Introduction

These Coconut Cupcakes with Lime Buttercream Frosting are a tropical delight perfect for sunny days and celebrations. Moist, buttery cupcakes with a triple dose of coconut are topped with creamy, tangy lime frosting and toasted coconut for a refreshing finish.

Coconut Cupcakes with Lime Buttercream Frosting Recipe - Recipe Image

Ingredients

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
1/3 cup sweetened shredded coconut, for decorating (optional)
3/4 cup unsalted butter, softened to room temperature (for frosting)
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

Step 1: Preheat the oven to 350°F and line a muffin pan with muffin papers.
Step 2: Place the 1/2 cup shredded coconut in a food processor or blender and process 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 together using an electric mixer until fluffy. Add the eggs, vanilla extract, and coconut extract and beat until combined.
Step 5: On low speed, gradually beat in the flour mixture followed by the well-mixed coconut milk.
Step 6: Spoon the batter into the prepared muffin papers and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: For toasted coconut decoration, spread 1/3 cup shredded coconut evenly on a cookie sheet and bake at 325°F for 5-10 minutes. Watch closely to avoid burning.
Step 8: While cupcakes cool, prepare the frosting. Beat softened butter until very fluffy in a large bowl. Add lime zest and gradually beat in powdered sugar one cup at a time.
Step 9: Beat in lime juice one tablespoon at a time until you reach desired flavor. If needed, add whipping cream for consistency and mix well at medium-high speed. Optionally add green food coloring.
Step 10: Frost cooled cupcakes with a piping bag fitted with a 1M tip or use a knife. Sprinkle with toasted coconut and garnish with lime slices if desired.

Tips & Variations

Make sure to stir your coconut milk very well before measuring to get an even mix of solid and liquid for best texture.
Use fresh lime juice for a bright, fresh flavor in the frosting instead of bottled juice.
Try adding a little rum extract to the batter or frosting for an extra tropical twist.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. Leftover frosting can be stored in the refrigerator and whipped again before use. These cupcakes are best enjoyed fresh but can also be frozen without frosting for up to 1 month.

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 your canned coconut milk well before measuring to combine the liquid and solid parts evenly. This ensures consistent moisture and coconut flavor in your cupcakes.

How do I prevent the toasted coconut from burning?

Keep a close eye on the coconut when toasting and stir it if needed. Since it can go from toasted to burnt quickly, it’s important to watch it closely, especially in the last few minutes.

Coconut Cupcakes with Lime Buttercream Frosting Recipe

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4.9 from 132 reviews

These Coconut Cupcakes with Lime Buttercream Frosting feature a triple dose of coconut providing a moist, buttery cupcake base topped with creamy, fluffy lime frosting. The cupcakes are enhanced with shredded coconut, coconut milk, and coconut extract, delivering a tropical flavor perfect for summertime or any celebration. Finished with toasted coconut and a slice of lime, these cupcakes combine sweet coconut notes with a fresh, tangy lime punch for a delightful treat.

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 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 and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with muffin papers.
Process Coconut: Place 1/2 cup shredded sweetened coconut into a food processor or blender and pulse until it becomes a fine powder.
Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, processed shredded coconut, baking powder, and salt until combined.
Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium-high speed until the mixture is fluffy and light.
Add Eggs and Extracts: Beat in the eggs one at a time, then add the vanilla extract and coconut extract, mixing until incorporated.
Combine Dry and Wet Ingredients: Reduce mixer speed to low; alternately add the flour mixture and the well-mixed coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
Fill Muffin Pan and Bake: Spoon the batter evenly into the lined muffin cups. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
Toast Coconut for Decoration (Optional): Place 1/3 cup shredded sweetened coconut on a cookie sheet in an even layer. Bake in the oven at 325°F (163°C) for 5-10 minutes, watching carefully to prevent burning as the coconut can burn quickly.
Prepare Lime Buttercream Frosting: While cupcakes cool, beat the softened butter in a large bowl until very fluffy. Add the lime zest and then sift in powdered sugar 1 cup at a time, mixing thoroughly between additions.
Add Lime Juice and Cream: Beat in lime juice one tablespoon at a time to reach your desired lime flavor. If frosting is too stiff, add whipping cream and beat on medium-high speed until smooth and creamy. Add green food coloring if using and mix until evenly tinted.
Frost and Decorate: Once cupcakes have cooled completely, frost them using a piping bag fitted with a 1M Wilton tip or a knife. Sprinkle toasted coconut on top and garnish with lime slices if desired.

Notes

Before measuring coconut milk, stir the can thoroughly to combine solids and liquids evenly. Using just the clear liquid or white solid will alter the texture.
Toasting coconut requires close attention; it can burn within a minute once it starts to toast.
Use fresh lime juice for best flavor; bottled juice tends to be less vibrant and can affect frosting taste.
Butter should be at room temperature and softened properly to achieve fluffy cupcake batter and frosting.
For a more intense coconut flavor, ensure to use sweetened shredded coconut as called for in the recipe.

Keywords: coconut cupcakes, lime buttercream frosting, tropical cupcakes, summer cupcakes, toasted coconut, citrus frosting, easy cupcake recipe