Coconut Cupcakes with Lime Buttercream Frosting Recipe

Introduction

These Coconut Cupcakes with Lime Buttercream Frosting bring a burst of tropical flavor to your baking. With a triple dose of coconut in the moist cupcakes and a tangy, fluffy lime frosting, they’re perfect for summer parties or any occasion that calls for a sweet, refreshing treat.

Ingredients

• 1/2 cup shredded sweetened coconut
• 1 cup all purpose flour
• 2 teaspoons 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 cups powdered sugar, sifted
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon whipping cream, if needed
• 2-3 drops green food coloring (optional)

Instructions

1. Step 1: Preheat the oven to 350°F and line a muffin pan with paper liners.
2. Step 2: Place the 1/2 cup shredded coconut in a food processor or blender and process until finely ground.
3. Step 3: In a medium bowl, whisk together the flour, processed coconut, baking powder, and salt.
4. Step 4: In a large bowl, beat the butter and sugar with an electric mixer until fluffy. Add eggs, vanilla extract, and coconut extract, beating well after each addition.
5. Step 5: Reduce mixer speed to low and beat in the dry ingredients, then add the well-mixed coconut milk until just combined.
6. Step 6: Spoon the batter evenly into the prepared muffin liners. Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
7. Step 7: For toasted coconut decoration, spread 1/3 cup shredded coconut in a thin layer on a baking sheet and toast in the oven at 325°F for 5–10 minutes. Watch carefully to prevent burning.
8. Step 8: To make the frosting, beat the softened butter in a large bowl until very fluffy. Add lime zest, then sift in powdered sugar about 1 cup at a time, beating well after each addition.
9. Step 9: Gradually beat in fresh lime juice, one tablespoon at a time, until you reach your preferred tanginess. If needed, add whipping cream to achieve desired consistency. Add green food coloring if using and mix until uniform.
10. Step 10: Frost the cooled cupcakes using a piping bag with a star tip or a knife. Sprinkle with the toasted coconut and garnish with lime slices if desired.

Tips & Variations

• Shake or stir the coconut milk very well before measuring to incorporate both the liquid and cream for rich flavor.
• Use fresh lime juice for the best bright flavor in the frosting; bottled juice may taste less vibrant.
• For a dairy-free option, try using vegan butter and coconut cream in the frosting.
• Adjust the lime zest and juice amounts to make the frosting more or less tangy to suit your taste.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. The frosting tastes fresh and creamy even after chilling. You can freeze unfrosted cupcakes for up to 2 months; thaw completely before adding frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without a food processor?

Yes, you can pulse the shredded coconut in a blender or sift it finely as best as possible by hand. This helps distribute the coconut flavor more evenly in the batter.

What if I don’t have coconut extract?

If you don’t have coconut extract, you can increase the amount of shredded coconut slightly or add a splash of vanilla extract alone. The cupcakes will still have good coconut flavor from the coconut milk and shredded coconut.

Coconut Cupcakes with Lime Buttercream Frosting Recipe

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4.9 from 106 reviews

These Coconut Cupcakes with Lime Buttercream Frosting feature a moist, buttery coconut cake with a triple dose of coconut flavor from shredded coconut, coconut milk, and coconut extract. Topped with a creamy, tangy lime buttercream frosting and toasted coconut, these tropical cupcakes are perfect for summer celebrations or anytime you crave a bright, refreshing dessert.

• Author: luca
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Coconut Cupcakes

• 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

Lime Buttercream Frosting

• 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 cups powdered sugar, sifted
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon whipping cream, if needed
• 2–3 drops green food coloring, optional

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with 12 muffin papers.
2. Process Coconut: Place 1/2 cup shredded sweetened coconut in a food processor or blender and process until fine powder.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, processed shredded coconut, baking powder, and salt until well combined.
4. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
5. Add Eggs and Extracts: Beat in the eggs one at a time, then add vanilla extract and coconut extract, mixing until fully incorporated.
6. Combine Wet and Dry Ingredients: Reduce mixer speed to low and alternately beat in the dry ingredient mixture and the well-mixed coconut milk, starting and ending with the dry ingredients. Mix just until combined.
7. Fill Muffin Cups and Bake: Spoon the batter evenly into the prepared muffin papers, filling each about 2/3 full. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
8. Toast Coconut for Decoration: If using toasted coconut as a topper, spread 1/3 cup sweetened shredded coconut in an even layer on a cookie sheet. Bake in the oven at 325°F (162°C) for 5-10 minutes, watching closely as it can quickly burn. Remove when golden brown and fragrant.
9. Prepare Lime Buttercream Frosting: In a large bowl, beat softened butter until very fluffy. Add lime zest, then gradually beat in powdered sugar, about 1 cup at a time.
10. Add Lime Juice and Cream: Beat in freshly squeezed lime juice 1 tablespoon at a time until desired tanginess is reached. If the frosting is too stiff, add 1 tablespoon whipping cream and beat at medium-high speed until creamy and fluffy. Optionally add green food coloring for a pale hue.
11. Frost Cupcakes: Once cupcakes are completely cooled, frost using a piping bag with a 1M Wilton tip or spread with a knife.
12. Garnish: Sprinkle frosted cupcakes with toasted coconut and optionally garnish each with a thin slice of lime for a tropical touch.

Notes

• Before measuring coconut milk, stir or blend the can thoroughly to mix solids and liquids evenly for consistent moisture in the batter.
• Watch toasted coconut carefully while baking as it can burn in under a minute once it starts browning.
• Use freshly squeezed lime juice for best flavor in the frosting; bottled lime juice may have an off taste.
• The green food coloring is optional and mainly for visual enhancement of the lime buttercream.
• Ensure cupcakes are fully cooled before frosting to prevent melting or sliding of the buttercream.

Keywords: coconut cupcakes, lime buttercream frosting, tropical cupcakes, coconut milk cupcakes, lime frosting, toasted coconut dessert, summer cupcakes, tropical dessert