Coconut Lime Cupcakes
These Coconut Lime Cupcakes are a tropical-inspired dessert made with rich coconut milk, shredded coconut, and topped with a bright, zesty lime buttercream. Creamy, citrusy, and perfectly balanced, they’re ideal for summer parties, BBQs, or tropical-themed celebrations.
Equipment
- Cupcake Pan
- Mixing bowls
- Electric mixer
- Rubber Spatula
- Piping bag and tip
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- ½ cup full-fat canned coconut milk
- ½ cup sweetened shredded coconut
- 1 tsp pure vanilla extract
- ½ tsp coconut extract (optional)
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted
- 2 Tbsp fresh lime juice
- 1 Tbsp lime zest
- 1–2 Tbsp heavy cream (if needed)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin. Whisk together flour, baking powder, and salt.
- Beat butter and sugar for 3–4 minutes until light and fluffy. Add egg, vanilla, and coconut extract, mixing until smooth.
- Alternating additions, mix dry ingredients and coconut milk into the batter. Fold in shredded coconut. Fill liners ⅔ full and bake for 18–22 minutes. Cool completely.
- Beat butter until creamy. Gradually add powdered sugar, lime juice, and zest. Whip on high for 3–5 minutes until fluffy. Add cream if needed.
- Pipe lime buttercream onto cooled cupcakes. Garnish with toasted coconut or a small lime wedge if desired.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture and flavor.