If you are craving a treat that bursts with tropical freshness and a touch of zest, this Coconut Lime Cupcakes Recipe will quickly become your new favorite. These moist, fluffy cupcakes combine the creamy richness of coconut with the bright, tangy notes of lime to create a perfectly balanced flavor. The toasted shredded coconut sprinkled on top adds a delightful crunch and a gorgeous golden color that makes every bite irresistible. Trust me, once you try these cupcakes, you’ll want to bake them again and again.

Coconut Lime Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Coconut Lime Cupcakes Recipe plays a vital role, from the tender all-purpose flour to the zesty lime juice that brightens up the batter. They are simple pantry staples, yet together they create a symphony of flavors and textures worth savoring.

All-purpose flour (1 1/2 cups): The foundation that gives the cupcakes their soft, tender crumb.
Baking powder (2 teaspoons): Helps your cupcakes rise beautifully, making them airy and light.
Salt (1/2 teaspoon): Enhances the sweetness and rounds out the flavors.
Unsalted butter (1/2 cup, room temperature): Adds richness and moisture for that perfect cupcake texture.
Granulated sugar (1 cup): Sweetens the cupcakes just right without overpowering the tropical notes.
Eggs (2): Bind the ingredients and contribute to the cupcake’s structure.
Vanilla extract (2 teaspoons): A subtle warmth that complements coconut and lime beautifully.
Coconut extract (1/2 teaspoon): Intensifies that luscious coconut flavor that makes these cupcakes special.
Canned coconut milk or whole milk (1/2 cup): Ensures moistness and adds a creamy touch.
Lime zest and juice (zest and juice of 2 1/2 limes): Brings fresh citrus brightness that lifts the entire cupcake.
Sweetened shredded coconut (2 cups, toasted and divided): Adds texture and a toasty, sweet crunch on top and inside the cupcakes.
Unsalted butter (1 cup, room temperature for frosting): Creates a silky, smooth frosting base.
Powdered sugar (4 cups): Sweetens and thickens the frosting to perfection.
Vanilla extract (1 teaspoon for frosting): Adds depth to the frosting flavor.
Lime zest and juice (from 1/2 lime for frosting): Infuses the frosting with citrus zing for that signature flavor.
Pinch of salt (to taste for frosting): Balances the sweetness for a well-rounded frosting.

How to Make Coconut Lime Cupcakes Recipe

Step 1: Toast the Coconut

Starting with the toasted coconut is key—it infuses a nutty aroma and golden color that makes these cupcakes truly irresistible. Spread the sweetened shredded coconut on a baking sheet and toast it in a 325°F oven until golden, stirring halfway through. This simple step unlocks so much flavor and texture.

Step 2: Prepare for Baking

While the coconut cools, preheat your oven to 350°F and line a 12-cup muffin pan with liners. These liners make it easy to remove the cupcakes and add a charming touch. Prepping now means smooth sailing through assembly.

Step 3: Mix Dry Ingredients

Whisk together your flour, baking powder, and salt in a large bowl. Combining these early ensures even distribution of leavening and seasoning throughout the batter, which helps your cupcakes rise evenly with perfect crumb texture.

Step 4: Cream Butter and Sugar

Beat the softened butter on high speed until creamy and smooth, then add sugar and continue beating to fluffy perfection. This aerates the mixture, creating a light and tender cupcake base that’s sweet but balanced.

Step 5: Mix Wet Ingredients

Lower the mixer speed and add the eggs one at a time, then mix in the vanilla and coconut extracts. This careful mixing ensures your batter stays light without overbeating. The extracts brighten the flavors for a truly tropical experience.

Step 6: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and coconut milk, starting and ending with the dry mix. Then gently stir in the lime juice, zest, and most of the toasted coconut. This method keeps the batter tender and evenly flavored with bursts of coconut and lime throughout.

Step 7: Fill and Bake the Cupcakes

Spoon the batter into the liners until they’re halfway to two-thirds full—perfect for a good rise without overflow. Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean. Let them cool completely before frosting to avoid melting your beautifully whipped frosting.

Step 8: Prepare the Frosting

Whip the butter on high until smooth and creamy, then slowly add the powdered sugar, whipping well after each addition. Stir in vanilla, lime juice, lime zest, and just a pinch of salt. This frosting balances sweet, tangy, and creamy, echoing every note in the cupcake itself.

Step 9: Frost and Decorate

Use a spatula or piping bag to frost the cooled cupcakes generously, then top with a wedge of lime and the reserved toasted coconut. These little touches elevate the presentation and add an extra pop of flavor that invites you to dive right in.

How to Serve Coconut Lime Cupcakes Recipe

Garnishes

Fresh lime wedges and toasted coconut flakes aren’t just for looks—they add bright zest and crunchy texture that perfectly complement the creamy frosting and moist cupcake. Consider adding a tiny edible flower or a sprinkle of coconut sugar for a festive flair.

Side Dishes

Serve these Coconut Lime Cupcakes Recipe delights alongside a refreshing iced tea or a tropical fruit salad for a light, summery pairing. The fruity brightness of papaya or mango salad enhances the flavors without overwhelming the cupcakes.

Creative Ways to Present

For a party, place cupcakes on a tiered stand decorated with palm leaves or mini umbrellas to create a tropical vibe. You might also serve them in mini cupcake wrappers inside a hollowed pineapple for a stunning centerpiece that doubles as a serving dish.

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes in an airtight container in the refrigerator for up to three days. The cool environment helps preserve the fresh lime zing and coconut freshness while keeping the frosting firm and luscious.

Freezing

For longer storage, freeze unfrosted cupcakes in a sealed container for up to three months. When you’re ready to enjoy, thaw them at room temperature completely before frosting. You can also freeze frosted cupcakes, but wrap them carefully in plastic wrap to protect the frosting.

Reheating

If you’d like to warm your cupcakes slightly, leave them at room temperature for about 15 minutes or gently heat in the microwave for 10 seconds. Be careful not to overheat, as the frosting may melt and the texture could become gummy.

FAQs

Can I use fresh coconut instead of shredded coconut?

Fresh coconut has higher moisture content and a sweeter flavor but won’t toast as crisply as shredded coconut. For the best texture and to follow this Coconut Lime Cupcakes Recipe exactly, shredded coconut is recommended.

Is there a substitute for coconut extract?

If you don’t have coconut extract, vanilla extract can work as a mild replacement, though the distinctive coconut aroma will be less pronounced. Some people use almond extract sparingly, but it changes the flavor profile slightly.

Can I make these cupcakes dairy-free?

Yes! Substitute the butter with coconut oil or a dairy-free margarine, and use coconut milk as indicated. The coconut flavor will shine even more, making it a perfect option for dairy-free diets.

How do I get the cupcakes to be extra moist?

Following the recipe’s alternating mix method helps keep the batter tender and moist. Also, ensure not to overbake. Checking with a toothpick a few minutes before the end of baking will prevent drying.

Can I make mini cupcakes using this recipe?

Absolutely! Reduce the baking time to around 10-12 minutes, and keep a close eye on them. Mini cupcakes are adorable and perfect for parties or bite-sized treats.

Final Thoughts

This Coconut Lime Cupcakes Recipe is a little burst of sunshine in cupcake form, combining tropical flavor with classic comfort. Whether you’re baking for a special occasion or simply to brighten your day, these cupcakes offer a delicious way to indulge. I can’t wait for you to try making them and share the joy of every zesty, coconutty bite with friends and family!

Coconut Lime Cupcakes Recipe

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4.3 from 33 reviews

Author: admin
Total Time: 48 minutes
Yield: 12 cupcakes 1x

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Description

Delight in these tropical Coconut Lime Cupcakes featuring a moist, tender crumb infused with lime zest and juice, complemented by the rich flavor of toasted coconut both inside the batter and as a decorative topping. Finished with a creamy lime buttercream frosting, these cupcakes offer a perfect balance of sweet, tangy, and nutty flavors that will transport your taste buds to a sunny island getaway.

Ingredients

Scale

Cupcake Batter

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

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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, stir with a spatula, then bake for an additional 5-6 minutes until golden brown. 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: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the 1/2 cup room temperature 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 sides and bottom of the bowl as needed.
Mix wet ingredients: With the mixer on low speed, add the eggs one at a time, beating well after each addition. Then add the vanilla and coconut extracts. Increase to medium-high speed and beat until fully combined.
Combine wet and dry ingredients: With the mixer on low speed, gradually add half of the dry ingredients and mix until just blended. Pour in half of the coconut milk and mix again until incorporated. Repeat with the remaining dry ingredients and coconut milk. Increase the mixer speed to medium, stir in the lime zest, lime juice, and 1 1/2 cups of the toasted coconut. Mix gently to avoid overmixing.
Fill and bake cupcakes: Spoon the batter evenly into the prepared liners, filling each about halfway to two-thirds full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the pan and then transfer to a wire rack.
Prepare the frosting: In a large bowl, using a whisk attachment on a mixer, beat the 1 cup of room temperature butter on high speed until creamy and smooth, about 2-3 minutes. Gradually add the powdered sugar, 1 cup at a time, starting on low speed to prevent a sugar cloud, then increasing to high speed until fully incorporated. Once all powdered sugar is blended in, add the vanilla extract, lime zest, lime juice, and a pinch of salt to balance sweetness. Mix until smooth.
Frost and decorate: Once the cupcakes are completely cool, generously frost each cupcake with the lime buttercream. Garnish the top with a wedge of lime and sprinkle the remaining toasted coconut over the frosting. Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Notes

Use fresh limes for the best flavor; bottled lime juice may dilute the taste.
To toast coconut evenly, stir halfway through baking to prevent burning.
Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
For a dairy-free version, substitute coconut milk and dairy-free butter alternatives.
Store leftover cupcakes in the refrigerator to keep frosting fresh, but bring to room temperature before serving for best texture.

Prep Time: 20 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American