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Proudly Australian

Coconut Lime Cupcakes

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 12


Cupcakes: 6 egg yolks 3/4 cup/135g/4.7 oz Natvia 2 1/4 tbsp/45ml/1.5 oz water 1 tsp vanilla extract 4 1/2 tbsp/90ml/3 oz vegetable oil 1/3 cup/30g/1 oz unsweetened coconut flakes 1 lime, juiced and zested 1 1/2 cup/225g/7.9 oz plain flour 1/2 tsp baking soda 1/2 tsp salt 8 egg whites 1 tsp cream of tartar 4 tsp Natvia, extra Icing:  1/2 cup/125g/8.4 oz butter, at room temperature 1/2 tsp vanilla extract 3 2/3 cup/400g/14 oz Natvia Icing mix 1/2 cup/45g/1.5 oz unsweetened coconut flakes


  1. Preheat oven to 350°F/180°C and line a 12 cup cupcake pan.
  2. Whisk egg yolks and first 3/4cup Natvia together until it is a pale yellow and fluffy.
  3. Add the water, vanilla extract, and canola oil and mix until combined.
  4. Add the cake flour, baking soda, lime zest and juice, coconut, and salt and mix until combined. Set side.
  5. In a separate clean bowl with a clean whisk, whisk together the egg whites and cream of tartar until frothy.
  6. Slowly add the Natvia and whisk until the whites form a stiff peak.
  7. Fold 1/3 of the whites into the yolk mixture, then fold in the remaining mixture making sure not to over mix.
  8. Fill cupcake pans 2/3-3/4 full and bake for 15-20 minutes until golden brown and toothpick comes out clean. Allow to cool completely before icing.
  9. Paddle the butter until very light and fluffy.
  10. Add the vanilla extract and Natvia Icing Mix and paddle until light and fluffy.
  11. Pipe onto cupcakes and dip into coconut flakes.
No nutritional info supplied

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