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

Scale

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

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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