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Today is Memorial Day. I hope that you have had your fill of hamburgers and hot dogs, and that you had a glorious weekend with friends and family. I know that I have. Friday was the last day of school for William and Ava and we celebrated with an ice cream and water balloon party for the neighborhood, it was so much fun. I think that it will become an annual event. We are at the point that we are starting to say our goodbyes. Last night we went out with friends and had one last hurrah before we head out. The rest of the weekend was spent catching up on life a bit before we start packing up. We are thrilled to be moving, but saying goodbye is never easy.

Let’s talk about cupcakes, shall we? More specifically my coconut lime cupcakes. I have made these 3 times in the last month, they are that good. When I take a bite, I am magically transported to a tropical island, where I am holding a fruity drink with a little umbrella in it, and slathered in coconut-scented suntan lotion. It doesn’t get much better than that does it?

Reynolds asked me to create a spring inspired cupcake for them and I jumped at the chance. I use Reynolds products all the time, and I am really loving their new Reynolds® Baked for You® StayBrite® Baking Cups. I love to use colored cupcake liners, and have quite a collection. The problem is that when you bake in them, the color fades. Not with these, look how bright and beautiful these turned out. Even better, they are foil on the inside, so the cupcake comes right out. I am going to snatch up every color and pattern that Reynolds makes, because I am in love.

coconut lime cupcake recipe1 box white cake mix
1 1/4 cup water
1/3 cup oil
3 egg whites
zest of 3 limes
1/2 cup coconut, toasted

Frosting:

1/2 stick butter, room temperature
3 cups powdered sugar
1 Tablespoon lime juice
2 teaspoons coconut extract

toasted coconut for garnish

coconut lime cupcake recipeThis is how I toast my coconut, start by lining a baking sheet with tin foil or parchment paper. Spread your coconut out in a thin layer. Bake in a 350 degree oven for about 10 minutes, or until the edges begin to brown. Let cool.

coconut lime cupcake recipeAdd the cake mix, water, oil, egg whites, and lime zest to the bowl on an electric mixer.

coconut lime cupcake recipeMix well until the batter is nice and smooth. Add toasted coconut and mix until combined.

coconut lime cupcake recipeDivide the batter evenly among 24 Reynolds® Baked for You® StayBrite® Baking Cups.

coconut lime cupcake recipeBake in a 350 degree oven for 18 to 20 minutes. Let cool completely.

coconut lime cupcake recipeWhile the cupcakes are cooling, begin working on your frosting. Cream the butter and very slowly add the powdered sugar. Add lime juice and coconut extract until light and fluffy.

coconut lime cupcake recipeSo this trick has rocked my world. I used to dread making cupcakes because I hated cleaning out the piping bags. No more! Lay a large piece of plastic wrap out on the table. Spread the frosting onto the plastic wrap.

coconut lime cupcake recipeTwist the ends.

coconut lime cupcake recipeThread the plastic wrap through the piping bag.

coconut lime cupcake recipeSnip the plastic wrap with scissors.

coconut lime cupcake recipePipe the frosting onto the cupcakes and when you are done, pull the plastic bag out and the bag is clean! So exciting. For real, life changing. Top with more toasted coconut.

coconut lime cupcake recipe

Coconut Lime Cupcakes

Ingredients

  • 1 box white cake mix
  • 1 1/4 cup water
  • 1/3 cup oil
  • 3 egg whites
  • zest of 3 limes
  • 1/2 cup coconut, toasted
  • Frosting:
  • 1/2 stick butter, room temperature
  • 3 cups powdered sugar
  • 1 Tablespoon lime juice
  • 2 teaspoons coconut extract
  • toasted coconut for garnish

Instructions

  1. Add the cake mix, water, oil, egg whites, and lime zest to the bowl on an electric mixer.
  2. Mix well until the batter is nice and smooth. Add toasted coconut and mix until combined.
  3. Divide the batter evenly among 24 Reynolds® Baked for You® StayBrite® Baking Cups.
  4. Bake in a 350 degree oven for 18 to 20 minutes. Let cool completely.
  5. While the cupcakes are cooling, begin working on your frosting. Cream the butter and very slowly add the powdered sugar. Add lime juice and coconut extract until light and fluffy.
  6. Pipe the frosting onto the cupcakes and when you are done, pull the plastic bag out and the bag is clean! So exciting. For real, life changing. Top with more toasted coconut.
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This is a sponsored post provided by Reynolds, however all opinions are 100% my own.

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34 Responses to Coconut Lime Cupcakes

  1. These sound sooo tasty! Love this idea! And so pretty too :)

  2. Jennifer says:

    Consider me inspired!

  3. Ok, several things.
    1. Amazing looking cupcakes. It’s been windy and kind of chilly here, so tropical is a nice word to here right now.
    2. I love those liners. I’ve had the brown/pink flowery ones for a while. I’m just waiting to use them :)
    3. I LOVE that tip about the piping bag/frosting thing. That is pure mind blowing (seriously, my eyes perked up when I saw what you were doing there)

    • bakedbree says:

      Thank you Becca! I love those liners. I used them again this morning and my muffins came right out and looked cute the whole time. And I cannot take full credit for that tip, I saw it on Pinterest.

  4. Tamara Hanks says:

    Yay. I can hardly wait to try this. I’m looking for an occasion. Probably last school day.

  5. [...] Lime Cupcakes May 28, 2012 By bakedbree 5 Comments If you're new here, you may want to subscribe to my RSS feed. Thanks for [...]

  6. June g. says:

    These look so yummy! Maybe I’ll make these for the new coastie couple who bought the house next door!

    • bakedbree says:

      They will love them! And it is so nice of you to make a treat for your new neighbors. They will love it.

  7. Pat says:

    I so wish I had a few of these right now! Anything with coconut and lime totally feels like it’s beach time to me. The idea of the plastic wrap and how to frost the cupcakes is brilliant! You have just encouraged me to get with the program. I haven’t tried the Reynolds baking cups but I will be looking for them.

    Thanks so much for sharing!

    Pat

    • bakedbree says:

      The Reynolds cups are amazing. I used them this morning to make muffins and they popped right out and looked adorable!

  8. My two most favorite flavors all wrapped up in a cupcake! LOVE THIS!

  9. corey says:

    Yummy treat, great find, and a hot tip! You are a genius! I need to stock up on those adorable liners. Can you find them at the grocery store or do you have to hit a speciality cake shop?

  10. Coconut and lime together in a happy marriage? Yes please!

  11. Looking so pretty besides mouth watering. :D

  12. brandi says:

    totally just blew my mind with the frosting tip in the plastic wrap. genius!

  13. lynda says:

    is the frosting recipe right? i made it tonight and the frosting consistency was like play-doh. nearly broke my mixer, and i thought the longer i mixed it would get creamier…but it didn’t. i ended up adding another tablespoon of butter and a splash of milk and it got to a better consistency. it’s delicious but is it really supposed to be 3 cups to a 1/2 stick?

    • bakedbree says:

      Yes it is, I have made it many, many times. I think that your butter was not soft, mine has never done anything like that before. Also, gradually add the sugar, otherwise it will clump.

  14. Gretchen says:

    Best tip EVER!! I hate cleaning out piping bags too. Can’t wait to give these cupcakes a whirl! Thanks so much!

  15. Honestly, when I opened this post I was in awe of the liners and their bright colors. Reynolds must be very happy with you. :) I’m going to ask for my parents to send me some! The cupcakes look yummy too. I used to think that I didn’t like coconut, but I’m starting to think that maybe I do.

  16. Sarah says:

    Just whipped up a batch of these for a bake sale in the morning. Obviously I had to test one first…maybe I’ll just give a monetary donation instead! Seriously yummy!

  17. Thank you so much for this recipe! I made these for Easter not expecting these to be such a hit but let me just say I was wrong! I bit into these and was transported to the islands and all of my family agreed! Everyone ate them on Easter and one family member even begged me to make them again because he loved them so much! Coming from a boxed cake mix (I am more of a homemade fan) I wasn’t expecting much, but these were quick, easy, and better than delicious!

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