Father's Day

Lime Coconut Rum Cupcakes

June 19, 2018
0 Ratings
Photo by Atkins Nutritionals, Inc.
  • Prep time 10 minutes
  • Cook time 24 minutes
  • Makes 12
Author Notes

Island flavors of lime, coconut, and rum give an otherwise plain vanilla cupcake some serious gourmet flair. These are ideal for an adult birthday, paired with artisanal low-carb rum drinks, or for a kids' birthday bash, using vanilla extract and water in place of rum. Zest the lime for the icing first, then juice the lime for the cupcakes. This recipe is from "Atkins: Eat Right, Not Less."
https://www.atkins.com/eat-right-not-less —Atkins Nutritionals, Inc.

What You'll Need
  • 1/2 cup unsalted butter, melted
  • 1/3 cup stevia
  • Juice of 1 lime, reserve 2 teaspoons for icing
  • 2 tablespoons dark rum or coconut rum or 1 teaspon vanilla extract mixed with 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup Atkins Flour Mix (SEE STEP 1)
  • 1/3 cup unsweetened shredded coconut
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 ounces full-fat cream cheese, room temperature
  • 2 tablespoons stevia
  • Zest of 1 lime, plus reserved 2 teaspoons lime juice
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup unsweetened shredded coconut
  1. ATKINS FLOUR MIX: 1/4 cup wheat bran, 1 + 1/8 cups whole grain soy flour, 2/3 cup vanilla whey protein powder, 1/4 cup golden flaxseed meal, 2/3 cup vital wheat gluten flour. Combine all the ingredients, and mix thoroughly. Use immediately, or store in an airtight container in the refrigerator for up to 1 month.
  2. CUPCAKES: Heat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcakes liners. Place the butter, stevia, lime juice, rum, and vanilla in a large bowl, and beat with an electric mixer until smooth and creamy. Beat in the eggs. In a separate bowl, place the Atkins Flour Mix, coconut, baking powder, and salt, and stir well.
  3. Using a stand or hand mixer, slowly add the flour and coconut mixture to the wet ingredients. Beat until smooth, about 1 minute. Pour into the prepared muffin tin. Bake for 14-16 minutes, until the cake springs back when lightly touched in the middle. Cool in the pan on a wire rack for 5 minutes.
  4. ICING: Place the cream cheese in a medium mixing bowl along with the stevia, lime zest, reserved lime juice, and vanilla extract. Whip well until smooth, 30 seconds- 1 minute. Add the butter and mix until smooth. Ice the cooled cupcakes and sprinkle with coconut. Serve immediately or store in the airtight container at room temperature for up to 4 days.

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