1. Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray liners with nonstick vegetable oil spray.

2. Make cupcakes. Sift flour, baking powder, baking soda, and salt into a medium bowl. Set aside. In a large bowl, use an electric mixer on medium speed to beat butter and sugar until light and creamy. Beat in eggs one at a time. Mix in lime juice, vanilla extract, and lime zest. On low speed, mix in half of flour mixture, then buttermilk. Mix in remaining flour mixture, just until incorporated.

3. Using a 1/4-cup measuring cup, divide batter evenly among 12 lined muffin cups. Bake just until a toothpick inserted in center of cupcake comes out clean and top feels firm, about 14 to 16 minutes. Cool cupcakes for 10 minutes in pan on a wire rack. Transfer cupcakes in their paper liners to wire rack to cool completely, about 30 minutes.

4. Make frosting. In a large bowl, use an electric mixer on medium speed to beat butter, cream cheese, lime zest, vanilla extract, and lime juice together until smoothly blended. Add confectioners' sugar and beat on low speed until frosting is smooth.

5. Use a small metal spatula to spread frosting over top of each cupcake, making a slight indentation in middle of frosting.

6. Place coconut in a shallow bowl. Dip each cupcake in coconut so that it clings to the frosting. Arrange 3 jelly beans in center of frosting to resemble eggs in a nest. Serve at room temperature. Cupcakes can be covered and refrigerated for up to two days.

Source: Hannaford fresh Magazine, March - April 2007