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One coconut cupcake with lime frosting, toasted coconut & a slice of lime. www.justsotasty.com
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Coconut Cupcakes with Lime Buttercream Frosting

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!
Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 Cupcakes
Calories 452kcal

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
  • cup coconut milk , mixed very well*

Lime Buttercream Frosting

  • 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 ⅓ 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

*Before measuring out ⅔ 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 ⅔ cup.
 

Nutrition

Calories: 452kcal