Papaya-Coconut Cupcakes with Ginger-Lime Cream Cheese Frosting43

Posted by chockylit in Cheese, Citrus, Coconut, Tropical Fruits (Saturday March 25, 2006 at 5:12 pm)

I made these cupcakes for a dinner party I will be going to tonight. I wanted to make something to compliment the Asian-inspired menu. It was also a good time to try out some vintage molds I bought at a flea market last weekend. I figured something dense and moist, like this recipe, would be easiest to unmold.

The texture of this cupcake is interesting, not quite a cupcake or a muffin… almost like a fruit cake, but nicer. The cake is moist, chunky, and fruity. After having tasted it, I felt that vanilla pastry cream would have been a nice compliment. Unfortunately, with limited time to shop for more eggs, I stuck with the plan of ginger-lime cream cheese frosting. The end product is still delicious and I will happy to bring them to the party.

On a side note, yesterday was the official one year anniversary of the blog. This will be the 30th cupcake recipe that I have posted and to celebrate, oh how exciting, I will be posting the 31st tomorrow. And lastly, for those of you in the bay area, I am told there may be an article about cupcakes in this Wednesday’s San Francisco Chronicle, in the food & wine section. Check it out if you get a chance.

Papaya-Coconut Cupcakes
12 regular cupcakes / 350 degree oven

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups sugar
2 large eggs
1/2 cup oil
1/4 cup coconut milk
1 teaspoon vanilla
6 ounces papaya, chopped
1/2 cup coconut, sweetened

1. mix flour, baking soda, salt, and sugar in a medium sized bowl
2. in a separate small bowl, beat eggs to break up
3. add oil and coconut milk to the eggs and mix to combine
4. add eggs/oil/coconut milk mixture to the dry ingredients, mix to combine
5. add vanilla, papaya, and coconut to the rest of the ingredients and mix to combine
6. scoop into cupcake papers with an ice cream scooper
7. bake at 350 degree oven 20-22 minutes or until a toothpick comes out clean


cooling cupcakes

Ginger-Lime Cream Cheese Frosting

8 ounces or 1 package of Philly cream cheese
1/2 stick butter
3 cups sifted powdered sugar
1 tablespoon fresh ginger, grated or chopped fine
1 teaspoon ground ginger
1 tablespoon lime juice

1. bring the butter to room temperature by letting it sit out for 1 or 2 hours
2. sift powdered sugar into a bowl or onto parchment
3. beat butter and cheese at medium speed until creamy
4. add the sugar and beat until combined
5. add gingers and lime juice, beat until combined
NOTE: If you are not sure how much ginger taste you might like, start by adding half the amount and taste/adjust until you get the ginger flavor you like.
6. you can add more sugar until you get to the consistency and sweetness you like


empty molds

Assemble
1. frost cooled cupcakes.
2. top with lime zest.

43 comments for Papaya-Coconut Cupcakes with Ginger-Lime Cream Cheese Frosting »

  1. Ooooh, pretty. Can’t wait to check out Wednesday’s Chronicle. Thanks for the tip!

    Comment by Jennifer — March 25, 2006 @ 8:21 pm

  2. Looks very beautiful and sounds delicious (as always)! Happy anniversary!

    Comment by linda — March 26, 2006 @ 1:00 am

  3. oh yum! tropical and pretty!

    Comment by Rachel — March 26, 2006 @ 4:31 am

  4. Love the ingredients. Look & sound delcious.

    Comment by Fran — March 26, 2006 @ 6:58 am

  5. Gorgeous, as usual — I look forward to the article ( and the next recipe) :]

    Comment by mollie c. — March 26, 2006 @ 8:41 am

  6. Happy Bithday to your blog. The recipe seems delicious … yummy, yummy …

    Comment by Fabienne — March 26, 2006 @ 10:12 am

  7. Oh, how beautiful and delicate.

    Comment by valentina — March 26, 2006 @ 10:25 am

  8. Gorgeous. I think I will try this, but with mango, since we have no papaya in the house. I suppose you could experiment with almost any fruits, though?

    Comment by chochotte — March 26, 2006 @ 5:28 pm

  9. You definitely could. Banana, papaya, pineapple, any of those would work.

    Comment by chockylit — March 26, 2006 @ 5:43 pm

  10. Question for you… I really like the little molds you used for these cupcakes… they look like vintage tin? Wondering where you found them? I like the individual tins!
    Thank you! :)
    nauga

    Comment by Naugamonster — March 26, 2006 @ 8:20 pm

  11. They are indeed vintage. I got them at a flea market in San Francisco this past weekend.

    Comment by chockylit — March 26, 2006 @ 8:50 pm

  12. yum!

    Comment by Linda C — March 26, 2006 @ 9:24 pm

  13. Chockylit, you mentioned that a filling of vanilla pastry cream would be a nice compliment to this recipe….is there a particular recipe you’d recommend? I’d love to try it.

    …although I live in Minneapolis, I was able to check out the story in the San Francisco Chronicle today…congratulations! What a great article! Thank you for sharing your ideas and inspiration.

    Comment by sawsee — March 29, 2006 @ 1:12 pm

  14. Fantastic blog!

    I read the Chronicle article and linked to you in my local San Fran happenings blog.

    Can’t wait to try some of these recipes!

    Comment by Baraka — March 29, 2006 @ 5:45 pm

  15. What a wonderful Blog!

    Comment by Christine Walker — March 30, 2006 @ 2:40 pm

  16. I’m so glad I found this blog! Everything looks delicious!

    A question, though:

    This recipe says “1/4 coconut milk”: Do you mean 1/4 can? 1/4 of the milk from a coconut that one cuts open oneself?

    I’d love to make this recipe this week!

    Thanks.

    Comment by Imperatrix — April 1, 2006 @ 6:21 am

  17. oops, sorry. i added the cup.

    Comment by chockylit — April 1, 2006 @ 8:58 am

  18. This is kinda silly question – your recipe called for 1/2 cup of sweetened coconut, how do you do that? Do you add sugar to the coconut milk? :)

    Comment by Anonymous — April 4, 2006 @ 9:35 pm

  19. I should have been specific.. I used sweetened, shredded coconut I bought at the store. I find the packaged unsweetened stuff to be too savory tasting.

    Comment by chockylit — April 4, 2006 @ 9:50 pm

  20. Getting back to sawsee. I don’t have a recipe off hand. I usually go to one of my cookbooks for a basic recipe. MarthaStewart.com is a reliable resource for this kind of thing as well.

    Comment by chockylit — April 5, 2006 @ 6:55 pm

  21. Just wanted to say, I did get around to making these on Wednesday, and we all loved them. The Consort & I loved them because they aren’t at all like kid cupcakes, they’ve got heft, texture, and great “grown-up” flavor. On the other hand, the girls really liked the cupcakes too, so maybe it isn’t “grown-up” as much as “universal”.

    Thank you for this great recipe. I will definitely be trying some others!

    (BTW, forgive this nitpickiness, but as a copyeditor I’m hardwired to notice things like this: At step 3, you might want to change to “add eggs/oil/*coconut milk*”, becuase the coc. milk isn’t mentioned in the body of the recipe :-) )

    Comment by Imperatrix — April 7, 2006 @ 6:19 am

  22. Imperatrix, I thank you for your nitpickiness.I read the recipes over and over before I post them, but at that point my brain is in a sugar-induced stupor. I seriously need to signup a friend or something to edit, as opposing to relying on your gracious selves.

    I am very happy the recipe worked out! Thanks :)

    Comment by chockylit — April 7, 2006 @ 8:06 am

  23. Hi Chockylit!! I tried out this receipe and honestly it was the BEST cake i ever made!! Thank you!!
    I love your site!!!

    Btw would you have receipes for Basic Vanilla cupcakes? Something thats fluffy and nice. I have been looking around the internet and haven’t found much.

    Comment by Anonymous — April 28, 2006 @ 8:05 pm

  24. Wow , never thought cupcakes are this interesting !!!!
    Archana

    Comment by archanat — May 1, 2006 @ 8:06 pm

  25. Chockylit, those photos are beautiful…you must be blessed with naturally good lighting!
    I was surfing for a recipe to bake in Chinese mooncake molds for my wedding next summer. This recipe seems perfect! I was thinking of using that frosting for the inner filling.
    How did these cakes turn out for you? Do you think they would do well in mooncake molds? Do you think the carved designs of the molds would be visible after baking? Do you think that this cake would withstand a frosting center?
    Sorry for asking about a million questions, but on paper, that recipe looks AMAZING, but not too drastically difficult.
    It will most likely be extremely hot and humid on my wedding day, so a recipe like this would be sweet and refreshing!
    Your blog looks great, I will be reading often!
    Thanks.

    Comment by Sara Dawn — May 27, 2006 @ 7:32 pm

  26. Hi, sara dawn. I do have great natural light in my kitchen. It really helps.

    I think this recipe should work fine with the molds. You should definitely test it first to make sure you can see the designs of the mold.

    I think its a good idea to use the frosting as a filling. In part, because you are talking about a summer wedding and this frosting wouldn’t hold up well in a hot environment.

    The cakes turned out fine for me. I used them in a mold and they released fine. They are definitely substantial enough to withstand a filling.

    Good luck!

    Comment by chockylit — May 28, 2006 @ 11:19 am

  27. Thanks so much for the advice…I can’t wait to make these!

    Comment by Sara Dawn — May 29, 2006 @ 7:17 am

  28. These took me about four hours to make, but it was really fun and the results are yummy. I’ve gotten a lot of compliments. The presentation tip was especially useful, although I substitued apricots for papaya and that worked well. Thanks so much!

    Comment by Anonymous — June 5, 2006 @ 2:29 pm

  29. Thanks for this recipe! I made them last night and despite some rather horrid substitutions I had to make, they turned out fabulous!
    1) Discovered too late that I had no white flour. So I made them with (gulp) whole wheat. The texture is closer to a muffin than a cupcake, but they are still surprisingly yummy.
    2) Read your suggestion about different fruit, and since I had pineapple, I just used it. Very tasty.
    3) For the frosting, I tasted it and wanted it more “lime-y” so I added about 1/2 t lime zest and I thought it made it a bit more tangy and tropical. Tasty.

    Thanks! Love your blog!

    Comment by mrbunsrocks — June 14, 2006 @ 11:54 am

  30. I made these cupcakes a couple of nights ago as a trial-run for a party next week. Yummy! I will definately either be making these, or one of your other awesome tropical cupcakes.

    While I was baking, Serious DJs (my boyfriend + our good friend) were working on a mix for their website – seriousdjs.net. They enjoyed the snacks so much, they named the mix after them. A strange tribute to your recipie, but I thought I would let you know.

    Comment by Brittany — June 16, 2006 @ 1:32 pm

  31. That is so cool! I am going to listen to it now. Awesome…

    Comment by chockylit — June 16, 2006 @ 1:37 pm

  32. I made these a couple weeks ago and substituted the papaya for pineapple and the result was really good. You can easily taste the coconut, but you couldn’t tell if there was papaya or not. There was a pineapple texture, but, not much taste of the pineapple itself. I used a vanilla frosting instead of the one mentioned above, and people liked it. My sister tried it and she said that without the frosting, it’d be a bit bland. But it was good though. :D I think I’m gonna make these again once I stock up on ingredients.

    Comment by Angela — September 27, 2006 @ 7:02 pm

  33. Just wondering how you get your cute little loops of zest to decorate? I always seem to get thicker slices, or they come out straight and I cannot ‘curve’ them around like you have. I use a proper zester. Maybe I am pushing too hard? Tips would be very useful!

    Comment by Jess — October 6, 2006 @ 12:08 am

  34. Mmmm mmm mmm! My friend and I baked these today and shared them with friends. Everyone loved them. Your comment about vanilla pastry cream gave me an idea that we just HAD to try – coconut pastry cream! I used your eggnog recipe as a guide(another smash hit) I used 2 tbsp flour, 1/2 c coconut milk, 2 tbsp sugar, one egg yolk, 1 tsp butter and 1/2 tsp vanilla – it was SUPERB!!! We’ll be making these again in 2 weeks for a baby shower :)

    Comment by Amanda — January 16, 2007 @ 12:45 am

  35. My first visit (via Stumbleupon) and was thrilled with these beautiful cupcakes. Coconut is very popular around our house.

    Comment by Michelle — February 8, 2007 @ 9:12 pm

  36. Thanks for this recipe, I made it for a birthday party last night and it was a big hit! Goes great with fruity drinks too.

    Comment by Audrey — September 9, 2007 @ 9:12 am

  37. I absolutely love your blog! This recipe has inspire one of my paintings, I named it “Ginger-Lime Frosting Cupcake” and added the link to your blog in the posting.
    I will be posting more paintings after baking some of your recipies.
    I bake…I taste and then I paint them from memory.
    Cheers!

    Comment by Cristina Del Sol — September 11, 2010 @ 2:02 pm

  38. Wow! Thank you! I continually needed to write on my website something like that. Can I take a part of your post to my website?

    Comment by home page — January 5, 2011 @ 7:16 am

  39. I found this recipe back in 2006 when you first posted it, made them for an annual dinner party, and now when that times comes around, people actually ASK me to make these!! Thank you so much for a wonderful recipe! I originally thought I wouldn’t care for it too much because I’m not a huge fan of ginger, but it really relaxes the tart of the lime perfectly! Also, I misplaced my recipe book and just googled this, and it’s still here — thank goodness!!! xo

    Comment by Carly — April 28, 2011 @ 9:49 am

  40. These were great. The papaya sort of gets lost in the flavor of the cupcake itself, but the coconut shines through so it still tastes great. The texture of the papaya chunks adds a bit of fun. I substituted lemon in the frosting and it worked well. I also added about a tsp of zest to make the frosting more tangy. This really made the cake a little less mild.

    Comment by Jane — February 7, 2012 @ 7:57 am

  41. hai ur site is truly inspirational,can i add mashed papaya instead of chunks??

    Comment by shabana — February 22, 2012 @ 3:53 am

  42. Do you use fresh papaya or dried?

    Comment by Zelberta — November 13, 2012 @ 2:27 pm

  43. fresh

    Comment by chockylit — November 13, 2012 @ 2:31 pm

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