Introduction

These coconut cupcakes with lime buttercream frosting are a perfect tropical treat, bursting with coconut flavor in every bite. Soft, buttery cupcakes feature a triple dose of coconut, then are topped with a creamy, tangy lime frosting and toasted coconut for a delightful finish. They’re a sunny, festive dessert that’s great 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 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 light and fluffy. Add the eggs, vanilla extract, and coconut extract, beating well after each addition.
Step 5: Reduce mixer speed to low; gradually add the flour mixture, then the coconut milk, mixing until just combined.
Step 6: Spoon the batter evenly into the prepared muffin liners and bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: To toast the coconut for decoration, spread 1/3 cup shredded coconut on a baking sheet and toast at 325°F for 5–10 minutes, watching closely to prevent burning.
Step 8: While cupcakes cool, make the frosting by beating the butter in a large bowl until fluffy. Add lime zest, then sifted powdered sugar about 1 cup at a time, beating well after each addition.
Step 9: Beat in lime juice gradually until the frosting reaches your desired flavor. Add whipping cream if needed for consistency, and food coloring if using.
Step 10: Frost the cooled cupcakes using a piping bag with a star tip or a knife. Sprinkle with the toasted coconut and garnish with a lime slice if desired.

Tips & Variations

Make sure to stir or blend the coconut milk very well before measuring to ensure even consistency.
Use fresh lime juice for a bright, natural flavor—bottled juice can taste bitter or dull.
For an extra tropical twist, add a small spoonful of pineapple puree into the batter before baking.
To keep the frosting extra smooth, sift the powdered sugar before adding it to the butter.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, let them come to room temperature for the best texture. Leftover frosting can be kept refrigerated for up to one week and whipped again before use.

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 whole can very well before measuring so the solid and liquid parts combine evenly, ensuring consistent moisture in your cupcakes.

How do I prevent the coconut from burning when toasting?

Toast the shredded coconut at a lower temperature (325°F) and watch it closely. It can go from toasted to burnt in about a minute, so check it frequently and stir if needed.

Coconut Cupcakes with Lime Buttercream Frosting Recipe

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★★★★★

4.7 from 70 reviews

These Coconut Cupcakes with Lime Buttercream Frosting offer a delightful tropical twist on classic cupcakes. Featuring a triple dose of coconut—shredded coconut, coconut milk, and coconut extract—these moist, buttery cupcakes are topped with a creamy, fluffy lime buttercream frosting and finished with toasted coconut and a slice of lime for a fresh, vibrant flavor. Perfect for summertime celebrations or tropical-themed parties, this recipe combines sweet coconut and tangy lime in every bite.

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

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 cup 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: Preheat your oven to 350°F (175°C) and line a muffin pan with muffin papers to ensure easy cupcake removal and even baking.
Process Coconut: Place the 1/2 cup shredded coconut into a food processor or blender and pulse until it becomes a fine powder. This enhances the coconut flavor within the cupcakes.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, processed coconut, baking powder, and salt to blend the dry foundation of the cupcakes.
Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the unsalted butter and granulated sugar together until the mixture becomes fluffy and light.
Add Eggs and Extracts: Beat in the eggs one at a time, followed by the vanilla extract and coconut extract, incorporating each thoroughly.
Combine Wet and Dry: Reduce the mixer speed to low and gradually add the flour mixture alternated with the well-mixed coconut milk, mixing until just combined to maintain a light batter.
Bake Cupcakes: Spoon the batter evenly into the prepared muffin papers. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
Prepare Toasted Coconut Decoration: If desired, spread 1/3 cup sweetened shredded coconut evenly on a cookie sheet. Bake at 325°F (163°C) for 5-10 minutes, watching carefully as the coconut can go from toasted to burnt quickly.
Make Lime Buttercream Frosting: In a large bowl, beat the softened butter until very fluffy. Gradually beat in the lime zest and sifted powdered sugar about one cup at a time. Add the freshly squeezed lime juice a tablespoon at a time until the frosting reaches your preferred tanginess. Optionally, beat in a tablespoon of whipping cream to achieve a smoother consistency and add green food coloring if desired.
Decorate Cupcakes: Using a piping bag fitted with a 1M tip or a knife, frost the cooled cupcakes with the lime buttercream. Sprinkle with the toasted coconut and garnish with a small slice of lime if desired to enhance presentation and flavor.

Notes

Before measuring 2/3 cup of coconut milk, shake or stir the can very well to mix the creamy solid and liquid parts evenly for best flavor and consistency.
Watch the toasted coconut closely when baking as it can burn very quickly, usually within a minute once it starts to toast.
If you prefer less tangy frosting, add lime juice gradually and taste as you go to avoid overpowering the sweetness.
This recipe makes 12 standard-sized cupcakes and frosting amounts are designed to fully cover them with some decorative topping.
Using sweetened shredded coconut helps enhance the sweetness and texture of the cupcakes but unsweetened can be used if preferred, adjusting sugar accordingly.

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