Coconut Cupcakes with Lime Buttercream Frosting
There’s something incredibly comforting about the scent of baking cupcakes wafting through the house. It transports me back to sunny summer afternoons spent in my grandmother’s kitchen, where the air was always sweet with vanilla and citrus. Today, I’m excited to share a delightful recipe that encapsulates those golden memories: Coconut Cupcakes with Lime Buttercream Frosting!
These moist, fluffy cupcakes draped in velvety lime frosting are perfect for springtime celebrations, lazy Sunday afternoons, or just when you need a cozy pick-me-up. With every bite, you’ll taste the tropical kiss of coconut complemented perfectly by a zesty lime finish. Trust me, you’re going to want to pin this one for later!
Why You’ll Love This Recipe
- Moist and Fluffy: These cupcakes are incredibly tender, with a delightful bounce that melts in your mouth.
- Tropical Vibes: Infused with the sweet essence of coconut, these cupcakes bring a taste of the tropics right to your kitchen.
- Zesty and Refreshing: The lime buttercream adds a refreshing zing that balances beautifully with the sweetness of the cupcakes.
- Perfect for Any Occasion: Whether it’s a backyard BBQ, birthday bash, or just a cozy evening treat, these cupcakes are crowd-pleasers.
- Easy to Make: This straightforward recipe is beginner-friendly, making it a perfect project for cooking enthusiasts of all levels.
Ingredients You’ll Need for Coconut Cupcakes with Lime Buttercream Frosting
- 1/2 cup shredded sweetened coconut
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2/3 cup coconut milk, mixed very well*
- 1/3 cup sweetened shredded coconut, for decorating (optional)
- 3/4 cup unsalted butter, softened to room temperature
- 1.5 tablespoons lime zest
- 3.5-4.5 cups powdered sugar, sifted
- 2 tablespoons lime juice, freshly squeezed – not from the bottle
- 1 tablespoon whipping cream, if needed
- 2-3 drops green food coloring, optional
Step-by-Step Instructions
- Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
- Place the 1/2 cup shredded coconut in a food processor or blender and process until it’s a fine powder.
- In a medium bowl, whisk together the flour, processed coconut, baking powder, and salt.
- In a large bowl, beat the butter and sugar together using an electric mixer until fluffy.
- Beat in the eggs, vanilla extract, and coconut extract.
- Turn the mixer down to low speed and beat in the flour mixture followed by the coconut milk.*
- Spoon the batter into the prepared muffin papers and bake for 15-17 minutes, or until an inserted toothpick comes out clean.
- If you’re planning to add toasted coconut as decoration, place 1/3 cup in an even layer on a cookie sheet. Bake in the oven at 325F for 5-10 minutes. Watch closely as it only takes about 1 minute for the coconut to go from toasted to burnt.
- While the cupcakes are cooling, you can get started making the frosting.
- In a large bowl, beat the butter until very fluffy. Then add in the lime zest, then beat in the powdered sugar about 1 cup at a time.
- Once combined, beat in the lime juice 1 tablespoon at a time until you get the desired flavor. Finally, with the mixer at medium-high speed, beat in the tablespoon of whipping cream (if needed).
- Frost the cooled cupcakes using a piping bag & tip (I used a 1M tip) or a knife. Then sprinkle with toasted coconut.
Delicious Variations to Try
- Coconut Lime Layer Cake: Transform this cupcake recipe into a stunning layer cake by pouring the batter into cake pans and stacking with layers of lime frosting.
- Pineapple Coconut Cupcakes: Add crushed pineapple to the batter for an extra layer of tropical flavor!
- Chocolate Drizzle: Drizzle some melted dark chocolate over the lime frosting for a rich contrast to the sweetness of the cake.
- Coconut Macaroon Topping: Top your cupcakes with homemade coconut macaroons for a delightful chewiness that pairs perfectly with the light fluffiness of the cupcakes.
Chef Emma’s Helpful Tips
- Make-Ahead Tip: These cupcakes can be baked a day in advance—just store them in an airtight container to keep them fresh!
- Ingredient Swaps: If you don’t have coconut milk, whole milk or a dairy-free alternative will work, but the flavor may vary slightly.
- Storage Suggestions: Keep leftover cupcakes stored in an airtight container in the fridge for up to a week, but they probably won’t last that long!
- Frosting Consistency: For a thicker frosting, add more powdered sugar. For a lighter frosting, a bit more lime juice will do the trick!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cupcake
- Calories: Approximately 280
- Carbohydrates: 35g
- Sugars: 20g
- Total Fat: 14g
- Protein: 2g
- Sodium: 160mg
Reader FAQs About Coconut Cupcakes with Lime Buttercream Frosting
Can I make this ahead?
Absolutely! Feel free to bake the cupcakes a day in advance and frost them just before serving for maximum freshness.
Can I use different ingredients?
Yes! Swap out the coconut milk for whole milk, or use almond flour for a gluten-free option.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
How long does it last?
These cupcakes will stay fresh for up to a week in the refrigerator. If freezing, they’ll last up to 3 months.
Wrapping It Up
These Coconut Cupcakes with Lime Buttercream Frosting are not just a treat but a sweet escape to sunny days and cherished memories. Whether you’re baking them for a special occasion or simply treating yourself, I know they’ll bring joy to your table. Save this Coconut Cupcakes with Lime Buttercream Frosting to your dessert board so it’s ready when you need a cozy treat! Happy baking!
Print
Coconut Cupcakes with Lime Buttercream Frosting
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful coconut cupcakes topped with refreshing lime buttercream frosting, perfect for any occasion.
Ingredients
- 1/2 cup shredded sweetened coconut
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2/3 cup coconut milk, mixed very well
- 1/3 cup sweetened shredded coconut, for decorating (optional)
- 3/4 cup unsalted butter, softened to room temperature
- 1.5 tablespoons lime zest
- 3.5–4.5 cups powdered sugar, sifted
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon whipping cream, if needed
- 2–3 drops green food coloring, optional
Instructions
- Preheat the oven to 350°F degrees and line a muffin pan with muffin papers.
- Place the 1/2 cup shredded coconut in a food processor or blender and process until it’s a fine powder.
- In a medium bowl, whisk together the flour, processed coconut, baking powder, and salt.
- In a large bowl, beat the butter and sugar together using an electric mixer until fluffy.
- Beat in the eggs, vanilla extract, and coconut extract.
- Turn the mixer down to low speed and beat in the flour mixture followed by the coconut milk.
- Spoon the batter into the prepared muffin papers and bake for 15-17 minutes, or until an inserted toothpick comes out clean.
- If you’re planning to add toasted coconut as decoration, place 1/3 cup in an even layer on a cookie sheet. Bake in the oven at 325°F for 5-10 minutes.
- While the cupcakes are cooling, make the frosting.
- In a large bowl, beat the butter until very fluffy. Add the lime zest, then beat in the powdered sugar about 1 cup at a time.
- Once combined, beat in the lime juice 1 tablespoon at a time until you get the desired flavor.
- Frost the cooled cupcakes using a piping bag or a knife, and sprinkle with toasted coconut.
Notes
Make-ahead tip: These cupcakes can be baked a day in advance. Store them in an airtight container to keep them fresh!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
