Coconut-Lime Cupcakes

Ingredients

• 1 yellow or white cake mix (we’re hopelessly devoted to Duncan Hines)
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 2 teaspoons coconut extract
• zest of 1 medium lime
• 1 cup coconut
• 3 8-ounce packages full-fat cream cheese (softened (normally I’d say low-fat is fine, but in this case, it would be too runny))
• 3/4 cup butter (softened)
• 3 cups powdered sugar
• juice of 1 medium lime
• 2 teaspoons coconut extract
• sweetened coconut
• lime zest

Instructions

1. 1

   Preheat oven to 350℉. Disregard the instructions on the cake mix box. Line 2 12-cup muffin tins with cupcake liners and set aside.

2. 2

   In a large bowl or the bowl of a heavy-duty mixer, combine all the cake ingredients except for the coconut: cake mix, eggs, oil. sour cream, vanilla and coconut extracts, and lime zest. Mix on low for 30 seconds or until all the ingredients are roughly combined and then mix on high for 3 minutes. Add the coconut and mix until just combined.

3. 3

   Evenly distribute the batter among the lined muffin tin. Bake for 16-22 minutes or until a pick inserted into the center of a cupcake comes out clean and the tops are very lightly golden. Be SURE not to overbake these cupcakes because they will taste stale. Remove from oven and allow to cool completely.

4. 4

   While the cupcakes are cooling, prepare the frosting. Combine the cream cheese and butter in a large bowl or the bowl of a heavy-duty mixer. Whip until light and fluffy. Add remaining ingredients and mix until well-combined. Transfer to a piping bag and swirl the icing over the cooled cupcakes. Garnish with a sprinkling of coconut and a little lime zest. Cover and refrigerate any leftovers. Makes 24 cupcakes.