Coconut Cupcakes with Lime Buttercream Frosting Recipe

Introduction

These Coconut Cupcakes with Lime Buttercream Frosting are a tropical delight perfect for warm, sunny days. With a triple dose of coconut in the moist cupcakes and a creamy, tangy lime frosting, they bring a fresh and buttery flavor that’s truly irresistible. Topped with toasted coconut and a slice of lime, they’re a mini celebration in every bite.

Ingredients

• Coconut Cupcakes:
• 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
• 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. Step 1: Preheat the oven to 350°F and line a muffin pan with muffin papers.
2. Step 2: Place the 1/2 cup of shredded coconut in a food processor or blender and process until it’s a fine powder.
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 together using an electric mixer until fluffy. Then beat in the eggs, vanilla extract, and coconut extract.
5. Step 5: Turn the mixer to low speed and gradually beat in the flour mixture, followed by the well-mixed coconut milk.
6. Step 6: Spoon the batter into the prepared muffin papers and bake for 15–17 minutes or until a toothpick inserted comes out clean.
7. Step 7: To toast coconut for decoration, spread 1/3 cup shredded coconut evenly on a cookie sheet and bake at 325°F for 5–10 minutes, watching closely to prevent burning.
8. Step 8: While cupcakes cool, make the frosting: beat the butter in a large bowl until very fluffy. Add lime zest and powdered sugar one cup at a time, beating well after each addition.
9. Step 9: Gradually beat in lime juice one tablespoon at a time until the desired flavor is reached. Beat in whipping cream if needed for consistency. Add food coloring if using.
10. Step 10: Frost the cooled cupcakes using a piping bag with a 1M tip or a knife. Sprinkle with toasted coconut and garnish with lime slices if desired.

Tips & Variations

• Before measuring the coconut milk, stir or blend the can well to mix the solid and liquid parts for consistent moisture and flavor.
• Use fresh lime juice for the frosting to avoid bitterness and achieve a bright, fresh taste.
• For an extra tropical twist, add a teaspoon of rum extract to the frosting.
• Swap shredded sweetened coconut with unsweetened for a less sweet cupcake.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture. Frosted cupcakes can also be frozen for up to 2 months; thaw in the fridge and then at room temperature before eating. Reheat unfrosted cupcakes wrapped in foil at 300°F for 5–7 minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk straight from the can?

It’s important to stir or blend the coconut milk thoroughly before measuring to ensure even consistency and moisture. This mixes the thick solids and watery liquid together for the best cupcake texture.

How do I prevent the shredded coconut from burning when toasting?

Keep a close eye on the coconut while it toasts at 325°F, as it can go from golden to burnt very quickly, sometimes in less than a minute. Stir or rotate the pan if needed and remove as soon as it turns a light golden brown.