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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Eggs and Extracts: Beat in the eggs one at a time, followed by the vanilla extract and coconut extract, incorporating each thoroughly.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://www.cheftara.com/coconut-cupcakes-with-lime-buttercream-frosting-recipe-3/