Introduction

These coconut cupcakes with lime buttercream frosting are a tropical delight with a triple dose of coconut in every bite. Soft, buttery cupcakes are topped with creamy, tangy lime frosting and toasted coconut, making them perfect for sunny days and festive occasions.

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 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 muffin papers.
Step 2: Place the 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, processed 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, and mix well.
Step 5: Reduce mixer speed to low and gradually beat in the flour mixture, then the coconut milk, ensuring everything is well combined.
Step 6: Spoon the batter into the prepared muffin papers, filling each about 2/3 full. Bake for 15-17 minutes or until a toothpick inserted comes out clean.
Step 7: For toasted coconut topping, spread 1/3 cup shredded coconut evenly on a cookie sheet and bake at 325°F for 5-10 minutes. Watch carefully to prevent burning.
Step 8: While cupcakes cool, prepare the frosting. Beat the butter in a large bowl until very fluffy. Add lime zest and sifted powdered sugar about 1 cup at a time, mixing well between additions.
Step 9: Beat in lime juice 1 tablespoon at a time until you reach your desired flavor. If needed, add whipping cream and mix at medium-high speed for a creamy texture. Add green food coloring if desired.
Step 10: Frost the cooled cupcakes using a piping bag or knife. Sprinkle with toasted coconut and garnish with a slice of lime if you like.

Tips & Variations

Make sure to mix the coconut milk thoroughly before measuring to blend the solids and liquids evenly for the best texture.
Use fresh lime juice for bright, natural flavor in the frosting—bottled juice can be bitter.
For a less sweet frosting, start with 3.5 cups powdered sugar and adjust according to your taste.
Try adding a teaspoon of rum or coconut rum to the batter for an adult-friendly flavor boost.
If you don’t have a food processor, pulse the shredded coconut in a blender or chop finely by hand.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor. The frosting may firm up when cold; gently soften by letting cupcakes sit at room temperature or briefly warming in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute the butter with a dairy-free alternative and use coconut-based milk for the frosting. Be sure to check all ingredients for dairy content.

How do I prevent the toasted coconut from burning?

Toast the shredded coconut at a lower temperature (325°F) and watch it closely, stirring or checking every minute after the first 5 minutes. Remove immediately once golden brown.

Coconut Cupcakes with Lime Buttercream Frosting Recipe

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4.5 from 89 reviews

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

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 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 pans: Preheat your oven to 350°F (175°C) and line a muffin pan with muffin papers to prevent sticking.
Process shredded coconut: Place 1/2 cup shredded sweetened coconut into a food processor or blender and process until it becomes a fine powder.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, processed coconut, baking powder, and salt to evenly distribute the leavening and coconut flavor.
Cream butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar using an electric mixer until the mixture is fluffy and light, about 3-5 minutes.
Add wet ingredients: Beat in the eggs one at a time, then add vanilla extract and coconut extract, mixing until fully incorporated.
Combine dry and wet: Reduce the mixer speed to low and gradually beat in the dry flour mixture alternating with the well-mixed coconut milk until just combined.
Fill muffin cups and bake: Spoon the batter evenly into the muffin papers and bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out clean.
Toast coconut for decoration: If decorating with toasted coconut, spread 1/3 cup of shredded coconut evenly on a cookie sheet and bake at 325°F (163°C) for 5-10 minutes, watching closely to prevent burning.
Prepare lime buttercream frosting: In a large bowl, beat the unsalted butter until very fluffy. Gradually add lime zest and sifted powdered sugar about 1 cup at a time, beating well after each addition.
Add lime juice and cream: Beat in freshly squeezed lime juice 1 tablespoon at a time until desired flavor is reached. If the frosting is too thick, add 1 tablespoon whipping cream and beat at medium-high speed for a smooth, fluffy texture.
Frost cupcakes: Once cupcakes are completely cool, frost them using a piping bag fitted with a 1M Wilton tip or spread with a knife.
Garnish and serve: Sprinkle the frosted cupcakes with toasted coconut and optionally garnish with a slice of lime for a festive, tropical finish.

Notes

Before measuring the coconut milk, stir or blend the entire can thoroughly to mix the liquid and solid parts for consistent texture and flavor.
Watch toasted coconut carefully while baking as it can quickly go from toasted to burnt within a minute.
The lime juice should be freshly squeezed for the best flavor, avoiding bottled lime juice.
Frosting consistency can be adjusted with whipping cream to achieve perfect spreadability or pipeability.
These cupcakes are perfect for summer parties or tropical-themed events.

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