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 ½ 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!
Coconut Cupcakes with Lime Buttercream Frosting
Ingredients
Coconut Cupcakes
- ½ cup shredded sweetened coconut
- 1 cup all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter , room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- â…” cup coconut milk , mixed very well*
Lime Buttercream Frosting
- â…“ cup sweetened shredded coconut , for decorating (optional)
- ¾ 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
Instructions
- Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
- Place the ½ 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 â…“ 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.
Notes
Nutrition
These look were yummy! Loved the flavor combo & toasted coconut!
I wanted to make sure it’s coconut milk and not cream of coconut. I also have to do that to cream of coconut so I want to be certain I have the right one. Thanks!
Yes, you’ll want to use coconut milk instead of coconut cream. Just be sure to mix it very well before adding it to the batter 🙂
wow its amazing and tasty, Thank you so much for the recipes.
So glad you loved the recipe!
Thanks for the great recipe. Doubled the recipe and made into a layer cake. Received many compliments.
Making these as we speak can’t wait to taste! Thanks for the receipe 🙂
The cake was nice and moist, and the buttercream was a lovely flavor. However, if you do plan to make it into a cake (6″), as I did, you’ve got to gradually add in the lime components of the icing, in order to monitor the flavor (keep in mind – this buttercream will go over the WHOLE cake). My main mistake was following the recipe to the dot, which resulted in a really sharp lime flavor; don’t get me wrong, good on a cupcake, not so admirable on a whole cake. But, if that’s what you like, go for it! Also, if you’re using this buttercream, keep in mind how much powdered sugar you’re putting in, in order to get the consistency of your choice. I had a bit of powdered sugar left over by the end of it.
Other than these few things (not the creator’s fault), the cake turned out lovely, and it was certainly a flavor to remember!