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Coconut Cupcakes with Lime Buttercream Frosting Recipe

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★★★★★

4.8 from 149 reviews

These Coconut Cupcakes with Lime Buttercream Frosting feature a triple dose of coconut for a moist, buttery, and tropical treat. The cupcakes are infused with shredded coconut, coconut milk, and coconut extract, then topped with a creamy, fluffy lime buttercream frosting and sprinkled with toasted coconut for the perfect summertime party dessert.

Ingredients

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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 and prepare cupcake pan: Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners to ensure easy removal and cleanup.
  2. Process shredded coconut: Place 1/2 cup shredded sweetened coconut in a food processor or blender and process until it forms a fine powder, which will be incorporated into the dry ingredients to intensify the coconut flavor.
  3. Mix dry ingredients: In a medium bowl, whisk together the processed coconut powder, all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  4. Cream butter and sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar in a large bowl on medium-high speed until the mixture is light and fluffy, incorporating air for a tender cupcake texture.
  5. Add eggs and extracts: Beat in the eggs one at a time, followed by the vanilla extract and coconut extract, blending thoroughly after each addition to maintain a smooth batter.
  6. Combine wet and dry ingredients: Reduce mixer speed to low and gradually beat in the dry flour mixture alternated with the well-mixed coconut milk, starting and ending with the flour mixture, until just combined to avoid overmixing.
  7. Fill cupcake liners and bake: Spoon the batter evenly into the prepared muffin cups, filling about 2/3 full. Bake in the preheated oven for 15 to 17 minutes or until a toothpick inserted in the center comes out clean.
  8. Toast coconut for decoration (optional): Spread 1/3 cup sweetened shredded coconut in a thin, even layer on a baking sheet and toast in the oven at 325°F (163°C) for 5 to 10 minutes, watching carefully to prevent burning; allow to cool.
  9. Prepare lime buttercream frosting: In a large bowl, beat the softened butter with an electric mixer on medium-high speed until very fluffy. Add the lime zest, then gradually beat in the sifted powdered sugar one cup at a time.
  10. Add lime juice and cream: Beat in 2 tablespoons of freshly squeezed lime juice, adding 1 tablespoon at a time and tasting to reach the desired balance of tanginess. If the frosting is too stiff, beat in 1 tablespoon of whipping cream to achieve a spreadable consistency. Optionally, add 2-3 drops of green food coloring and mix until evenly combined.
  11. Frost cupcakes: Once cupcakes are completely cooled, frost them using a piping bag fitted with a 1M Wilton tip for a professional look, or spread with a knife if preferred.
  12. Garnish: Sprinkle the toasted coconut over the frosted cupcakes and optionally add a small lime slice as a decorative garnish.

Notes

  • Before measuring the coconut milk, stir or blend the entire can well to combine the solid and liquid parts for consistent texture and flavor.
  • Watch the toasted coconut closely during baking; it can burn within a minute after toasting.
  • The lime buttercream frosting can be adjusted in sweetness and tartness by varying powdered sugar and lime juice amounts to taste.
  • Use fresh lime juice for the best bright and authentic lime flavor in the frosting.
  • For a dairy-free adaptation, substitute butter with a plant-based butter alternative and use coconut cream instead of whipping cream.

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

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