Introduction

These Coconut Cupcakes with Lime Buttercream Frosting are a tropical delight bursting with coconut flavor and a tangy lime finish. Moist and buttery cupcakes feature a triple dose of coconut, perfectly complemented by creamy, fluffy lime frosting and a sprinkle of toasted coconut. They’re a vibrant treat that’s perfect for summer or any celebration.

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 (175°C) and line a muffin pan with muffin papers.
Step 2: Place 1/2 cup shredded coconut in a food processor or blender and process until finely ground.
Step 3: In a medium bowl, whisk together the flour, processed coconut, baking powder, and salt.
Step 4: In a large bowl, beat butter and sugar with an electric mixer until fluffy. Add eggs, vanilla extract, and coconut extract and beat to combine.
Step 5: Reduce mixer speed to low and beat in the flour mixture followed by the well-mixed coconut milk.
Step 6: Spoon the batter into muffin papers and bake for 15–17 minutes, or until a toothpick inserted comes out clean.
Step 7: For toasted coconut decoration, spread 1/3 cup shredded coconut on a cookie sheet and bake at 325°F (160°C) for 5–10 minutes, watching closely to avoid burning.
Step 8: While cupcakes cool, beat butter for frosting in a large bowl until very fluffy. Add lime zest and sifted powdered sugar about 1 cup at a time, beating well after each addition.
Step 9: Gradually beat in lime juice one tablespoon at a time until the desired flavor is reached. If needed, beat in whipping cream for texture. Add green food coloring if desired.
Step 10: Frost cooled cupcakes using a piping bag or knife. Sprinkle with toasted coconut and add a lime slice for garnish if you like.

Tips & Variations

Mix the coconut milk very well before measuring to ensure even consistency of the milk and solids.
Use freshly squeezed lime juice for the best fresh and tangy flavor in the frosting.
To make cupcakes more tropical, add a small amount of crushed pineapple to the batter.
If you prefer less sweetness, reduce the powdered sugar slightly in the frosting.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, let cupcakes come to room temperature before serving for best flavor and texture. The frosting may firm up in the fridge but softens quickly at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk straight from the can?

It’s best to stir or shake the coconut milk very well before measuring to combine the creamy solids and liquid evenly. This ensures consistent moisture and flavor in the cupcakes.

How do I prevent toasted coconut from burning?

Toast shredded coconut at a lower temperature (around 325°F) and watch it closely as it can go from toasted to burnt in about a minute. Stir or shake the pan occasionally for even toasting.

Coconut Cupcakes with Lime Buttercream Frosting Recipe

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4.8 from 149 reviews

These Coconut Cupcakes with Lime Buttercream Frosting feature a triple dose of coconut for a moist, buttery, and tropical treat. The cupcakes are infused with shredded coconut, coconut milk, and coconut extract, then topped with a creamy, fluffy lime buttercream frosting and sprinkled with toasted coconut for the perfect summertime party dessert.

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 and prepare cupcake pan: Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners to ensure easy removal and cleanup.
Process shredded coconut: Place 1/2 cup shredded sweetened coconut in a food processor or blender and process until it forms a fine powder, which will be incorporated into the dry ingredients to intensify the coconut flavor.
Mix dry ingredients: In a medium bowl, whisk together the processed coconut powder, all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
Cream butter and sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar in a large bowl on medium-high speed until the mixture is light and fluffy, incorporating air for a tender cupcake texture.
Add eggs and extracts: Beat in the eggs one at a time, followed by the vanilla extract and coconut extract, blending thoroughly after each addition to maintain a smooth batter.
Combine wet and dry ingredients: Reduce mixer speed to low and gradually beat in the dry flour mixture alternated with the well-mixed coconut milk, starting and ending with the flour mixture, until just combined to avoid overmixing.
Fill cupcake liners and bake: Spoon the batter evenly into the prepared muffin cups, filling about 2/3 full. Bake in the preheated oven for 15 to 17 minutes or until a toothpick inserted in the center comes out clean.
Toast coconut for decoration (optional): Spread 1/3 cup sweetened shredded coconut in a thin, even layer on a baking sheet and toast in the oven at 325°F (163°C) for 5 to 10 minutes, watching carefully to prevent burning; allow to cool.
Prepare lime buttercream frosting: In a large bowl, beat the softened butter with an electric mixer on medium-high speed until very fluffy. Add the lime zest, then gradually beat in the sifted powdered sugar one cup at a time.
Add lime juice and cream: Beat in 2 tablespoons of freshly squeezed lime juice, adding 1 tablespoon at a time and tasting to reach the desired balance of tanginess. If the frosting is too stiff, beat in 1 tablespoon of whipping cream to achieve a spreadable consistency. Optionally, add 2-3 drops of green food coloring and mix until evenly combined.
Frost cupcakes: Once cupcakes are completely cooled, frost them using a piping bag fitted with a 1M Wilton tip for a professional look, or spread with a knife if preferred.
Garnish: Sprinkle the toasted coconut over the frosted cupcakes and optionally add a small lime slice as a decorative garnish.

Notes

Before measuring the coconut milk, stir or blend the entire can well to combine the solid and liquid parts for consistent texture and flavor.
Watch the toasted coconut closely during baking; it can burn within a minute after toasting.
The lime buttercream frosting can be adjusted in sweetness and tartness by varying powdered sugar and lime juice amounts to taste.
Use fresh lime juice for the best bright and authentic lime flavor in the frosting.
For a dairy-free adaptation, substitute butter with a plant-based butter alternative and use coconut cream instead of whipping cream.

Keywords: coconut cupcakes, lime buttercream frosting, tropical cupcakes, toasted coconut, summertime dessert, cupcake recipe