Key Lime Coconut Cupcakes with White Chocolate Frosting

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I totally loved these! The only problem for me was the beginning and the begginning for the frosting. But, I cleverly fixed my problem of stiff butter by bringing my hairdryer into the recipe! Werid, I know, but, it worked like a charm! I AM SOO making these again!

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SO GOOD!! I also added a bit more of the key lime juice to give it a little more flavor, but I loved how dense the cupcakes turned out. These got rave reviews at my house! WIll definitely make these again.

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Excellent!! I did use bottled key lime juice and regular lime vest. I also grated a little zest on top and they were very pretty. Half were used for a work meeting one night and a school meeting the next day and everyone loved them! I did have icing left over so I think I'll make another batch for church meeting this weekend.

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They were GREAT! You must like coconut though, which we do. Did add the 3 tbsp of lime juice to help add flavor. I will be making these again. :

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Sooo Disappointed!!! I made these this weekend and they turned out terrible. Followed the directions precisely- Heavy instead of light, the batter was heavy. You could barely taste the key lime, and the coconut overwhelms the other flavors. However, the frosting was great!

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HELP!! What did I do wrong? I have made these several times with great success, once I even WON a baking contest with them. The last time I made them they came out a flat greasy mess. I followed the recipe exactly. Any ideas??

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What could possibly be any better than key lime and coconut? The minute I saw this recipe I knew I had to make it! They turned out fantastic! The only changes I made were using a regular lime for the zest in the batter and white chocolate chips for the icing. I always use bottled key lime juice as I can't deal with trying to juice those tiny key limes. I didn't read the reviews to see that the icing should have 2 sticks of butter instead of 1 but icing came out perfect with 1 stick. I will decrease sugar by 1/2 cup next time I make them as icing is very sweet. Recipe does make lots but you can always double batter and make more cupcakes to use the icing. I got 15 cupcakes out of my batter and wished I had more! I will make these again and again!
Jan Gold
9/17/2010

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I wanted these cupcakes to be perfect but I don't really work the best equipment. I left out the coconut for personal taste and added approx. 1/4 cup of white chocolate chips. The frosting was yummy but I didn't use a lot of it. I would definitely suggest changing the key lime juice to 3 tbsp. I followed the recipe and there was a slight hint, but I was really hoping for the flavor of the key limes (found at Wal-Mart for $2.68/bag to really pop out. They are very moist but not dense. However, my oven has mood swings and they didn't all come out the same (some were a tad overcooked, but still yummy! I'll definitely try these again!

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These cupcakes are heavenly! After reading other reviews and tips, I made some adjustments...I used cake flour for the entire flour amt, I doubled the amt of key lime juice, I added 3 tbs cream of coconut to the buttermilk to equal the 1/2cp called for in the recipe, I used regular lime zest, and I added 1/4 tsp coconut extract to the liquid ingrediants. I also used the flaked coconut in the batter as called for! These were some of the best cupcakes I've EVER tasted, and I love buying gourmet cupcakes at the cupcake store! I did halve the icing recipe and it still made about double what was needed, but soooo worth it! I also used cream of coconut in the icing instead of the sour cream. These cupcakes were so moist, but not overly moist. I'm not sure what some of these people who gave low ratings were talking about!

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These cupcakes turned out great! Left out the coconut and replaced the kosher salt with sea salt for personal taste. Awesome turn out!!!