Introduction

These Coconut Cupcakes with Lime Buttercream Frosting bring a tropical twist to classic cupcakes. With a triple dose of coconut in the moist, buttery cake and a creamy, tangy lime frosting, they’re perfect for summertime or any celebration. Topped with toasted coconut and a slice of lime, each bite bursts with fresh, sunny flavors.

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 to 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 paper liners.
Step 2: Place the 1/2 cup shredded coconut in a food processor or blender and pulse 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 with an electric mixer until fluffy. Add eggs, vanilla extract, and coconut extract, beating well after each addition.
Step 5: Reduce the mixer speed to low, then add the flour mixture alternately with the coconut milk, beginning and ending with the flour mixture. Mix until combined.
Step 6: Spoon the batter evenly into the prepared muffin liners. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
Step 7: For toasted coconut decoration, spread 1/3 cup shredded coconut evenly on a baking sheet. Toast in the oven at 325°F (160°C) for 5-10 minutes, watching closely to avoid burning.
Step 8: While cupcakes cool, prepare the frosting. Beat the butter in a large bowl until very fluffy. Add lime zest and gradually beat in powdered sugar, about 1 cup at a time.
Step 9: Beat in lime juice 1 tablespoon at a time until you reach desired flavor. If frosting seems too thick, beat in whipping cream. Add food coloring if using.
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 slice of lime if desired.

Tips & Variations

Stir or blend the coconut milk thoroughly before measuring to combine the cream and liquid for best texture and flavor.
Use sweetened shredded coconut for more pronounced coconut flavor in the cupcakes and decoration.
For a dairy-free version, substitute butter with coconut oil and use a plant-based cream for frosting.
Adjust lime juice in frosting to your taste for more or less tang.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. Frosted cupcakes can be frozen for up to 1 month; thaw overnight in the refrigerator and let sit at room temperature before enjoying.

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 blend the canned coconut milk thoroughly before measuring to ensure the cream and liquid are well mixed. This prevents uneven texture in the batter.

How do I prevent my cupcakes from drying out?

Do not overbake the cupcakes; check with a toothpick at the minimum baking time. Also, store them properly in an airtight container to lock in moisture.

Coconut Cupcakes with Lime Buttercream Frosting Recipe

Print Recipe

★★★★★

5 from 122 reviews

These coconut cupcakes with lime buttercream frosting offer a triple coconut punch with shredded coconut, coconut milk, and coconut extract, combined into a moist, buttery cupcake. Topped with a creamy, tangy lime buttercream and toasted coconut, these cupcakes are a perfect tropical treat ideal for summer or any festive occasion.

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, 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: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners to prepare for baking.
Process Coconut: Place 1/2 cup shredded sweetened coconut in a food processor or blender and pulse until finely ground to a powdery texture.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground coconut, baking powder, and salt until well combined.
Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium-high speed until the mixture becomes light and fluffy.
Add Eggs and Extracts: Beat in the eggs one at a time, then add the vanilla and coconut extracts, mixing until fully incorporated.
Combine Dry and Wet: Reduce mixer speed to low and gradually add the flour mixture alternated with the well-stirred coconut milk, mixing until just combined into a smooth batter.
Fill Muffin Cups and Bake: Spoon the batter evenly into the prepared muffin liners. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
Toast Coconut for Decoration: To prepare toasted coconut, spread 1/3 cup of shredded sweetened coconut evenly on a cookie sheet and toast in the oven at 325°F (163°C) for 5-10 minutes. Watch carefully, as it can burn quickly.
Prepare Lime Buttercream Frosting: In a large bowl, beat softened butter on medium-high speed until very fluffy. Add lime zest, then gradually add powdered sugar about 1 cup at a time, mixing well after each addition.
Add Lime Juice and Cream: Beat in fresh lime juice one tablespoon at a time to reach desired tartness, then beat in whipping cream if needed for desired consistency. Optionally, add green food coloring for a subtle tint.
Frost and Decorate: Once cupcakes are completely cooled, frost using a piping bag fitted with a 1M tip or spread with a knife. Sprinkle with toasted coconut and garnish with lime slices if desired.

Notes

Before measuring coconut milk, stir or shake the can thoroughly to combine the cream and liquid for consistent texture.
Watch toasted coconut closely when browning as it can quickly go from toasted to burnt in under a minute.
If frosting is too thick, add a bit more cream; if too thin, add more powdered sugar for desired consistency.
Fresh lime juice is preferred over bottled for best flavor in frosting.

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