Introduction

These coconut cupcakes with lime buttercream frosting bring a delightful tropical twist to your baking. With a triple dose of coconut flavor and a soft, buttery texture, they’re topped with creamy lime frosting and toasted coconut for a refreshing finish. Perfect for summer parties or anytime you want a taste of sunshine.

Tropical 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 to 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 fine powder.
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 eggs, vanilla extract, and coconut extract, mixing well.
Step 5: Reduce mixer speed to low and add the flour mixture, then the well-mixed coconut milk. Mix until just combined.
Step 6: Spoon the batter into the prepared liners and bake for 15–17 minutes or until a toothpick inserted comes out clean. Cool completely.
Step 7: To toast coconut for decoration, spread 1/3 cup shredded coconut evenly on a baking sheet and bake at 325°F for 5–10 minutes, watching closely to prevent burning.
Step 8: For the frosting, beat softened butter in a large bowl until very fluffy. Add lime zest and sifted powdered sugar gradually, about 1 cup at a time.
Step 9: Beat in lime juice 1 tablespoon at a time until desired flavor is reached. Add whipping cream if the frosting needs thinning.
Step 10: Frost cooled cupcakes using a piping bag or knife. Sprinkle toasted coconut over the top and add lime slices if desired.

Tips & Variations

Shake or stir the coconut milk very well before measuring to combine the cream and liquid for consistent texture.
Use fresh lime juice for the frosting to ensure bright, natural flavor—avoid bottled lime juice.
For a less sweet frosting, reduce powdered sugar slightly and adjust lime juice to balance.
Try substituting shredded unsweetened coconut if you prefer less sweetness in the cupcakes themselves.
Add a teaspoon of rum or coconut rum to the batter for an adult twist.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; allow cupcakes to come to room temperature before serving. If refrigerated, the frosting may firm up; gently soften it by letting cupcakes sit at room temperature or briefly warming them.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk straight from the fridge?

It’s best to stir or blend the coconut milk well before measuring to ensure the thicker cream and liquid are combined evenly. This helps the batter come together smoothly and prevents dry or oily spots.

What if I don’t have coconut extract?

If you don’t have coconut extract, you can omit it or substitute with vanilla extract, but the coconut flavor will be less pronounced. Adding a bit more shredded coconut can help enhance the coconut taste naturally.

Tropical Coconut Cupcakes with Lime Buttercream Frosting Recipe

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★★★★★

4.7 from 68 reviews

These Coconut Cupcakes with Lime Buttercream Frosting offer a tropical twist on classic cupcakes with a triple coconut flavor from shredded coconut, coconut milk, and coconut extract. The cupcakes are soft and buttery, topped with a creamy, fluffy lime frosting and garnished with toasted coconut and lime slices, perfect for a summer or tropical-themed celebration.

Author: Tara
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 12 Cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

Preheat and prepare pans: Preheat the oven to 350°F (175°C) and line a muffin pan with muffin papers.
Process shredded coconut: Place the 1/2 cup shredded sweetened coconut in 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.
Cream butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar together using an electric mixer until fluffy.
Add eggs and extracts: Beat in the eggs, vanilla extract, and coconut extract until smooth.
Combine batter: On low mixer speed, gradually beat in the flour mixture followed by the well-stirred coconut milk until just combined.
Fill cupcake liners and bake: Spoon the batter into prepared muffin papers and bake for 15-17 minutes or until a toothpick inserted comes out clean. Remove and allow to cool.
Toast coconut for topping (optional): Spread 1/3 cup sweetened shredded coconut evenly on a cookie sheet and bake at 325°F (163°C) for 5-10 minutes, watching closely to prevent burning.
Make lime buttercream frosting: In a large bowl, beat the unsalted butter until very fluffy. Add lime zest and gradually beat in sifted powdered sugar about 1 cup at a time.
Add lime juice and cream: Beat in lime juice one tablespoon at a time until the desired flavor is achieved. If needed, add whipping cream and beat at medium-high speed until smooth and creamy. Add food coloring if desired.
Frost cupcakes: Frost cooled cupcakes using a piping bag with a 1M tip or a knife.
Garnish: Sprinkle toasted coconut on top and optionally add a small lime slice for decoration.

Notes

Before measuring 2/3 cup coconut milk, stir the whole can very well to combine the liquid and solids thoroughly; you can pulse it in a blender briefly before measuring for best results.
Watch toasted coconut carefully while baking as it can change from perfectly toasted to burnt in about one minute.
Frosting texture and taste can be adjusted with more or less powdered sugar and lime juice depending on preference.
If not using food coloring, the frosting will maintain a natural pale lime color.
Use fresh lime juice for the best flavor; bottled lime juice is not recommended.

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