"I made these again and I wanted to add a few comments:

I read reviews about the cake being dry. You really need to watch the cooking time on these cupcakes. The recipe says to cook for 25-35 minutes however mine are always done around 19 minutes, according to the wood skewer I stick in them. Please start checking your cupcakes around 16-20 minutes to unsure you don't overcook them. I overcooked mine slightly this time because I hadn't filled them up as much as I did before which lessened the cooking time."

"I made the icing from this recipe and used Ina's coconut cupcake recipe. It was good. I didn't really taste the sour cream in it but it was still tasty frosting I also used light sour cream so i don't know how big of a difference it made. The icing curdled when I added the sour cream and I got worried but the consistency changed when I added the white chocolate. Not sure if I would make it again. I might look for another sour cream based icing first.

I agree the icing does taste better the next day because the key lime flavor has more time to develop. It refrigerates well but gets hard. Simply re-whip with beaters to get the softer consistency back."

"I made the icing from this recipe and used Ina's coconut cupcake recipe. It was good. I didn't really taste the sour cream in it but it was still tasty frosting. The icing curdled when I added the sour cream and I got worried but the consistency changed when I added the white chocolate. Not sure if I would make it again. I might look for another sour cream based icing first."

"Great recipe. EASY. This was delicious. I used whatever tomatoes I had around (some roma, some vine ripened and some grape tomatoes).I also used a whole wheat baguette instead because that's what I had at home. Don't forget the sugar, it's important. Also, don't skimp on the basil or the cheese. Great side dish for dinner, lunch or for parties."

"This was really good. And most importantly, it was easy as hell to make. I had all the ingredients except the crab which I picked up today on a whim. While it's not the best crab soup I've ever had, it's still a solid recipe. Do not skimp on the sherry as this is what makes the soup sing."

"Just made these this past weekend. Wow, they were really good. This is a great cupcake recipe and, as someone else on here mentioned, I plan on making this my base cupcake batter from now on. The cake is really dense, almost like a pound cake. It's true that the icing recipe made too much but I followed it anyway since I'd rather have too much than not enough. I also only used a teaspoon of the almond extract instead of 1.5 tsp. I toasted the coconut for the topping since I wanted a little crunch. Will make these again and again.