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Coconut Cupcakes with Lime Buttercream Frosting Recipe

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★★★★★

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.

Ingredients

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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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners to prepare for baking.
  2. Process Coconut: Place 1/2 cup shredded sweetened coconut in a food processor or blender and pulse until finely ground to a powdery texture.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground coconut, baking powder, and salt until well combined.
  4. 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.
  5. Add Eggs and Extracts: Beat in the eggs one at a time, then add the vanilla and coconut extracts, mixing until fully incorporated.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://www.cheftara.com/coconut-cupcakes-with-lime-buttercream-frosting-recipe-2/