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Coconut Cupcakes with Lime Buttercream Frosting Recipe

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★★★★★

4.6 from 126 reviews

These tropical Coconut Cupcakes with Lime Buttercream Frosting deliver a triple coconut punch with shredded coconut, coconut milk, and coconut extract creating moist, soft cupcakes. Topped with a creamy, tangy lime buttercream and toasted coconut, they bring a fresh, summery vibe perfect for any celebration or tropical-themed party.

Ingredients

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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, well mixed

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 to 4.5 cups powdered sugar, sifted
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon whipping cream, if needed
  • 2–3 drops green food coloring (optional)

Instructions

  1. Preheat Oven and Prepare Muffin Pan: Preheat the oven to 350°F (175°C) and line a muffin pan with muffin papers.
  2. Process Shredded Coconut: Place the 1/2 cup shredded coconut in 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 shredded coconut, baking powder, and salt.
  4. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar using an electric mixer until fluffy and pale.
  5. Add Eggs and Extracts: Beat in the eggs one at a time, followed by the vanilla extract and coconut extract until well combined.
  6. Incorporate Dry Ingredients and Coconut Milk: Reduce mixer speed to low and gradually beat in the flour mixture, then the well-stirred coconut milk until combined to form a smooth batter.
  7. Fill Muffin Cups and Bake: Spoon the batter evenly into prepared muffin papers. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
  8. Toast Coconut for Decoration: For toasted coconut, spread 1/3 cup shredded sweetened coconut evenly on a cookie sheet and bake at 325°F (160°C) for 5-10 minutes, watching closely to prevent burning.
  9. Prepare Lime Buttercream Frosting: In a large bowl, beat the softened butter until very fluffy. Beat in lime zest, then gradually add sifted powdered sugar about 1 cup at a time.
  10. Add Lime Juice and Whipping Cream: Incorporate freshly squeezed lime juice one tablespoon at a time to control tartness. Beat in whipping cream at medium-high speed if frosting needs softening. Optionally add green food coloring to desired hue.
  11. Frost Cupcakes and Garnish: Once cupcakes have cooled completely, frost using a piping bag fitted with a 1M Wilton tip or a knife. Sprinkle with toasted shredded coconut and garnish with a thin lime slice if desired.

Notes

  • Before measuring out 2/3 cup of coconut milk, stir or blend the entire can well to ensure even mixing of the liquid and solid parts for best texture.
  • Watch toasted coconut carefully as it can go from perfectly toasted to burnt very quickly, usually in about one minute.
  • If you prefer less tart frosting, add lime juice gradually and taste test as you go.
  • Use room temperature ingredients for best mixing and cupcake texture.
  • Can substitute coconut milk with another dairy or non-dairy milk, but the coconut flavor will be less pronounced.

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

Find it online: https://www.cheftara.com/coconut-cupcakes-with-lime-buttercream-frosting-recipe-8/