Lime Coconut Rum Cupcakes
2.53
Net Carbs
3.36
Protein
24.02
Fat
0.76
Fiber
238.81
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 3/4 servings Unsweetened Shredded Coconut
- 16 teaspoons Stevia in the Raw
- 1 1/4 teaspoons Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 1/2 cup Unsalted Butter Stick
- 1 fluid ounce Superior Rum
- 4 ounces Cream Cheese
- 6 teaspoons Stevia in the Raw
- 1 lime yield Lime Juice
- 2 2/3 servings Unsweetened Shredded Coconut
- 1/2 cup Unsalted Butter Stick
- 1 teaspoon Vanilla Extract
- 4 large Eggs
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
Directions:
Plus zest of one lime.
Island flavors of lime, coconut, and rum give an otherwise plain vanilla cupcake some serious gourmet flare. Ideal for an adult birthday, served up with artisanal low-carb rum drinks, or served for a kids birthday bash using vanilla extract and water in place of the rum.
Heat oven to 350°F. Line a 12-cup muffin tin with cupcake liners. Place the melted butter, stevia, lime juice, and rum in large bowl and beat with an electric mixer until smooth and creamy. Beat in the eggs. In a separate bowl mix the flour mix, coconut, and baking powder, stir well.
With a mixer running, slowly add the flour and mixture 1 minute until smooth. Pour into the prepared muffin tin. Bake for 12 to 14 minutes until cake springs back in middle when lightly touched. Cool in pans on wire racks 5 minutes.
Prepare the frosting. Place the cream cheese in a mixing bowl along with the stevia, lime zest, and vanilla. Whip well 30 seconds to 1 minute until smooth. Add the butter and mix until smooth. Ice the cooled cupcakes and sprinkle with the coconut. Serve immediately.
