This cupcake recipe is from when I first started blogging my gluten free meals and desserts. It is a tried and true combination that I love to make for friends when we’re hosting parties during the summer. The fluffy cake is so light and refreshing and is topped with my favorite, cream cheese frosting.
What you’ll need:
Butter: ½ cup, softened
Vanilla extract: 2 teaspoons
Eggs: 3 (or egg white equivalent)
Coconut flakes: 1/3 cup
Lime Juice: 1/2 of a fresh lime
Cream cheese frosting
Step 1: Follow Betty Crocker’s Gluten Free Yellow Cake Mix directions to make your cake batter base.
Step 2: Then, squeeze in lime juice and fold in your lime zest and coconut flakes.
Step 3: Next, fill your cupcake pan cups 2/3 of the way with cake batter.
Step 4: Bake at 350 degrees for 18 minutes.
Step 5: Let cool completely.
Step 6: Then frost with cream cheese frosting.
Step 7: Garnish with lime zest and sugar crystals.