Ingredients
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6 tablespoons unsalted butter, softened
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1 egg
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1 tablespoon finely grated lime peel
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1 teaspoon fresh lime juice
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sour cream
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1 cup whipping cream
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1/4 cup powdered sugar
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1 teaspoon lime juice
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3/4 cup sugar
Instructions
- Heat oven to 350°F.
- Grease 12-cup muffin pan or line with baking cups.
- In large bowl, beat butter and sugar at medium speed 5 to 6 minutes or until light and fluffy.
- Beat in egg, 1 tablespoon lime peel and 1 teaspoon lime juice.
- In medium bowl, stir together flour, baking powder, baking soda and salt.
- At low speed, beat sour cream into butter mixture alternately with flour mixture.
- Spoon batter into muffin pan, filling two-thirds full.
- Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
- Remove from pan; cool completely.
- In large bowl, beat all frosting ingredients at medium speed until stiff-peaks form.
- Spread each cupcake with frosting; sprinkle with coconut.
- Refrigerate until ready to serve.