Now that it’s winter, I think it’s about time I made something that makes me feel all warm and cozy inside. Lime-Coconut Cupcakes! Ok, so they remind me of summer, but that’s the way I like it. They still make me feel warm and cozy, but only because I’m dreaming of 80 degree weather.

Don’t they look yummy?

Ok, confession: I LOVE limes.

Love ‘em. I don’t think I like them enough to actually just eat one like an orange or something. I mean, I could try. I’ll get back to you on that. Anyway, I love the taste of limes. The smell of them is like heaven to me. So, about a year ago, I decided to get crazy and experiment with them and make some cupcakes. They were so oh-em-gee delicious I think I ate the whole batch. I’ve been craving them again, so I decided to make them again and provide all of you with the recipe. Aren’t I sweet?

Here is your cast of characters:

Of course I use box cake mix and tubs of frosting, don’t you? I could make them from scratch, but, who has time for that? Oh…and add another lime to that picture. Because I said so.

I don’t know if any of the other cake mixes have this option, but Todd bought me Pillsbury and I noticed they have a “healthier” version you can make, with no egg yolks. I did it that way, but you can make yours however the heck you want to. I figure, if I’m going to eat the whole batch, I might as well slim down the calories.

Ok, first things first. Zest both of your limes.

“How did she…” It’s called trick photography. Plus, I’m just awesome, so that comes in handy.

Next, mix your cake according to the box. Cut your freshly zested (and delicious smelling) limes in half.

I could just take a bite out of that. So yummy!

Juice your limes. I use my hands, but you can use a juicer. Tip though: If you decide, like me, to use your hands, please make sure you don’t have a cut on your hands. It does hurt. Like hell.

Put the juice into the cake batter and mix well.

Pour the batter into the cupcake cups- about 2/3 full.

“How did she…” It’s called an equally awesome husband.

Oh, by the way. Notice the state of my cupcake pan? This is my way of publicly asking for a stoneware cupcake pan for Christmas. Actually, any kind of stoneware baking pan is great. I’m not picky.

Bake your cupcakes at 350 degrees for 30 minutes. The box probably says 18-22 minutes, but I added the extra minutes because of the juice.

Next up: Frosting!

Take your tub of frosting and dump it into a bowl. Well, it works best if you take the frosting out of the tub first.

Add some coconut, I used about a half a cup. Whatever your taste buds like.

Throw your lime zest into the bowl as well.

Seriously, can you smell that? Yum.

Mix everything up with a mixer, nice and fluffy.

Frost your cupcakes! I have a handy dandy frosting doo-hickey that I got from Pampered Chef. I love it! Speaking of Pampered Chef, they have stoneware. Just saying.

And you’re done!

Just look at that gorgeousness. Mouth watering. Ok, ok, take a bite.

See? Told you. Oh-em-gee delicious.

Enjoy!

Oh! I should note, the last time I made these, I put the lime zest into the cupcake batter and the lime juice into the frosting. Both are equally delicious (actually, I think the juice in the frosting makes my lime cravings settle a bit more) but if you just put the zest into the cupcake batter, not the juice, the time to bake goes back down to 18-22 minutes.

Resume enjoyment.