To prepare cupcakes, place 2 muffin cup liners in each of 12 muffin cups; coat liners with cooking spray.
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.
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.
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.
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.
Find potato starch in the supermarket baking aisle. Use lemon rind and fresh lemon juice in place of the lime for a variation.
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.
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).
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.
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...
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.
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.
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!