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I have a reputation of being good at baking so I was volunteered to bring dessert to a BBQ at a friends’ house this weekend. And, since I had to live up to my previous desserts but wanted to try a new recipe (risky to share something new, I know), I wanted something that sounded refreshing and summery and something that was already intended to be a cupcake or could be made into one. Lucky me! I found it on HelloGiggles.com.

I put the lime in the coconut and mixed it all up…

recipe adapted from HelloGiggles to be soy-free & dairy-free (original is gluten & dairy-free)
Yields 12 cupcakes

  • 2 cups All Purpose Flour
  • 1 cup shredded coconut
  • ¾ cup Stevia in the raw
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup vanilla almond milk, room temp
  • 3 large eggs, room temp
  •  cup unsweetened applesauce, room temp
  •  cup virgin coconut oil, melted
  • juice and zest of 1 lime

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

In a large bowl, whisk together the dry ingredients: flour, shredded coconut, stevia, baking powder, baking soda and salt. Add in almond milk, eggs, applesauce, coconut oil, lime juice and zest. Whisk together well, until batter is smooth.

Pour the mixture evenly between the 12 muffin liners. Bake in the center of a preheated oven for 20 minutes – until dome shaped and a toothpick inserted in the center comes out clean.

Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

Once the cupcakes have cooled, frost the cupcakes.

Lime “Coconut Butter-Cream” Frosting
makes enough frosting for 12 cupcakes

  •  cup Earth Balance Coconut Spread
  • 2 ¼ cups powdered sugar
  • 3 tbsp freshly squeezed lime juice
  • zest of one lime

Place coconut spread into a large mixing bowl and beat until it is fluffy (using a hand or stand mixer). With mixer running slowly, add in 2 cups of powdered sugar, ½ cup at a time, and beat until crumbly. Scraping down the sides of the mixer as often as necessary.

Beat in lime juice and lime zest. Add in remaining powered sugar, beating slowly, until fully incorporated. Use immediately.

note: If the frosting seems too thick, add a little more lime juice (1 tsp at at time) until it becomes spreadable. If it’s not thick enough, add in more powdered sugar (1 tbsp at a time) until it’s stiff but still spreadable.

I added a little bit of shredded coconut to the top of my frosting and a lemon-lime jelly belly. To add the summer cocktail look I simply cut a bendy straw and stuck it into the top of the cupcake. 🙂

Y’all MUST try these! (then come let me know how much you loved them!)