If you’re dreaming of a tropical treat that bursts with bright, zesty flavor and creamy sweetness, look no further than this Coconut Lime Cupcakes Recipe. These cupcakes strike the perfect balance between the rich, nutty taste of toasted coconut and the fresh, tangy punch of lime, all wrapped up in a moist, fluffy cake topped with a luscious lime-infused frosting. Whether you’re serving them at a summer party or just craving a sweet escape to the islands, this recipe brings sunshine right to your kitchen and will quickly become your go-to indulgence.
Ingredients You’ll Need
Making these cupcakes is a breeze because the ingredients are simple yet thoughtfully chosen to create that perfect flavor and texture combo. Each one plays a crucial role, from the tender crumb of the cupcake to the vibrant citrus zing and nutty coconut finish.
- All-purpose flour: The foundation that gives the cupcakes their tender structure and crumb.
- Baking powder: Essential for helping the cupcakes rise and become light and fluffy.
- Salt: A pinch balances and enhances the sweetness, making flavors pop.
- Unsalted butter (room temperature): Adds richness and moisture to the cupcakes and frosting alike.
- Granulated sugar: Sweetens the cake and helps with a tender texture.
- Eggs: Bind the ingredients and contribute to the cake’s soft crumb.
- Vanilla extract: Provides a warm, comforting aroma that complements the lime perfectly.
- Coconut extract: Boosts the coconut flavor for a more intense tropical vibe.
- Canned coconut milk or whole milk: Moistens the batter while adding subtle coconut creaminess.
- Limes (zested and juiced): The star of the show, bringing bright citrus notes that cut through the richness and add freshness.
- Toasted sweetened shredded coconut: Half mixed into the batter for texture, half as a crunchy, golden garnish.
- Powdered sugar: Creates the perfect smooth, sweet base for the frosting.
- Pinch of salt: Needed to balance the sweetness of the frosting and elevate the lime flavor.
How to Make Coconut Lime Cupcakes Recipe
Step 1: Toast the Coconut
Begin by toasting the shredded coconut to amplify its nutty richness. Spread it on a baking sheet lined with parchment or a silicone mat and bake at 325°F for about 9-10 minutes total, stirring halfway through to ensure it browns evenly. Watch closely to avoid burning. This step smells heavenly and adds a beautiful golden color and crunch to your cupcakes.
Step 2: Prepare for Baking
Next, preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners. This makes for easy cleanup and ensures your cupcakes come out perfectly shaped.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together all-purpose flour, baking powder, and salt. This dry mixture sets the stage for the cupcakes’ tender crumb and even rise.
Step 4: Cream Butter and Sugar
Using a mixer, beat room temperature butter on high for about a minute until smooth and creamy. Gradually add granulated sugar and continue beating for a couple minutes until the mixture is fluffy and light. This step is key for an airy cake base.
Step 5: Add the Wet Ingredients
Lower the mixer speed and add eggs one at a time to keep the batter from curdling. Mix in vanilla and coconut extracts to infuse the batter with warm and tropical notes. Then, alternate folding in your dry ingredients with the coconut milk for balanced moisture and texture.
Step 6: Add Lime and Coconut
Increase your mixer speed to medium and fold in fresh lime zest and juice along with 1 1/2 cups of the toasted coconut. These ingredients give your cupcakes that signature tangy bite and delightful chewiness.
Step 7: Bake the Cupcakes
Divide the batter evenly among the liners, filling them halfway to two-thirds full. Bake for 16-18 minutes, or until a toothpick poked in the center comes out clean. Let the cupcakes cool completely before frosting to prevent a melty mess.
Step 8: Prepare the Frosting
Beat room temperature butter until ultra creamy. Slowly add powdered sugar in batches, beating on low at first, then increasing to high speed until the frosting is smooth and luscious. Stir in vanilla, lime zest, juice, and a pinch of salt to perfectly balance the sweetness with citrus zing.
Step 9: Frost and Decorate
Once your cupcakes have cooled, generously frost each one and top with a wedge of lime along with the reserved toasted coconut for visual appeal and extra crunch. Store leftovers in the fridge, and enjoy the burst of fresh coconut and lime flavors with every bite.
How to Serve Coconut Lime Cupcakes Recipe
Garnishes
A slice or wedge of fresh lime and a sprinkle of toasted coconut make visually stunning finishes that hint at the flavors in each bite. You can also add edible flowers or a tiny drizzle of coconut cream for a fancy touch.
Side Dishes
Serve these cupcakes with iced tropical beverages like mango iced tea or passion fruit lemonade to complement their bright flavors. A fresh fruit salad with pineapple and kiwi can provide a refreshing balance to the rich frosting.
Creative Ways to Present
For a fun twist, serve cupcakes in mini baskets or tropical-themed paper liners. Stack a few cupcakes on a tiered tray for a festive dessert display, or pack them in decorative boxes to gift friends and family a taste of sunshine.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container in the refrigerator for up to three days. This ensures the frosting stays fresh and the cupcakes remain moist, ready to delight you later.
Freezing
You can freeze unfrosted cupcakes in a sealed container or freezer bag for up to two months. When ready to enjoy, thaw completely before frosting. This makes meal prepping for special occasions a snap.
Reheating
If you prefer your cupcakes slightly warm, remove the frosting and microwave the cupcake alone for about 10 seconds. Then, refrost or enjoy as is for a comforting treat. Avoid microwaving with frosting on to prevent melting.
FAQs
Can I use fresh coconut instead of shredded coconut?
Fresh coconut can be used, but keep in mind that shredded coconut has less moisture and provides better texture for these cupcakes. If you do use fresh, make sure to finely chop it and toast lightly to avoid sogginess.
Is canned coconut milk necessary?
Canned coconut milk adds subtle creaminess and enhances the coconut flavor, but you can substitute whole milk if needed. The cupcakes will still be delicious but slightly less rich.
Can I make these cupcakes vegan?
With some ingredient swaps like flax eggs and dairy-free butter, you can adapt this Coconut Lime Cupcakes Recipe to be vegan. Keep in mind the texture may change slightly, but the flavor will still shine.
Why is the lime zest important?
Lime zest contains essential oils that provide a bright, fragrant citrus aroma and flavor you don’t get from juice alone. It’s a small step that makes a big difference!
How do I prevent my frosting from being too sweet?
Adding a pinch of salt or extra lime juice to your frosting balances the sweetness perfectly. Taste as you go, and adjust gradually for best results.
Final Thoughts
Making these Coconut Lime Cupcakes Recipe feels like catching a little piece of paradise with every bite. The harmony of toasted coconut and lively lime creates a flavor combination that’s irresistible and refreshing. I promise you, once you try this recipe, it will become a beloved favorite to share with friends and family. So, grab your ingredients and get ready to bake some sunshine into your day!
Print
Coconut Lime Cupcakes Recipe
- Total Time: 48 minutes
- Yield: 12 cupcakes 1x
Description
These Coconut Lime Cupcakes are a tropical twist on a classic treat, featuring moist, fluffy cupcakes infused with coconut milk, lime zest, and juice, topped with a creamy lime buttercream frosting and toasted sweetened shredded coconut for added texture and flavor. Perfect for any occasion, these cupcakes offer a balanced combination of tangy lime and rich coconut with a sweet finish.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup canned coconut milk or whole milk
- 2 1/2 limes, zested and juiced
- 2 cups toasted sweetened shredded coconut, divided
Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 lime, zested and juiced
- Pinch of salt, to taste
- Reserved toasted shredded coconut for garnish
- Lime wedges for garnish
Instructions
- Toast the coconut: Preheat the oven to 325°F. Spread 2 cups of sweetened shredded coconut evenly on a baking sheet lined with a Silpat mat or parchment paper. Bake on the middle rack for 4 minutes, then stir with a spatula. Return to the oven and bake for an additional 5-6 minutes until golden brown. Remove and set aside to cool.
- Prepare for baking: Increase the oven temperature to 350°F. Line a 12-cup muffin pan with cupcake liners and set aside.
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, and salt in a large bowl. Set aside.
- Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the 1/2 cup of unsalted butter on high speed until smooth and creamy, about 1 minute. Gradually add the granulated sugar and continue beating on high for 2 minutes until light and fluffy. Scrape down the bowl as needed.
- Mix wet ingredients: With the mixer on low, add the eggs one at a time, ensuring each is incorporated before adding the next. Then add the vanilla and coconut extracts. Increase mixer speed to medium-high and beat until fully combined.
- Combine wet and dry ingredients: Lower the mixer speed and gradually add half of the dry ingredient mixture. Mix until just combined, then add half of the coconut milk. Repeat with the remaining dry ingredients and coconut milk. Increase speed to medium and gently fold in the lime juice, lime zest, and 1 1/2 cups of the toasted coconut, taking care not to overmix.
- Fill and bake cupcakes: Spoon the batter into the cupcake liners, filling each about 1/2 to 2/3 full. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Prepare the frosting: In a large bowl, using a mixer with a whisk attachment, beat the 1 cup of butter on high speed until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar, one cup at a time, starting on low speed and increasing to high to fully incorporate. Once all sugar is added, beat in the vanilla extract, lime juice, lime zest, and a pinch of salt to balance sweetness.
- Frost and decorate: Once the cupcakes are completely cooled, spread or pipe the frosting evenly on top. Garnish each cupcake with a wedge of lime and sprinkle with the remaining toasted coconut. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- Make sure all ingredients, especially butter and eggs, are at room temperature for better mixing and texture.
- Do not overmix the batter once adding flour to maintain tender cupcakes.
- To toast coconut evenly, watch closely as it can burn quickly after browning.
- Use fresh lime juice and zest for the best bright lime flavor.
- Store cupcakes in the refrigerator due to the buttercream frosting; bring to room temperature before serving for best taste.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
