Coconut Lime Cupcakes w/ White Chocolate Frosting

These are so insanely delicious, it's crazy. I cannot even begin to tell you how awesome these are. The original recipe calls for making the cupcakes from scratch, but I revised it to use a cake mix since it was on hand at the time, and it made these quick and easy to throw together.

Coconut Lime Cupcakes w/ White Chocolate Frosting

1 (18 oz.) box white or yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
3 TBSP. lime juice, fresh or bottled
1 cup coconut

frosting:
1/2 cup white chocolate chips/chunks (I used Hershey's)
1/2 cup butter, room temperature
3 1/2 cups powdered sugar, sifted
1/2 tsp. vanilla extract
1 TBSP. lime juice, fresh or bottled
1/4 cup sour cream (or plain yogurt)

Preheat oven to 350* F. Line muffin tins with 24 cupcake liners or grease each muffin cup. Set aside. In a large mixing bowl, combine the cake mix, water, oil, egg whites and lime juice. Mix until smooth, about 2 minutes with an electric mixer. Fold in the coconut. Mix until well incorporated. Evenly divide the batter between the muffin tins. Bake @ 350* F for 15-20 minutes, until tops spring back. Remove cupcakes to wire rack and cool completely. While cupcakes are cooling, place the white chocolate chips in a bowl and melt in microwave, stirring every 30 seconds until smooth. Set aside and let cool until just slightly warm. Meanwhile, in a large bowl, beat butter with electric mixer until light and fluffy. With the mixer on LOW, gradually add the powdered sugar until well combined. Add the salt, vanilla, lime juice and sour cream, and mix until very smooth. Add the melted white chocolate and mix until incorporated. Frost the cooled cupcakes generously.
-Makes 24 cupcakes.
*note* even if there are tiny bits of hardened/cooled white chocolate bits when you add the melted white chocolate to the frosting mixture, it's ok. It just means you get little bits of white chocolate in every bite of cupcake and frosting, and that's not a bad thing, now is it.