Coconut Lime Cupcakes Recipe
Coconut and lime is a flavor combination that screams tropical bliss, and turning it into a cupcake was an idea I couldn’t pass up. These Coconut Lime Cupcakes are bursting with the refreshing citrusy zing of lime and the rich, creamy sweetness of coconut.
The fluffy cupcake is complemented perfectly by a coconut-infused buttercream frosting, creating the ideal balance of tropical flavors in every bite.
Whether you’re looking to brighten up a spring day or treat your guests to a tropical-inspired dessert, these cupcakes will definitely steal the show. Plus, they’re easy to make and incredibly flavorful—what’s not to love?
Why You’ll Love This Recipe
- Tropical Flavor: The pairing of coconut and lime brings a burst of tropical sunshine in every bite.
- Soft and Moist: The cupcakes are light, airy, and moist, thanks to the coconut milk and the infusion of fresh lime juice and zest.
- Perfectly Sweet and Tangy: The coconut buttercream frosting perfectly complements the tartness of the lime, giving you a balance of sweet and tangy in every bite.
- A Touch of the Tropics: These cupcakes make you feel like you’re on a tropical vacation, even if you’re just sitting at home.
Ingredients
1- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup coconut milk (or regular milk)
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- ½ cup shredded coconut (unsweetened)
2- For the Coconut Lime Frosting:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup coconut milk (or regular milk)
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- ½ cup shredded coconut (unsweetened)
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lime juice, and lime zest.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined.
- Fold in Shredded Coconut: Gently fold in the shredded coconut until evenly distributed.
- Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Coconut Lime Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the coconut milk, vanilla extract, lime juice, and lime zest, and continue to beat until smooth and fluffy.
- Frost the Cupcakes: Frost the cooled cupcakes with the coconut lime frosting and garnish with shredded coconut for an extra tropical touch.
Variations
- Add a Lime Glaze: For extra citrusy flavor, drizzle a lime glaze over the cupcakes before frosting them. Mix powdered sugar with lime juice for the glaze.
- Coconut Lime Cake: Turn this cupcake recipe into a full-sized coconut lime cake by baking in two 8-inch cake pans and adjusting the frosting accordingly.
- Add Toasted Coconut: For added texture and flavor, sprinkle toasted coconut on top of the frosting for a crunchy, golden touch.
Nutritional Values (per cupcake)
- Calories: 260 kcal
- Carbohydrates: 36g
- Protein: 2g
- Fat: 12g
- Saturated Fat: 8g
- Fiber: 1g
- Sugar: 22g
- Sodium: 100mg
FAQs
1. Can I use sweetened shredded coconut? For this recipe, unsweetened shredded coconut is recommended. Sweetened coconut can make the cupcakes too sweet and change the texture.
2. How do I store these cupcakes? Store the cupcakes in an airtight container at room temperature for up to 3 days. You can refrigerate them for a longer shelf life, but allow them to come to room temperature before serving for the best flavor.
3. Can I make the frosting ahead of time? Yes! You can make the frosting ahead of time and store it in an airtight container in the refrigerator. Just allow it to come to room temperature and re-whip it before frosting the cupcakes.
4. Can I freeze these cupcakes? Yes, you can freeze the cupcakes without frosting for up to 3 months. Thaw them at room temperature and frost them fresh when you’re ready to serve.
Coconut Lime Cupcakes Recipe
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- ½ cup shredded coconut unsweetened
For the Coconut Lime Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- ½ cup shredded coconut for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the dry ingredients in a medium bowl.
- Beat butter and sugar until fluffy, then add eggs, lime juice, and zest.
- Gradually add dry ingredients alternating with coconut milk. Mix until combined.
- Fold in shredded coconut.
- Spoon batter into cupcake liners, filling 2/3 full.
- Bake for 18-20 minutes, then cool completely.
- For frosting, beat butter, add powdered sugar, then lime juice, zest, and coconut milk. Frost cupcakes and garnish with shredded coconut.
