Print

Coconut Cupcakes with Lime Buttercream Frosting Recipe

Print Recipe

★★★★★

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.

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

  1. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C) and line a muffin pan with muffin papers to prevent sticking.
  2. Process shredded coconut: Place 1/2 cup shredded sweetened coconut into a food processor or blender and process until it becomes a fine powder.
  3. 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.
  4. 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.
  5. Add wet ingredients: Beat in the eggs one at a time, then add vanilla extract and coconut extract, mixing until fully incorporated.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Frost cupcakes: Once cupcakes are completely cool, frost them using a piping bag fitted with a 1M Wilton tip or spread with a knife.
  12. 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

Find it online: https://www.cheftara.com/coconut-cupcakes-with-lime-buttercream-frosting-recipe-6/