special Occasion

    These cupcakes were loved by my family. They turned out light and fluffy and a bit moist. Personally, I like moister/denser cake/cupcakes so maybe the I should have used potato flour instead but they were very good and tasted like they should for cupcake lovers. I thought the coconut flavor could be increased in the cupcakes, especially since they are called coconut cupcakes. If you didn't know they were coconut cupcakes, I wouldn't have guessed that right away. The icing was amazing though. I halved that recipe because my family doesn't like too much icing on their cupcakes. I also added some coconut to the frosting and drizzled the tops with extra lime rind. I liked the small amount of butter used in these cupcakes too.

  • Meghan29 Posted: 05/04/09
    Worthy of a Special Occasion

    I made this recipe with no alterations, and while the lime buttercream frosting was amazing and definitely worth visiting again, the cupcakes themselves were very disappointing. Somehow the cakes turned out rubbery and chewy, with the texture of a jellybean. Maybe it was the potato starch. It was a far cry from the "moist, light result" suggested in the recipe intro. I've never made cupcakes that tasted like that before. However I plan on using the frosting part of the recipe again, though on different cakes. Were it not for the frosting, this recipe would have gotten a one star rating from me.

  • kelfromcolo Posted: 05/21/09
    Worthy of a Special Occasion

    I love the texture of these cupcakes, and the icing is amazing. The only thing I would do different is maybe add more coconut or coconut extract to the batter because I didn't get much of a coconut flavor from the cupcakes. Overall, very good recipe that I will definitely make again.

  • Gabre03 Posted: 07/23/09
    Worthy of a Special Occasion

    I made these cupcakes for a BBQ and they were a hit! I made them mini sized so they were easy to just pick up and eat and everyone couldn't help popping one in their mouth every time they walked by. They were delicious, I will definitely be making them again!

  • Holly200921 Posted: 05/27/09
    Worthy of a Special Occasion

    These were so moist and the frosting delicious. The perfect spring/summer dessert. When I saw how low the calories were I was tempted to add some more butter but there was no need because they were perfect as they were printed. These will become a staple.

  • Ellencar Posted: 05/31/09
    Worthy of a Special Occasion

    I loved this recipe! Everything worked out well. I baked mine 1 minute less than printed. Other than that it was just fine. I haven't baked a cupcake in years and I forgot how fun they are. I was able to find the potato starch in my supermarket. I'd give 'em 10 stars if I could!

  • AFoley Posted: 07/04/09
    Worthy of a Special Occasion

    Cupcakes were amazing. Had hard time finding potato starch at the grocery store (kept finding "potato starch flour" which was not what I was looking for) - finally found it in the gluten-free aisle. Cupcakes were a bit dense, but the frosting was delicious. Would recommend eating cupcakes as soon as possible - the frosting seemed to be separating two days later (was not kept in the refrigerator). Company loved the dessert!

  • lecolburn Posted: 03/27/10
    Worthy of a Special Occasion

    These cupcakes are delicious! After reading the other reviews I added a bit of the shredded coconut to the frosting then lightly toasted extra coconut and sprinkled it on top. These are a perfect spring treat!

  • dranieri Posted: 08/15/10
    Worthy of a Special Occasion

    These are a favorite for everyone I make them for. They are great for a picnic easy to make and light enough that you will want to eat at least two.

  • EgyptianHeidi Posted: 06/17/10
    Worthy of a Special Occasion

    I thought this was an excellent recipe! I only made a couple of changes: I used Coconut Creme flavored CoffeeMate instead of Half & Half. I also sprinkled the final product with fresh lime zest and coconut. I doubled the recipe and only ended up with 20 cupcakes, so I'm not sure this really yields a dozen...

  • Dunateo Posted: 05/08/11
    Worthy of a Special Occasion

    I don't know what I did wrong, but the texture was rubbery. I did everything the direction stated. I was making these for a spring bbq and had to make a different recipe at the last minute. The frosting was great - the only saving grace to this recipe. Definitely will not make again.

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