If you’re craving a bright, tropical treat that’s bursting with fresh flavors, this Coconut Lime Cupcakes Recipe is your new best friend in the kitchen. Imagine soft, moist cupcakes infused with zesty lime and creamy coconut, topped with a luscious lime frosting and a sprinkle of toasted coconut that gives every bite a delightful crunch. These cupcakes are the perfect balance of tangy and sweet, light enough for any occasion yet impressively flavorful enough to steal the show. Let me take you through the simple joy of creating these irresistible little delights that will have everyone asking for your secret.
Ingredients You’ll Need
Creating the perfect Coconut Lime Cupcakes Recipe is all about having the right ingredients on hand. Each component plays an important role, from the flour giving structure to the lime zest providing that fresh zing, and the toasted coconut adding texture and flavor depth.
- All-purpose flour: 1 1/2 cups ensures a tender, soft crumb for the cupcakes.
- Baking powder: 2 teaspoons to give the cupcakes a lovely rise and fluffy texture.
- Salt: 1/2 teaspoon to enhance all the other flavors.
- Unsalted butter (room temperature): 1/2 cup for rich, creamy moisture in the batter.
- Granulated sugar: 1 cup to sweeten and balance the tartness of the lime.
- Eggs: 2 to bind ingredients and add richness.
- Vanilla extract: 2 teaspoons to deepen the overall flavor profile.
- Coconut extract: 1/2 teaspoon for that distinct tropical coconut aroma.
- Canned coconut milk or whole milk: 1/2 cup adds moistness with subtle coconut flavor.
- Limes (zested and juiced): 2 1/2 infuses the batter with bright citrusy notes that shine through every bite.
- Sweetened shredded coconut (toasted): 2 cups, divided – essential for a crunchy texture and topping.
- Powdered sugar: 4 cups to create a smooth, fluffy frosting.
- Extra unsalted butter (room temperature): 1 cup for a rich, creamy frosting base.
- Additional lime zest and juice: From 1/2 lime, to brighten the frosting.
- Pinch of salt: to balance the sweetness of the frosting perfectly.
How to Make Coconut Lime Cupcakes Recipe
Step 1: Toast the coconut
Start by toasting the shredded coconut to unlock its deep, nutty flavor and to add a gorgeous golden color. Spread it evenly on a baking sheet lined with parchment paper and bake at 325°F. Stir halfway so it toasts uniformly without burning. This step elevates your cupcakes from ordinary to extraordinary by introducing that irresistible toasted crunch.
Step 2: Prepare the baking setup
While the coconut cools, preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners. Setting up this way ensures even baking and easy cleanup—making the process smooth and fun every time you bake.
Step 3: Mix dry ingredients
Whisk together the all-purpose flour, baking powder, and salt in a large bowl. This simple mix forms the foundation for your cupcakes, guaranteeing each bite is light and perfectly balanced.
Step 4: Cream butter and sugar
Using a mixer, beat the butter until smooth, then add granulated sugar and continue beating until the mixture is light and fluffy. This aeration is key—it helps your cupcakes rise beautifully and stay tender.
Step 5: Add the wet ingredients
Mix in the eggs one at a time followed by vanilla and coconut extracts. These flavors add depth and a tropical note that’s unmistakable. Beat until fully combined for a smooth, creamy batter.
Step 6: Combine wet and dry ingredients
Slowly add half of the dry ingredients to the wet mix, then half of the coconut milk. Repeat with the remaining dry and wet ingredients. Fold in the lime juice, lime zest, and most of the toasted coconut carefully to avoid overmixing—this ensures tender cupcakes with bits of coconut’s delightful texture throughout.
Step 7: Bake the cupcakes
Fill your cupcake liners halfway to two-thirds full and bake for 16–18 minutes. They’ll be done when a toothpick poked through the center comes out clean. Let them cool completely before frosting; patience here means your frosting won’t melt away.
Step 8: Prepare the frosting
Beat butter until super creamy, then gradually add powdered sugar, raising the mixer speed as it incorporates. Mix in vanilla, lime juice, lime zest, and a pinch of salt to balance the sweetness. This frosting is silky, tangy, and perfectly complements the cupcakes.
Step 9: Frost and decorate
Once cooled, generously frost each cupcake, then top with a wedge of lime and the remaining toasted coconut. These final touches add an appealing look and extra burst of flavor that makes your cupcakes irresistible.
How to Serve Coconut Lime Cupcakes Recipe
Garnishes
Adding a fresh wedge of lime on top adds a pop of color and sharp citrus bite that contrasts beautifully with the sweet frosting. The toasted coconut sprinkled over adds an inviting crunch and tropical essence, perfect for making these cupcakes look as good as they taste.
Side Dishes
These cupcakes pair wonderfully with a fresh fruit salad tossed with mint or a chilled coconut milk-based drink for an island-inspired dessert experience. They’re also fabulous beside a zesty sorbet if you want to keep the citrus theme going.
Creative Ways to Present
For parties, display your Coconut Lime Cupcakes Recipe on a tiered stand garnished with edible flowers or lime slices to impress guests. You can even place a small edible gold leaf on each for an extra touch of elegance. Wrapping each cupcake in a mini palm leaf or tropical-themed wrapper adds a fun, festive vibe everyone will love.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your cupcakes in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and moist, while the flavors continue to meld beautifully. Just bring them to room temperature before serving for the best texture.
Freezing
You can freeze unfrosted cupcakes for up to 3 months by wrapping them tightly in plastic wrap and placing them in a freezer bag. When ready to enjoy, thaw overnight in the fridge before frosting. This makes it easy to prepare ahead for celebrations without sacrificing flavor or texture.
Reheating
For a fresh-out-of-the-oven taste, gently warm cupcakes (unfrosted) in the microwave for 10-15 seconds or in a preheated oven at 300°F for 5 minutes. Avoid reheating frosted cupcakes to keep the buttercream intact and delicious.
FAQs
Can I use fresh coconut instead of shredded sweetened coconut?
Absolutely! Fresh coconut will provide a more natural and less sweet flavor. Just toast it as directed to enhance its nuttiness and texture. The cupcakes will be a bit different in sweetness and texture but still delicious.
Is there a substitute for coconut extract?
If you don’t have coconut extract, vanilla extract can be used alone to keep the flavor delicate. Alternatively, a small amount of almond extract can add a unique twist, but coconut extract really makes this recipe shine.
Can I make these cupcakes vegan or dairy-free?
With some ingredient swaps like using coconut oil or vegan butter, plant-based milk, and a flaxseed or chia egg, you can create a vegan-friendly version. The coconut milk and lime flavors still come through wonderfully.
How do I prevent the cupcakes from being dry?
Don’t overbake them and don’t overmix the batter; folding in the ingredients gently helps. Also, using the coconut milk adds extra moisture that keeps these cupcakes tender and soft.
What’s the best way to zest the lime?
Use a microplane or fine grater to zest just the green part of the lime peel, avoiding the bitter white pith underneath. Fresh zest adds a bright, aromatic citrus flavor that’s key to this recipe.
Final Thoughts
There’s something truly magical about the way the flavors come together in this Coconut Lime Cupcakes Recipe—it’s the kind of dessert that’s easy to make and incredibly satisfying. Whether you’re baking for a special occasion or just a casual afternoon treat, these cupcakes promise to bring joy and a delightful burst of tropical sunshine to your day. So grab those ingredients, get baking, and share these tasty treasures with your loved ones—you won’t regret it!
Print
Coconut Lime Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the tropical flavors of these Coconut Lime Cupcakes, featuring moist coconut-infused cake paired with zesty lime frosting, topped with toasted shredded coconut. Perfectly balanced with a hint of vanilla and coconut extract, these cupcakes offer a refreshing twist on a classic dessert, ideal for gatherings or any special occasion.
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
Instructions
- Toast the coconut: Preheat the oven to 325°F. Spread 2 cups of sweetened shredded coconut on a baking sheet lined with a silicone mat or parchment paper. Bake on the middle rack for 4 minutes, then stir with a spatula. Return to the oven for an additional 5-6 minutes until golden brown. Set aside to cool.
- Prepare for baking: Increase oven temperature to 350°F. Line a 12-cup muffin pan with cupcake liners and set aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the 1/2 cup unsalted butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and continue beating on high speed for 2 minutes until light and fluffy. Scrape down the bowl as needed.
- Mix wet ingredients: With the mixer on low, add eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla and coconut extracts. Beat on medium-high speed until just combined.
- Combine wet and dry ingredients: On low speed, gradually add half of the dry flour mixture to the wet ingredients, mixing until just incorporated. Next, add half of the coconut milk and mix gently. Repeat with the remaining dry ingredients and coconut milk. Increase mixer speed to medium and fold in the lime juice, lime zest, and 1 1/2 cups of the toasted shredded coconut, taking care not to overmix.
- Fill and bake cupcakes: Spoon the batter evenly 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 let cupcakes cool completely on a wire rack before frosting.
- Prepare the frosting: In a large bowl, beat the 1 cup unsalted butter on high speed using a whisk attachment until smooth and creamy, approximately 2-3 minutes. Gradually add the powdered sugar one cup at a time, starting at low speed and increasing to high until fully incorporated. Once all sugar is incorporated, beat in the vanilla extract, lime juice, and lime zest. Add a pinch of salt to balance sweetness as desired.
- Frost and decorate: When cupcakes are completely cooled, frost each with the lime buttercream. Garnish with a wedge of lime and remaining toasted shredded coconut for a decorative and flavorful finish. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- Be careful not to overmix the batter once the dry ingredients are added to keep cupcakes tender and light.
- Use canned coconut milk for richer flavor, or whole milk as a substitute.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- To toast coconut evenly, stir halfway through baking to avoid burning.
- These cupcakes are best enjoyed within 3 days when stored refrigerated to maintain freshness.
