These coconut cupcakes with lime buttercream frosting have a triple dose of coconut in the cupcakes and a soft, buttery texture. Then they’re topped with creamy, fluffy lime frosting & toasted coconut. These are the perfect tropical cupcake recipe!
Sometimes you need a cupcake that tastes like summertime fun and warm, sunny days. And these Coconut Cupcakes with Lime Buttercream Frosting are exactly that.
They’re like a tropical party in cupcake form. A mini cake that says “it’s time to celebrate” if you will.
They start with a moist coconut flavored cupcake. Then they’re topped with fluffy lime frosting. I absolutely love the sweet coconut flavor and tangy lime- iness of the frosting. The lime isn’t bitter at all – but instead it’s smooth, creamy and deliciously fresh tasting.
The cupcakes are actually made with a triple does of coconut.
- Shredded coconut
- Coconut milk
- Coconut extract
For the shredded coconut, we’ll measure out 1/2 cup then process it in the food processor (a blender works too). Then it gets sifted into the dry ingredients. For the coconut milk, make sure to shake/stir it very very well before adding it into the batter. And finally, a little coconut extract for even more deliciousness.
The cupcake texture is buttery & soft – and the coconut flavor is sweet, and slightly nutty without being overpowering.
And now for the lime frosting. If you’re on the fence about this one – you need to hope on over. Because it’s creamy, dreamy & just about everything you could ever want. The lime flavor isn’t too tart or bitter, but instead it adds this deliciously fresh tangy lime -goodness that you’re going to love.
Seriously. Do it.
I frosted my cupcakes using a piping bag and a 1M Wilton tip – but you could also frost these just using a knife if you prefer. Then I sprinkled with a little toasted coconut & a lime slice for fun (and because…. could you really say no to that????)
If you’re looking for cupcakes that are perfect for summer, or a tropical themed party – or just want a cupcake that’s a little different than your regular vanilla or chocolate – then you should definitely give these coconut cupcakes with lime buttercream frosting a try.
Buttery, soft coconut cupcakes. Creamy, fluffy, tangy lime icing. You’re going to love them!
These coconut cupcakes with lime buttercream frosting have a triple dose of coconut in the cupcakes and soft, buttery texture. Then they're topped with creamy, fluffy lime frosting & toasted coconut. These are the perfect tropical cupcake recipe!
- 1/2 cup shredded sweetened coconut
- 1 cup all purpose flour
- 2 teaspoon 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 cup 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
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.
- Then in a medium bowl whisk together the flour, processed coconut, baking powder and salt.
Beat the butter and sugar together in a large bowl using an electric mixer until fluffy. Beat in the eggs, vanilla extract & 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 take 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 and 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.
*Before measuring out 2/3 cup of coconut milk - stir the whole can very well. We don't want just the clear liquid or just the white solid part. I processed mine in the blender for a few short bursts first then measured out 2/3 cup.