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Coconut-Lime Cupcakes
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Coconut-Lime Cupcakes

1 Hour 12 Minutes
30 Min Prep
1 Hr 12 Min Cook
Beat first 4 ingredients| 1 cup coconut milk and lime juice in large bowl with mixer until blended. Stir in 3/4 cup shredded coconut; spoon into 24 paper-lined muffin cups.,Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.,Meanwhile| cook remaining milk in saucepan on medium heat 10 min. or until reduced to about 1/4 cup| stirring frequently. Cool completely.,Beat cream cheese| butter| vanilla| lime zest and cooled milk in large bowl with mixer until blended. Gradually add sugar| mixing well after each addition. Spread over cupcakes; sprinkle with remaining shredded coconut.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup GOYA® Vegetable Oil
3 egg s
1 can (13.5 oz.) GOYA® Coconut Milk, divided
zest and juice from 1 lime, divided
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
3 cups powdered sugar
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GOYA is a registered trademark of Goya Foods, Inc.
Let's Make It
1
Heat oven to 350ºF.
2
Beat first 4 ingredients, 1 cup coconut milk and lime juice in large bowl with mixer until blended. Stir in 3/4 cup shredded coconut; spoon into 24 paper-lined muffin cups.
3
Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
4
Meanwhile, cook remaining milk in saucepan on medium heat 10 min. or until reduced to about 1/4 cup, stirring frequently. Cool completely.
5
Beat cream cheese, butter, vanilla, lime zest and cooled milk in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Spread over cupcakes; sprinkle with remaining shredded coconut.
Kitchen Tips
Size Wise
With built-in portion control, cupcakes make perfect party fare. This recipe makes 24 servings, enough to feed a crowd.
Special Extra
Sprinkle 1/2 cup finely chopped fresh pineapple over frosted cupcakes just before serving.
How to Store
Keep frosted cupcakes refrigerated.
Special Extra
Serve this delicious recipe with GOYA® Coconut Water or your favorite prepared CRYSTAL LIGHT Drink Mix.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 230mg
10%
Total Carbohydrates 34g
12%
Dietary Fibers 1g
4%
Sugars 27g
54%
Protein 3g
6%
Vitamin A
6%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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