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Key Lime Coconut Cupcakes with White Chocolate Frosting Recipe

Key Lime Coconut Cupcakes with White Chocolate Frosting

Recipe courtesy Jamie Nondorf

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (86)

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Average Rating:

Total Reviews: 86

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  • on October 03, 2009

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    If you love citrus and want to know what the PERFECT cupcake is...make this recipe for the cupcakes and match it with Giada's Citrus Cream (use it as a frostinng. You will find it with her Toasted Pound Cake with Citrus Cream recipe! It doesn't get any better than this!
    I keep the citrus cream in the fridge to stay nice and cold until just before serving the cupcakes. Then I frost them and serve.

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  • on October 01, 2009

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    I read through the reviews and made some adjustments - I did not put any coconut in the batter. I substituted coconut milk (unsweetened for the buttermilk. I used 1 tablespoon less of flour and added 1 tablespoon of corn starch (based on substitutions of cake flour for all-purpose, and not having cake flour at home. I made the frosting recipe with the butter as written, not the additional stick, and added the sour cream just tablespoon by tablespoon until the texture was right for piped frosting. I put toasted coconut on the cupcake instead of grated lime.

    These cupcakes were AMAZING!! I got raves at the event I brought them too. The cupcakes lost their dome, but remained flat without sinking, so with frosting it was unnoticeable.

    I loved these and will definitely make them again!

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  • on September 16, 2009

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    Here's how I did it: my market didn't have key limes today, so I bought I bottle of key lime juice and added an extra tablespoon to the batter to replace the zest. I also left out the shredded coconut because let's face it - it's not good. The texture is always unappealing, my opinion of course. So in addition to the vanilla extract I added a half tablespoon of coconut extract ( a tablespoon would have made the flavor come through even more intensely - mmm. That gave the batter a good coconut flavor and I replaced the buttermilk with coconut milk. The texture of the cupcake was to die for - soft inside and the top of the cupcake had a delightful surprising sugary crunch that everyone thought was amazing. The frosting was delicious, and minus the lemon zest, it still looked fabulous and everyone ate them up right away!

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  • on September 15, 2009

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    HEY, CAN SOMEONE PLEASE TELL ME WHERE I CAN FIND KEY LIMES & KEY LIME JUICE. MUCH APPRECIATED!!!

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  • on September 07, 2009

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    WANTED TO MAKE THESE AND AFTER RESEARCHING THE MOSTLY POSITIVE REVIEWS, I COME ACROSS THE VERY FIRST REVIEW (1-18-09 WRITTEN BY THE COOK WHO AUTHORED THE RECIPE. TO MY SURPRISE, SHE SAYS THERE IS A MISTAKE IN THE FROSTING RECIPE AND IT SHOULD READ 2 STICKS OF BUTTER, NOT 1 STICK.
    FOOD NETWORK, WHY ON EARTH DO YOU NOT PRINT RECIPES CORRECTLY OR , IN THE EVENT OF A MISTAKE, NOT CORRECT THEM. THIS IS NOT THE FIRST TIME REVIEWERS HAVE MENTIONED THIS CHRONIC PROBLEM. HOW ABOUT DOING SOMETHING ABOUT IT.

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  • on August 31, 2009

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    These cupcakes just won me Best in Show at our local fair. I did alter the recipe after the first time I made them because I found (like many other reviewers that they were a little too dense for my liking. I did not add the coconut to the batter, but rather toasted it and added it to the top of the frosting. It made a big difference. Also, for the frosting I added more lime than was called for. You kind of need to play around with it to get it just right.
    P.S.These cupcakes are much better on the 2nd day then they are on the first. Also, they DO NOT refridgerate well.

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  • on August 16, 2009

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    I made these for last night's Jimmy Buffet pre-concert tailgating party and they were a huge hit! The Key Lime flavor fit perfectly with the theme of the evening. I did as others suggested: 3 tbsp of lime juice in the batter, and substituted cake flour. Don't expect these to rise up with that characteristic "cupcake dome." The "dome" flattens as they cool and they tend to pull away from the papers a little. Very moist and rich. The frosting recipe make a lot, but who cares! After a few marguaritas all dietary concerns are thrown to the wind anyway! This is a fun recipe to have on hand for special occasions.

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  • on July 31, 2009

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    Turned out great! One of the best cupcakes I've ever made. Cake wasn't heavy... try sifting the flour before measuring. I didn't have buttermilk so I put 2tbsp key lime juice in the 1/2 cup measure and topped it off with milk as a substitute. I used 3 cups of confectioner's sugar because I added an extra tbsp of key lime juice and I thought the 2 cups of sugar recommended by others would turn out to be too runny. The frosting is a bit too sweet, just be careful not to put too much on each cupcake. Took me 2 hours to make, from start to finish :

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  • on June 23, 2009

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    I didn't find them to be at all heavy or pound cake like. I over baked them by a minute or two, so they were a tad crumbly, but still fluffy.

    Like many others, I used more zest and lime juice in the batter, and cut back on the confectioners sugar in the frosting. Following other tasters advice, I only made a half batch of the frosting and it's just the right amount!

    The frosting was pretty sweet, but I only put a very small amount on each cupcake, and it seemed to be just right!

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  • on June 20, 2009

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    I have read the reviews and i agree, heavy like a pound cake, (i thoguht maybe i overworked the batter even harder when kept cold. i lightened it up a bit and i did use a different frosting (same concept, used cream of coconut and topped the cupcakes with a few flakes instead (the flakes IN the cupcakes were like eating small strips of scotch tape..... they are a hit everywhere i take them.

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