Wedding Testers: Lime Cupcakes with Coconut Cream Cheese Frosting

What flavors come to your mind when you think of summer?

I think berries and lemonade and greens and tomatoes and honeysuckle. At least, I can smell the honeysuckle.

The wedding couple wanted interesting flavor combinations, cupcakes that smacked of summer.

In the continuing quest for wedding cupcakes, I tried two recipes back to back the other night. Being the butter conservationist that I am, I decided to halve the recipes, making just six of each. Lemon is a summer classic, but we wanted to try out some really interesting flavor combinations, so I went with lime. Just to mix things up. I never said my life was like a Norman Rockwell painting.

I was worried (I worry about inconsequential things sometimes) that the cream cheese frosting would overpower the lime flavor of the cake, but it turned out to be a great complement, a showcase of both the lime and the coconut.

That is, it was a great complement for the better lime cupcake recipe. I tried two, one with coconut mixed into the cake batter, and one without. The first one you can find here. I’ve posted my more favorite one below. What I would really like to do sometime is stuff the lime cupcakes with a whole strawberry, like here. So cute.

I gave these to the Downstairs Girls with express instructions to let me know which cake they like better. Win-win: Getting useful feedback and getting cream cheese frosting out of my sight.

Cream cheese is my vice,

Lauren

Lime Cupcakes with Coconut Cream Cheese Frosting

Adapted from Bon Apppetit

For the cupcakes:

1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

Preheat oven to 350°F and line a standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

For the frosting:

1 8-ounce package cream cheese, room temperature

1 1/2 cups powdered sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon finely grated lime peel

1/2 teaspoon vanilla extract

Beat all ingredient until smooth. Sprinkle with coconut, if you want. Also, I didn’t use lime zest in the frosting. Sorry.

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