- 1-1/4 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. sugar
- 2 T. butter
- 1 large egg
- 1 egg white
- 2/3 c. skim milk
- 2 T. flaked sweetened coconut
- 1/2 tsp. vanilla
- 3 T. regular butter, softened
- 2 tsp. skim milk
- 1/2 tsp. grated lime rind
- 1 T. fresh lime juice
- 1-1/3 c. powdered sugar
Preheat oven to 350 and spray a muffin pan with cooking spray.
Combine flour and next two ingredients. Set aside.
Combine sugar and 2 T. light butter. Beat until blended. Add egg and egg white. Beat. Add flour mixture alternately with milk. Mixture will be runny. Fold in coconut and vanilla.
Spoon into prepared muffin pan. Bake for 18 minutes or until cupcakes spring back when touched lightly. Cool in pan for 2 minutes and then transfer to a wire rack to cool completely.
To prepare frosting, beat the butter with lime rind and lime juice until blended. Add powdered sugar. Add milk 1 tsp at a time until spreading consistency. Frost cupcakes.