Introduction

These coconut cupcakes with lime buttercream frosting bring together a triple dose of coconut and a soft, buttery texture in each bite. Topped with creamy, fluffy lime frosting and toasted coconut, they make the perfect tropical treat for any occasion.

Coconut Cupcakes with Lime Buttercream Frosting Recipe - Recipe Image

Ingredients

Coconut Cupcakes:

1/2 cup shredded sweetened coconut
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2/3 cup coconut milk, mixed very well

Lime Buttercream Frosting:

1/3 cup sweetened shredded coconut, for decorating (optional)
3/4 cup unsalted butter, softened to room temperature
1.5 tablespoons lime zest
3.5–4.5 cups powdered sugar, sifted
2 tablespoons lime juice, freshly squeezed
1 tablespoon whipping cream, if needed
2–3 drops green food coloring, optional

Instructions

Step 1: Preheat the oven to 350°F and line a muffin pan with muffin papers.
Step 2: Place the 1/2 cup shredded coconut in a food processor or blender and process until it’s a fine powder.
Step 3: In a medium bowl, whisk together the flour, processed coconut, baking powder, and salt.
Step 4: In a large bowl, beat the butter and sugar together with an electric mixer until fluffy. Beat in the eggs, vanilla extract, and coconut extract.
Step 5: Reduce mixer speed to low and gradually beat in the flour mixture, followed by the well-stirred coconut milk.
Step 6: Spoon the batter into the muffin papers and bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: For toasted coconut decoration, spread 1/3 cup shredded coconut evenly on a cookie sheet and bake at 325°F for 5–10 minutes, watching closely to avoid burning.
Step 8: While the cupcakes cool, prepare the frosting: beat the butter in a large bowl until very fluffy, then add lime zest and powdered sugar gradually, about 1 cup at a time.
Step 9: Beat in the lime juice one tablespoon at a time until the desired flavor is achieved. Add whipping cream if needed to adjust consistency, and optionally mix in green food coloring.
Step 10: Frost the cooled cupcakes using a piping bag with a 1M tip or a knife. Sprinkle with toasted coconut and garnish with a lime slice if desired.

Tips & Variations

Stir or blend the coconut milk well before measuring to combine the liquid and solid parts for the best texture.
Use fresh lime juice for a bright, fresh taste—bottled lime juice may be too bitter.
For a nut-free version, ensure coconut milk and extracts are free from cross-contamination.
Substitute unsweetened shredded coconut for a less sweet cupcake and adjust sugar accordingly.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving. The frosting may firm up in the fridge; you can soften it slightly with a few seconds in the microwave if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk without blending it?

It’s best to stir or briefly blend canned coconut milk to ensure the thick cream and liquid are well combined before measuring. This helps achieve a consistent batter texture.

How do I prevent the toasted coconut from burning?

Toast shredded coconut at a low temperature (around 325°F) and watch it closely, as it can go from toasted to burnt very quickly—usually within a minute or two.

Coconut Cupcakes with Lime Buttercream Frosting Recipe

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4.5 from 145 reviews

These Coconut Cupcakes with Lime Buttercream Frosting are a tropical delight featuring a triple dose of coconut in the moist, buttery cupcakes and a creamy, tangy lime frosting. Topped with toasted coconut and a slice of lime, these cupcakes offer a perfect balance of sweet coconut flavor with fresh lime zing, making them an ideal treat for summertime or any tropical-themed celebration.

Author: Tara
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 12 Cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Coconut Cupcakes

1/2 cup shredded sweetened coconut
1 cup all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2/3 cup coconut milk, mixed very well

Lime Buttercream Frosting

1/3 cup sweetened shredded coconut, for decorating (optional)
3/4 cup unsalted butter, softened to room temperature
1.5 tablespoons lime zest
3.5–4.5 cups powdered sugar, sifted
2 tablespoons lime juice, freshly squeezed
1 tablespoon whipping cream, if needed
2–3 drops green food coloring, optional

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners to prepare for baking the cupcakes.
Process Coconut: Place the 1/2 cup shredded sweetened coconut into a food processor or blender and pulse until it becomes a fine powder to incorporate evenly into the batter.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, processed coconut, baking powder, and salt to evenly distribute all dry ingredients.
Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and granulated sugar together in a large bowl until the mixture is light and fluffy.
Add Eggs and Extracts: Beat in the eggs one at a time, then add the vanilla extract and coconut extract, mixing until fully incorporated.
Combine Dry Ingredients and Coconut Milk: Reduce mixer speed to low and gradually beat in the dry flour mixture alternated with the well-mixed coconut milk until the batter is smooth.
Fill Cupcake Liners and Bake: Spoon the batter evenly into the prepared muffin cups and bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
Toast Coconut for Decoration: If using toasted coconut, spread 1/3 cup sweetened shredded coconut evenly on a baking sheet and toast at 325°F (163°C) for 5-10 minutes. Watch closely to prevent burning, as coconut can go from toasted to burnt quickly.
Make Lime Buttercream Frosting: While cupcakes cool, beat the softened butter in a large bowl until very fluffy. Gradually add sifted powdered sugar, about 1 cup at a time, mixing well after each addition.
Add Lime Flavor: Beat in the lime zest and then the freshly squeezed lime juice, one tablespoon at a time, adjusting for desired tanginess. Optionally add green food coloring for a vibrant look.
Adjust Frosting Consistency: If the frosting is too thick, beat in 1 tablespoon of whipping cream to achieve a creamy, spreadable texture.
Frost and Decorate Cupcakes: Once cupcakes have cooled completely, frost them using a piping bag fitted with a 1M Wilton tip or a knife. Sprinkle with toasted coconut and garnish with lime slices if desired.

Notes

Before measuring 2/3 cup of coconut milk, stir or blend the entire can very well to mix the coconut solids and liquid evenly for best flavor and texture.
Watch the toasted coconut carefully while baking as it can quickly go from perfectly toasted to burnt within a minute.
Use freshly squeezed lime juice for the best fresh-tasting frosting; avoid bottled juice for flavor clarity.
Frost cupcakes only after they have completely cooled to prevent melting the buttercream.
Optional food coloring enhances visual appeal but can be omitted for a natural frosting color.

Keywords: Coconut cupcakes, lime buttercream frosting, tropical cupcakes, coconut lime cupcakes, summer cupcakes, toasted coconut dessert