Ingredients
Cupcakes
- 1 1/4 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 large egg
- 1 large egg yolk
- 1 c. sugar
- 1/2 c. canola oil
- 1 tsp. vanilla extract
- 1/2 c. sour cream
- 1/2 c. toasted coconut
- zest of 1 lime
Frosting
- 1 8 oz. package cream cheese
- 1 3 oz. package Lime Jello
- 1 stick unsalted butter
- 2 Tbsp. heavy whipping cream
- 3 c. powdered sugar
Instructions
Cupcakes
- Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a large mixing bowl, beat egg, yolk, and sugar until thickened, about 2 minutes.
- Mix in oil and vanilla until well blended.
- Mix in sour cream until no white streaks remain.
- Add flour mixture and blend until batter is smooth.
- Stir in toasted coconut and lime zest.
- Pour into 12 muffin tins lined with cupcake liners.
- Bake at 350 degrees for 23 minutes.
Frosting
- Soften cream cheese and butter.
- Combine cream cheese, butter, Jello, and heavy cream in medium mixing bowl and beat until smooth and thoroughly blended.
- Add powdered sugar and beat 2 minutes.
- *Frosting stores well in refrigerator