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March 05, 2019

Good Dee's Coconut Lime Cupcakes

From Deana Karim

Good Dee's Coconut Lime Cupcakes

Ready for Summer? Let's Bake It Happen!

Whip up a batch of Good Dee's Coconut Lime cupcakes and put the lime in da coconut and whisk it all up. Okay, enough with the punny jokes. These are so crisp and fresh tasting you will think you're on an island. Give them a shot - tag us on Instagram or Facebook @gooddeesmix

Servings: 12

Calories per Serving: 164kcal


Tools: two medium mixing bowls, two small bowls, microplane or small grater,

stand mixer or hand mixer with whisk or beater attachment, 12 cupcake liners, a

cupcake tin, baking sheet pan, one sheet of parchment paper, and a small plastic

sandwich bag (what I used) or piping bag

Sour cream and cream cheese for the frosting needs to be brought to room

temperature so allow two hours, depending on the ambient temperature

Cupcakes need to cool completely before frosting so allow at least an hour

Before zesting and juicing limes, roll them on the counter by pressing down with

your hand firmly until they soften up - this makes them far easier to squeeze!!

Ingredients for cupcakes:

2 eggs

74g butter or coconut oil, melted

1 package Good Dee’s coconut snack cake mix

1/4c lime juice OR sugar-free lemon lime soda

1 tbsp lime zest

1 tsp vanilla extract

Ingredients for frosting:

112g cream cheese, softened to room temperature

90g sour cream, at room temperature

15-30g granulated sweetener, to taste

1/4c lime juice

2 tsp lime zest

Ingredients for topping/decoration:

15g unsweetened coconut shreds, toasted

1 tsp lime zest


1. Preheat oven to 350f/175c

2. Zest 3 limes, reserving zest in a small bowl; then, cut the limes in half and squeeze juice

into another small bowl

3. Line cupcake tin with cupcake liners

4. Combine eggs, butter, vanilla extract, and lime zest in a medium bowl and mix well

5. Add the coconut cake mix, stir until combined, and then add lime juice or lemon-lime soda (if you use the soda, it will bubble but will not overflow) and mix well

6. Let the mixture sit for 3-5 minutes, and then fill each cupcake liner 1/2-3/4 of the way until all the batter is used

7. Bake for 25-30 minutes (rotating pan halfway through) or until edges are set and

golden and a toothpick inserted into the center of a cupcake comes out clean

8. As the cupcakes bake, prepare the frosting by mixing the cream cheese and sour cream in a medium bowl with a hand mixer or in the bowl of a stand mixer with the whisk or paddle attachment

9. Add the sweetener once the cream cheese and sour cream are well combined

10. Add the lime juice, lime zest, and vanilla extract and mix well; once the frosting is prepared, refrigerate

11. Allow the cupcakes to cool completely in the tin, which will take at least an hour

12. On a baking sheet lined with parchment, spread the coconut flakes and place sheet in the oven, still at 350f/175c; toast the flakes for about 8 minutes until golden brown and fragrant

13. Remove the frosting from the refrigerator and spoon it into a sandwich/piping bag, pressing into one corner and pushing the air out before closing

14. Cut off the corner of the sandwich bag and frost each cupcake

15. Top with the toasted coconut flakes and lime zest

Unfrosted, the cakes can be kept at room temperature for up to three days, but the frosted cakes should be refrigerated and will keep for a week. Unfrosted cakes can be frozen for several months but should not be frozen once frosted - sour cream does not fare well in the freezer.

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