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Never Bashful with Butter Blog


24 cupcakes



MacGourmet downloadLime & Coconut Cupcakes. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Lime & Coconut Cupcakes


  • 1 ¾ cup sifted cake flour
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoons salt
  • ½ cup butter
  • 1 cup sugar
  • 2 tablespoons sugar
  • 3 egg whites
  • cup milk
  • 2 tablespoons coconut extract
  • 1 cup coconut
  • 1 tablespoon lime juice


Mix everything but the coconut in a large mixing bowl. Get any lumps worked out and then add the coconut. Fold it in and pour into your prepared cupcake papers.

Bake at 350 for 7-10 minutes (depending on the size of your cupcakes)

Take them out and let them cool.

For the Lime Buttercream Frosting
1 stick of butter, cold and chopped into small pieces
1/2 cup whipping cream
1 WHOLE BAG of powdered sugar
4-5 tablespoons of lime juice.

You have to be careful how you mix these ingredients. If you add them incorrectly, or pour the lime juice into the whipping cream (or vice versa) you'll end up with gross looking curdled cream. Thats what happens when the citric acid is introduced directly into the cream.

So what you want to do is-

Put the butter in the mixer. Whip it up until its nice and creamy. Add about a 1/3 of the bag of powdered sugar slowly, so you dont end up covering yourself and your kitchen in a thin layer of powder.

You should end up with a doughy substance. Keep the mixer running and pour in half of the whipping cream. This will soften up the dough and fully integrate itself into the buttery sugar mixture.

Now add another third of the powdered sugar. Keep the mixer running and add the lime juice, tablespoon by tablespoon, making sure they're fulling mixing in with the buttercream. When you've added all the lime juice, add the rest of the powdered sugar.

If the buttercream looks light and fluffy and spreadable, dont bother adding the rest of the whipping cream. If the buttercream is hard, add the rest of the whipping cream slowly, stopping when the buttercream has come to the desired consistancy.

Never pour all the ingredients into the mixing bowl at the same time and then turn it on. I'm telling you, you'll end up with curdled milk in the bowl, and thats gross.

If you've got time, put the frosting in a ziploc bag and let it sit in the fridge for a little bit before using it. It'll harden up a bit, but the flavours will really ripen in the fridge.

Otherwise, put the buttercream into a decorators bag with a coupler and a #10 round tip or a filling tip.

When the cupcakes are all cooled, press the tip of the bag into the top of the cupcake in the center. Squeeze lightly and fill the cupcake with the icing. Dont fill too much. You should be able to tell if the icing is moving into the cake.

After you've filled the cupcakes, wash off the tip and replace it. Use it to ice a nice frosting swirl on the top of the cupcake and top with a garnish of your choice. I flattened a red dots candy and cut out a heart shape. You could use anything, even just pressing the top of the cupcake into some shredded coconut, if you like that elegant look.


I used the creaming method to build the cake batter. I also had a scant amount of cake flour and used what I had. The cupcakes had a very light texture


cupcakes lime coconut cake flour egg white butter sugar