Introduction

These Coconut Cupcakes with Lime Buttercream Frosting bring a delightful tropical twist to your baking. Moist, buttery cupcakes infused with triple coconut flavor are topped with a creamy, tangy lime frosting and toasted coconut for extra texture and charm. Perfect for summer or any celebration that calls for a burst of sunshine in every bite.

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 paper liners.
Step 2: Place the 1/2 cup shredded coconut in a food processor or blender and process until it becomes 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 using an electric mixer until fluffy. Add eggs, vanilla extract, and coconut extract, and beat until combined.
Step 5: Reduce mixer speed to low and gradually beat in the flour mixture followed by the well-mixed coconut milk.
Step 6: Spoon the batter into the prepared muffin papers, filling each about two-thirds full. 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 baking sheet and bake at 325°F for 5–10 minutes, watching closely to prevent burning.
Step 8: While cupcakes cool, prepare the frosting. Beat the butter until very fluffy, then add lime zest and sifted powdered sugar about 1 cup at a time, beating well after each addition.
Step 9: Slowly beat in lime juice 1 tablespoon at a time until the desired flavor is achieved. Add whipping cream if the frosting needs thinning, and mix until light and creamy. Add green food coloring if desired.
Step 10: Frost the cooled cupcakes using a piping bag with a 1M tip or a knife. Sprinkle with toasted coconut and garnish with lime slices if you like.

Tips & Variations

Make sure to stir or blend the coconut milk thoroughly before measuring to incorporate both liquid and solid parts for the best texture.
Use fresh lime juice for the frosting to capture a bright, natural flavor without bitterness.
You can skip the food coloring if you prefer a natural look or add a splash of pineapple juice for a different fruity twist in the frosting.
For a dairy-free version, substitute butter with coconut oil and use a non-dairy milk in place of whipping cream.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To refresh chilled cupcakes, let them sit at room temperature for about 30 minutes before serving. Frosting can be kept separately and spread on before serving if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and keep them in an airtight container at room temperature. Frost them just before serving for the best texture.

What if I don’t have coconut extract?

If you don’t have coconut extract, you can increase the coconut milk slightly or add a teaspoon of vanilla extract, but the unique coconut flavor will be less intense.

Coconut Cupcakes with Lime Buttercream Frosting Recipe

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★★★★★

4.6 from 126 reviews

These tropical Coconut Cupcakes with Lime Buttercream Frosting deliver a triple coconut punch with shredded coconut, coconut milk, and coconut extract creating moist, soft cupcakes. Topped with a creamy, tangy lime buttercream and toasted coconut, they bring a fresh, summery vibe perfect for any celebration or tropical-themed party.

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 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, well mixed

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 to 4.5 cups powdered sugar, sifted
2 tablespoons freshly squeezed lime juice
1 tablespoon whipping cream, if needed
2–3 drops green food coloring (optional)

Instructions

Preheat Oven and Prepare Muffin Pan: Preheat the oven to 350°F (175°C) and line a muffin pan with muffin papers.
Process Shredded Coconut: Place the 1/2 cup shredded coconut in a food processor or blender and process until it becomes a fine powder.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, processed shredded coconut, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar using an electric mixer until fluffy and pale.
Add Eggs and Extracts: Beat in the eggs one at a time, followed by the vanilla extract and coconut extract until well combined.
Incorporate Dry Ingredients and Coconut Milk: Reduce mixer speed to low and gradually beat in the flour mixture, then the well-stirred coconut milk until combined to form a smooth batter.
Fill Muffin Cups and Bake: Spoon the batter evenly into prepared muffin papers. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
Toast Coconut for Decoration: For toasted coconut, spread 1/3 cup shredded sweetened coconut evenly on a cookie sheet and bake at 325°F (160°C) for 5-10 minutes, watching closely to prevent burning.
Prepare Lime Buttercream Frosting: In a large bowl, beat the softened butter until very fluffy. Beat in lime zest, then gradually add sifted powdered sugar about 1 cup at a time.
Add Lime Juice and Whipping Cream: Incorporate freshly squeezed lime juice one tablespoon at a time to control tartness. Beat in whipping cream at medium-high speed if frosting needs softening. Optionally add green food coloring to desired hue.
Frost Cupcakes and Garnish: Once cupcakes have cooled completely, frost using a piping bag fitted with a 1M Wilton tip or a knife. Sprinkle with toasted shredded coconut and garnish with a thin lime slice if desired.

Notes

Before measuring out 2/3 cup of coconut milk, stir or blend the entire can well to ensure even mixing of the liquid and solid parts for best texture.
Watch toasted coconut carefully as it can go from perfectly toasted to burnt very quickly, usually in about one minute.
If you prefer less tart frosting, add lime juice gradually and taste test as you go.
Use room temperature ingredients for best mixing and cupcake texture.
Can substitute coconut milk with another dairy or non-dairy milk, but the coconut flavor will be less pronounced.

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