Coconut-Lime Cupcakes

Coconut-Lime Cupcakes

PREP TIME: 30 min.

TOTAL TIME: 1 hr., 12 min. (including cooling)

MAKES: 24 servings

What You Need

Make It

  • HEAT oven to 350ºF.
  • BEAT first 4 ingredients, 1 cup coconut milk and lime juice in large bowl with mixer until blended. Stir in ¾ 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 minutes. Remove to wire racks; cool completely.
  • MEANWHILE, cook remaining milk in saucepan on medium heat 10 minutes or until reduced to about ¼ 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.
  • Size Wise:With built-in portion control, cupcakes make perfect party fare. This recipe MAKES 24 servings, enough to feed a crowd.
  • Special Extras:Sprinkle ½ cup finely chopped fresh pineapple over frosted cupcakes just before serving.
  • Serve this delicious recipe with GOYA® Coconut Water or your favorite prepared CRYSTAL LIGHT Drink Mix.
  • How to Store:Keep frosted cupcakes refrigerated.
Nutrition Info Per Serving
Calories 290
Total fat 17g
Saturated fat 11g
Trans fat 0g
Cholesterol 50mg
Sodium 230mg
Carbohydrate 34g
Dietary fiber <1g
Sugars 27g
Protein 3g
Vitamin A 6%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 2%DV
Discover more products from Kraft & Goya
Discover more products from Kraft & Goya