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