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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.

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

  1. Preheat and prepare pans: 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 sweetened 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 coconut, baking powder, and salt.
  4. Cream butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar together using an electric mixer until fluffy.
  5. Add eggs and extracts: Beat in the eggs, vanilla extract, and coconut extract until smooth.
  6. Combine batter: On low mixer speed, gradually beat in the flour mixture followed by the well-stirred coconut milk until just combined.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Frost cupcakes: Frost cooled cupcakes using a piping bag with a 1M tip or a knife.
  12. 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

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