Coco-Lime Cupcakes

homemade Coco-Lime Cupcakes

I was looking at old copies of Weight Watchers magazines when I spotted a gorgeous snapshot of lemon bars. I swear I only glimpsed at the image for seconds but that was enough to develop an insatiable craving for everything lemon and lime. Trying to satisfy my craving I came up with this recipe for coco-lime cupcakes.

Coco-Lime CupcakesAt first I didn’t want to post this recipe because I wasn’t crazy about the pictures I took but just remembering how good the cupcakes tasted made me change my mind.


  • 1 box of Duncan Hines white cake mix
  • ½ cup egg whites
  • ½ cup unsweetened applesauce
  • 20g shredded coconut, unsweetened
  • Zest of 2 limes
  • 2 tablespoons of fresh lime juice


  • 8oz low fat cream cheese, at room temperature
  • 20ml vanilla extract.
  • 1 ½ cup icing sugar

 Yields: 24 cupcakes

Weight Watchers Point Plus: 4 points her cupcake including icing.

Directions: for cupcakes

  1. Preheat oven to 350°F.
  2. Line 2 cupcake pans with paper liners.
  3. Use a hand mixer or a stand alone mixer for this step. In a large mixing bowl, at low speed beat the cake mix, egg whites, applesauce, shredded coconut, lime zest and lime juice until the batter is smooth.  Use a spatula to incorporate any cake mix around the edges of the bowl.
  4. Spoon the batter into your cupcake tins until each one is 2/3 full.
  5. homemade Coco-Lime CupcakesPlace cupcakes into the middle rack of your oven and bake for 20 to 25 minutes. After 20 minutes insert a toothpick if it comes out clean you are done otherwise allow for a few more minutes of baking.
  6. Let your cupcakes cool before you apply icing otherwise it will melt and be difficult to work with.

Directions for icing:

You can prepare the icing while the cupcakes are in the oven.

  1. In a bowl mix the cream cheese and vanilla extract, slowly incorporate the icing sugar until the mixture is smooth.
  2. After the cupcakes have cooled completely decorate your cupcakes with icing.
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