Coconut Lime Cupcakes Recipe

Looking for a tropical twist to brighten your dessert table? Coconut Lime Cupcakes Recipe combines the sweet, nutty flavor of coconut with the zesty freshness of lime to create a bite-sized delight that’s perfect for summer gatherings, parties, or just a weekend treat. These cupcakes are moist, flavorful, and topped with a luscious lime buttercream frosting sprinkled with toasted coconut—guaranteed to impress both your eyes and taste buds.

Whether you’re a beginner baker or a seasoned dessert enthusiast, this recipe walks you through every step while sharing pro tips and tricks to ensure consistent, bakery-quality results at home.

Why You’ll Love This Coconut Lime Cupcakes Recipe

  • Tropical Flavor Explosion: The perfect balance of zesty lime and sweet coconut that makes each bite unforgettable.

  • Moist & Fluffy Texture: Achieved with a careful mix of coconut milk and freshly grated lime zest.

  • Party-Ready Presentation: Mini or standard-sized cupcakes topped with toasted coconut make a visually stunning dessert.

  • Quick & Easy: Simple ingredients and straightforward steps ensure minimal stress in the kitchen.

  • Customizable: Add a splash of rum for adults-only versions or swap frosting for cream cheese frosting for a tangy twist.

  • Family-Friendly: Loved by kids and adults alike, making it perfect for birthdays or casual gatherings.

  • Healthy-ish Options: You can use coconut sugar or whole wheat flour for a slightly healthier alternative.

  • Shelf-Stable: Can be refrigerated for up to 3 days, making prep ahead for parties easy.

Ingredients

Cupcake Batter

  • 1 ½ cups all-purpose flour (substitute half with whole wheat pastry flour for a nuttier flavor)

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter, room temperature

  • 1 cup granulated sugar (or coconut sugar for a healthier alternative)

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • ½ teaspoon coconut extract (optional but enhances coconut flavor)

  • ½ cup canned coconut milk or whole milk

  • Zest and juice of 2 ½ limes

  • 2 cups sweetened shredded coconut, toasted

Frosting

  • 1 cup unsalted butter, room temperature

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • Zest and juice of ½ lime

  • Pinch of salt

Pro Tip: Toasting the coconut intensifies its flavor and adds a subtle crunch on top of the soft cupcakes.

Step-by-Step Instructions

1. Toast the Coconut

Preheat the oven to 325°F (163°C). Spread 2 cups of shredded coconut evenly on a baking sheet lined with parchment paper. Bake for 4 minutes, stir, then bake for another 5–6 minutes until golden brown. Let cool. This step adds aroma and texture to your cupcakes.

2. Prepare for Baking

Increase oven temperature to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

3. Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening agents for fluffy cupcakes.

4. Cream Butter and Sugar

Using a stand mixer or hand mixer, beat butter on high speed until smooth, about 1 minute. Gradually add sugar and beat 2 minutes more until light and fluffy. Scrape sides as needed.

5. Add Wet Ingredients

Mix in eggs one at a time, then vanilla and coconut extracts. Beat until fully combined.

6. Combine Wet and Dry Ingredients

On low speed, alternate adding dry ingredients and coconut milk until just blended. Stir in lime zest, lime juice, and 1 ½ cups toasted coconut. Avoid overmixing to keep cupcakes tender.

7. Fill and Bake

Spoon batter into liners (half to two-thirds full). Bake 16–18 minutes until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to wire rack.

8. Make the Frosting

Beat butter until creamy. Gradually add powdered sugar, vanilla, lime juice, lime zest, and salt. Beat until smooth and fluffy.

9. Frost and Decorate

Frost cooled cupcakes generously, top with remaining toasted coconut and lime wedges. Refrigerate in an airtight container for up to 3 days.

Pro Tips for Perfect Coconut Lime Cupcakes

How to Make Cupcakes Extra Moist

  • Use coconut milk instead of regular milk for richer flavor.

  • Avoid overmixing the batter; this prevents dense cupcakes.

Can I Substitute Ingredients?

  • Coconut extract is optional but enhances flavor.

  • Use yogurt or sour cream instead of milk for extra moisture.

How to Prevent Frosting from Melting

  • Chill cupcakes completely before frosting.

  • Refrigerate in an airtight container if your kitchen is warm.

Best Ways to Serve

  • Serve as a tropical dessert at summer parties or brunches.

  • Pair with fresh berries, tropical fruits, or a drizzle of passionfruit sauce.

  • Mini cupcakes are perfect for baby showers, weddings, or picnic boxes.

Nutrition (per cupcake, estimated)

  • Calories: 280 kcal

  • Fat: 15g

  • Saturated Fat: 9g

  • Carbs: 36g

  • Sugars: 23g

  • Protein: 3g

  • Fiber: 1g

Storage & Leftovers

  • Store in an airtight container in the fridge for up to 3 days.

  • Freeze un-frosted cupcakes up to 2 months; thaw and frost before serving.

  • Frosted cupcakes can be chilled; allow to come to room temperature for best flavor.

FAQs About Coconut Lime Cupcakes Recipe

What makes cupcakes moist and fluffy?

Using room temperature butter, eggs, and alternating dry and wet ingredients gently helps maintain air pockets that result in fluffy cupcakes.

Can I make mini cupcakes?

Yes! Reduce baking time to 10–12 minutes for mini cupcakes and adjust frosting quantity.

Is this recipe suitable for parties?

Absolutely. This recipe makes 12 standard cupcakes; double the batch for larger gatherings.

Can I use fresh lime juice?

Yes, fresh lime juice is recommended for the best zesty flavor.

Are these cupcakes freezer-friendly?

Yes, un-frosted cupcakes freeze best. Frost after thawing for optimal texture.

Variations

  • Vegan Version: Substitute butter with coconut oil, eggs with flax eggs, and powdered sugar with organic vegan sugar.

  • Mini Cupcakes: Perfect for portion control and parties; adjust baking time.

  • Tropical Twist: Add chopped pineapple or mango chunks for extra flavor.

  • Cream Cheese Frosting: Swap buttercream with cream cheese frosting for tangy sweetness.

Conclusion

This Coconut Lime Cupcakes Recipe is a tropical delight that combines zesty lime, sweet coconut, and soft, moist cake with luscious frosting. Perfect for summer gatherings, birthday parties, or as a treat to lift your spirits, these cupcakes deliver flavor, texture, and visual appeal in every bite.

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