These heavenly to-go cupcakes come from one of my heavenly go-to recipe books, Cupcake Heaven by Susannah Blake. It’s a lovely tropical blend that’ll have you singing “You put the lime in the coconut…”
Creamy Coconut Cupcakes (makes 1 dozen)
6 tbsp. butter, softened
½ cup sugar
2 tbsp. creamed coconut
¾ cup self-rising flour
1 tsp. baking powder
3 tbsp. sweetened flaked coconut
grated peel from 1 lime
2 tbsp. milk
Preheat oven to 350°F. Line 12 cupcake wells with 12 muffin cups.
Beat butter, sugar and coconut together until creamy. Beat in eggs, one at a time. Sift in flour and baking powder and fold into mixture along with the coconut and grated lime peel then milk.
Evenly divide batter into cupcake wells and bake for 15-17 minutes. Let stand in pan for 5 minutes then move cupcakes to a wire rack to cool completely.
Lime Cream Cheese Frosting
5 oz. cream cheese; softened
½ cup icing sugar
2 tsp. lime juice; freshly squeezed
Sweetened flaked coconut
Beat together cream cheese, icing sugar and lime juice until creamy. Swirl the frosting onto the cupcakes and sprinkle with the sweetened flaked coconut at will.