Coconut Lime Cupcakes Recipe
Get ready to be swept away to the tropics with this Coconut Lime Cupcakes Recipe! These dreamy cupcakes are everything you want in a sweet treat: fluffy coconut cake lightly kissed with fresh lime zest, topped with a cloud of bright, tangy lime buttercream, and finished with a sprinkle of toasted coconut crunch. Whether you’re planning a summer get-together or simply want to add a little sunshine to your week, this Coconut Lime Cupcakes Recipe promises to deliver big flavor and plenty of smiles.
Ingredients You’ll Need
You might be surprised at how a handful of classic kitchen staples, paired with a few tropical twists, can turn into such a show-stopping dessert. Each ingredient plays a special role in the Coconut Lime Cupcakes Recipe, building layers of sweetness, moisture, and zing that make every bite irresistible.
- All-purpose flour: Gives your cupcakes a tender, delicate crumb that supports all that coconut goodness.
- Baking powder: Provides just the right rise and fluffiness, ensuring bakery-style cupcakes at home.
- Salt: Balances the sweetness and enhances the coconut and lime flavors.
- Unsalted butter (softened): Creams beautifully for a rich, moist texture and that unmistakable homemade taste.
- Granulated sugar: Sweetens the cake and helps achieve a perfect golden crust.
- Large eggs: Bind the ingredients and add a gorgeous richness to each cupcake.
- Vanilla extract: Rounds out the flavors and adds comforting warmth.
- Coconut extract: Deepens the coconut flavor, taking these cupcakes to the next island-inspired level.
- Canned coconut milk (well shaken): Brings unbeatable moisture and true coconut flavor with every bite.
- Lime zest: Adds fragrant citrus oils that make the cupcakes bright and lively.
- Fresh lime juice: Delivers a hit of tart freshness and balances the sweetness.
- Shredded sweetened coconut: Infuses texture and a sweet chew that pairs perfectly with the lime.
- For the Frosting: Unsalted butter (softened) for creaminess, powdered sugar for structure and sweetness, fresh lime juice and zest for zing, coconut milk for silkiness, a pinch of salt to balance the flavors, plus toasted coconut and extra lime zest for gorgeous garnishes.
How to Make Coconut Lime Cupcakes Recipe
Step 1: Prepare Your Cupcake Tin
Preheat your oven to 350°F and line a 12-cup muffin tin with charming cupcake liners. This not only keeps the cupcakes from sticking but also makes serving them a breeze. Having your equipment ready ensures a smooth, stress-free baking experience from the very start.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step guarantees even blending and prevents clumps, so every bite of your Coconut Lime Cupcakes Recipe is tender and consistent.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together for about 2–3 minutes, until the mixture is pale, light, and fluffy. This is the secret to cupcakes with a delicate crumb and irresistible texture!
Step 4: Add Eggs and Extracts
One at a time, beat in the eggs, making sure each is fully mixed in before adding the next. Stir in the vanilla and coconut extracts for those dreamy, layered flavors that set the Coconut Lime Cupcakes Recipe apart.
Step 5: Combine Wet and Dry Mixtures
Add the flour mixture in three parts, alternating with the coconut milk, and always begin and end with the dry ingredients. This helps keep the batter smooth and prevents overmixing, which could toughen your cupcakes.
Step 6: Fold in Lime and Coconut Goodness
Gently fold in the lime zest, fresh lime juice, and shredded sweetened coconut. The aromatic oils from the zest and the juicy tang of the lime juice wake up the entire batter and make your Coconut Lime Cupcakes Recipe come alive.
Step 7: Scoop, Bake, and Cool
Divide the batter evenly among your prepared cupcake liners. Bake for 18–20 minutes or until a toothpick in the center comes out clean. Let them cool completely on a wire rack—frosting warm cupcakes is a no-go!
Step 8: Make the Lime-Coconut Frosting
For the dreamiest topping, beat the softened butter until creamy, then slowly add the powdered sugar. Once that’s smooth and thick, add lime juice, zest, coconut milk, and salt, beating until pillowy and luscious.
Step 9: Frost and Decorate
Frost your fully cooled cupcakes generously, swirling the buttercream high. Garnish with toasted shredded coconut and extra lime zest for an unforgettable finish that signals the Coconut Lime Cupcakes Recipe is ready for the spotlight!
How to Serve Coconut Lime Cupcakes Recipe
Garnishes
For a show-stopping finish, sprinkle each cupcake with toasted shredded coconut and a zesting of fresh lime. These finishing touches not only make the Coconut Lime Cupcakes Recipe visually irresistible but also add layers of crunch and citrusy aroma. Try a sliver of candied lime or a tiny umbrella if you’re feeling fancy!
Side Dishes
Pair these cupcakes with bowls of fresh mango or pineapple for an all-out tropical dessert spread. If you want something more subtle, a little vanilla bean ice cream on the side makes a beautifully cool contrast to the tangy cupcake.
Creative Ways to Present
Transform your Coconut Lime Cupcakes Recipe into stunning party treats by serving them on a tiered cake stand decorated with palm leaves or edible flowers. For individual treats, tuck each cupcake into a mini faux-coconut shell or serve with a festive cocktail for a complete island-inspired vibe.
Make Ahead and Storage
Storing Leftovers
To keep your cupcakes fresh, slip them into an airtight container and store at room temperature for up to 24 hours, or refrigerate for up to three days. The flavors deepen overnight, making them an even more delightful snack the next day.
Freezing
Yes, you can freeze the Coconut Lime Cupcakes Recipe! Flash freeze the unfrosted cupcakes on a baking sheet until solid, then wrap in plastic wrap and stash in a zip-top bag for up to three months. Thaw at room temp and ice with fresh frosting just before serving.
Reheating
There’s no need to reheat these beauties, but if you love the sensation of a fresh-from-the-oven treat, gently warm unfrosted cupcakes in a 300°F oven for about 5 minutes. Let them cool, then frost and decorate as usual.
FAQs
Can I use bottled lime juice instead of fresh?
Fresh lime juice truly makes a difference in this Coconut Lime Cupcakes Recipe, giving you a brighter, zingier flavor. Bottled juice works in a pinch, but you may miss that special fresh citrus aroma and taste.
What’s the best way to toast coconut for garnish?
Spread shredded coconut on a baking sheet and toast at 325°F for 5 to 7 minutes, stirring once, until golden and fragrant. Keep a close eye to prevent burning; it goes from perfect to scorched quickly!
Can these cupcakes be made gluten-free?
Absolutely! Swap the all-purpose flour in the Coconut Lime Cupcakes Recipe for your favorite gluten-free all-purpose blend. The results are just as light and flavorful.
Is it okay to skip the coconut extract?
You can skip it if you must, but the coconut extract really brings out that tropical coconut flavor. If you leave it out, the cupcakes will still be delicious—just a bit more subtle on the coconut side.
How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake: if it comes out clean or with just a few moist crumbs, they’re ready! The tops should also spring back when lightly pressed—another sign your Coconut Lime Cupcakes Recipe is perfectly baked.
Final Thoughts
There’s something so joyful about sharing a batch of these Coconut Lime Cupcakes Recipe with friends and family. With their fluffy cake, zippy citrus notes, and coconutty flair, they’re guaranteed to brighten up any table. Whether it’s a special occasion or a much-needed treat, give this recipe a try and let your taste buds take a little vacation!
Print
Coconut Lime Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of these Coconut Lime Cupcakes! Moist coconut cupcakes with a hint of lime, topped with a zesty lime frosting and toasted coconut. Perfect for any occasion.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup canned coconut milk (well shaken)
- 1 tablespoon lime zest
- 2 tablespoons fresh lime juice
- 1/2 cup shredded sweetened coconut
Frosting:
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1–2 tablespoons coconut milk
- Pinch of salt
- Toasted shredded coconut and lime zest for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs one at a time, then add vanilla and coconut extracts.
- Combine: Alternate adding dry ingredients and coconut milk to the wet mixture.
- Add flavors: Fold in lime zest, lime juice, and shredded coconut.
- Bake: Divide batter into liners and bake for 18-20 minutes. Let cool.
- Make frosting: Beat butter, add powdered sugar, lime juice, zest, coconut milk, and salt. Frost cupcakes.
- Garnish: Top with toasted coconut and lime zest if desired.
Notes
- Cupcakes can be made a day ahead and stored in an airtight container.
- For added citrus punch, fill the cupcakes with lime curd before frosting.
- Use full-fat coconut milk for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
