Introduction

These Coconut Cupcakes with Lime Buttercream Frosting are a tropical delight with a triple dose of coconut in the moist cupcakes and a creamy, tangy lime frosting. Topped with toasted coconut and a slice of lime, they bring a fresh, summery vibe to any occasion.

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 1/2 cup shredded coconut in a food processor or blender and process until finely ground.
Step 3: In a medium bowl, whisk together the flour, ground coconut, baking powder, and salt.
Step 4: In a large bowl, beat the butter and sugar with an electric mixer until fluffy. Add the eggs, vanilla extract, and coconut extract, beating well.
Step 5: Reduce mixer speed to low, then beat in the flour mixture followed by the well-mixed coconut milk.
Step 6: Spoon the batter evenly into muffin liners and bake for 15-17 minutes or until a toothpick inserted comes out clean.
Step 7: If using toasted 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: beat butter in a large bowl until fluffy. Add lime zest and powdered sugar gradually, beating well after each addition.
Step 9: Beat in lime juice one tablespoon at a time until you reach the desired flavor. Add whipping cream if needed for consistency. Add food coloring if using and mix until combined.
Step 10: Frost the cooled cupcakes using a piping bag with a tip or a knife. Sprinkle with toasted coconut and garnish with lime slices if desired.

Tips & Variations

Stir or blend the coconut milk thoroughly before measuring to ensure even texture and flavor in the batter.
Use fresh lime juice for the best bright, tangy frosting—bottled juice can alter the flavor.
For a dairy-free version, substitute butter with coconut oil and use a dairy-free cream alternative in the frosting.
Adjust powdered sugar in frosting to your preferred sweetness and consistency.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, bring refrigerated cupcakes to room temperature for the best flavor and texture. The frosting can be gently refreshed by whipping it briefly if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk without shaking it?

It’s best to stir or shake canned coconut milk well before measuring to combine the solid and liquid parts evenly. This ensures consistent moisture and flavor in your cupcakes.

What if I don’t have a piping bag or tip?

You can simply spread the lime buttercream frosting with a knife or spoon. The cupcakes will still taste delicious even without fancy decoration.

Coconut Cupcakes with Lime Buttercream Frosting Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

These Coconut Cupcakes with Lime Buttercream Frosting offer a delightful tropical treat featuring a triple dose of coconut in the moist cupcakes, paired perfectly with a creamy, tangy lime buttercream frosting. Topped with toasted coconut and a slice of lime, these cupcakes deliver a soft, buttery texture with fresh, bright flavors that celebrate summertime and sunny days.

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 pan: Preheat your oven to 350°F (175°C) and line a muffin pan with muffin papers to prevent sticking and ensure easy removal of cupcakes.
Process coconut: Place 1/2 cup shredded sweetened coconut into a food processor or blender and pulse until it becomes a fine powder, which will be sifted into the dry ingredients for added coconut flavor.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, processed coconut powder, baking powder, and salt to evenly distribute leavening and flavor components.
Cream butter and sugar: Using an electric mixer, beat the unsalted butter and granulated sugar in a large bowl on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Add eggs and extracts: Beat in the eggs one at a time, followed by the vanilla and coconut extracts, ensuring everything is well incorporated.
Combine wet and dry: Reduce mixer speed to low, gradually add the dry ingredient mixture, and then slowly pour in the well-mixed coconut milk, blending until just combined to avoid overmixing.
Fill cupcake liners and bake: Spoon the batter evenly into the prepared muffin papers, filling each about two-thirds full. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out clean.
Toast coconut (optional): For decoration, spread 1/3 cup shredded sweetened coconut evenly on a cookie sheet and bake at 325°F (165°C) for 5-10 minutes, watching carefully as coconut can burn quickly, usually within a minute once near done.
Make lime buttercream frosting: While cupcakes cool, beat softened butter in a large bowl on medium-high speed until very fluffy. Add lime zest, then gradually beat in powdered sugar about one cup at a time until fully incorporated.
Incorporate lime juice and cream: Beat in lime juice one tablespoon at a time to achieve the desired lime flavor. If needed, add the tablespoon of whipping cream and optional green food coloring, beating until the frosting is smooth and fluffy.
Frost cupcakes and decorate: Once cupcakes are completely cooled, frost them using a piping bag fitted with a 1M Wilton tip or spread with a knife, then sprinkle with toasted coconut and optionally garnish with a slice of lime for a fresh finish.

Notes

Before measuring coconut milk, shake or stir the can thoroughly to combine both the clear liquid and creamy solid parts for consistent texture and flavor.
Processing shredded coconut finely enhances its integration into the cupcake batter, adding moistness and flavor.
Watch toasted coconut carefully while baking as it can burn quickly after browning.
The lime frosting flavor is smooth, not tart or bitter; add lime juice gradually to suit your taste.
Using a piping bag with a 1M tip creates a professional look, but spreading with a knife works well too.

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