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coconut lime cupcakes

(1 rating)
sandykay avatar
Recipe by
Sandy Farnham
@sandykay
Monticello, MS

I came up with this recipe while searching the internet for a lighter version coconut cupcake. I found a recipe for Coconut-Lime cupcakes and modified it slightly to make it lighter. Then I basically used my Grandmother's 7 minute icing recipe also modified (by adding mini-marshmallows). I had some toasted coconut and walnuts left over from another recipe and this was the result! Very yummy!

(1 rating)

Ingredients For coconut lime cupcakes

  • 3/4 c
    sugar
  • 6 Tbsp
    margarine or butter
  • 1
    egg
  • 1 tsp
    lime juice
  • 1 1/2 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 c
    fat free or light sour cream
  • 1 tsp
    pure vanilla extract
  • 1/2 tsp
    lorann professional coconut emulsion
  • MARSHMALLOW FROSTING
  • 1 1/2 c
    sugar
  • 1/2 c
    water
  • 1 Tbsp
    karo
  • 2
    egg whites, room temperature
  • 1/2 tsp
    pure vanilla extract
  • 1 c
    mini-marshmallows
  • TOPPING
  • 1/2 c
    toasted coconut
  • 1/4 c
    toasted chopped walnuts

How To Make coconut lime cupcakes

  • 1
    Preheat oven to 350.
  • 2
    Spray two muffin pans with non-stick spray or use cupcake liners.
  • 3
    Beat margarine and sugar until well blended.
  • 4
    Add egg, beat well. Add lime juice, vanilla and coconut emulsion.
  • 5
    In a separate bowl, sift flour, salt, baking powder and baking soda together.
  • 6
    Slowly beat in sour cream and flour alternately into butter mixture.
  • 7
    Spoon into muffin tins, about 2/3 full.
  • 8
    Bake about 20 to 25 minutes. Cupcakes are done when they spring back to the touch and are slightly golden brown on top.
  • 9
    Cool before frosting.
  • 10
    While cupcakes are cooling, put sugar, Karo and water in medium boiler on stove. Cook on medium-high, stirring constantly until boiling. Boil until mixture spins a thread when poured from a spoon. Turn off heat, add mini-marshmallows, don't stir. Meanwhile beat egg whites until peaks form. Pour hot syrup over egg whites beating on high constantly. Be careful! Syrup is very hot! Beat for another two minutes. Add pinch of salt and vanilla and stir. If frosting looks too runny, put in fridge to cool before frosting cupcakes.
  • 11
    Frost cupcakes, add a pinch of coconut-walnut topping to each one. (I always process the walnuts and coconut in a mini chopper before toasting)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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