Coconut Lime Cupcakes
Say hello to your new favorite dessert: Coconut Lime Cupcakes! These tropical treats are bursting with creamy coconut flavor and a zesty lime kick, making them the perfect sweet escape. Whether you’re baking for a summer gathering, a special occasion, or just because, these cupcakes are sure to steal the show. Topped with a luscious lime-coconut frosting and a sprinkle of toasted shredded coconut, they’re as pretty as they are delicious.
I’m so excited to share this recipe with you! The combination of coconut milk (or coconut cream for extra decadence) and fresh lime creates a tender, flavorful cupcake that’s downright irresistible. Let’s dive into the details and get started on them!
Why You’ll Love These Cupcakes
- Tropical Bliss: The combo of coconut and lime delivers a bright, island-inspired flavor in every bite.
- Moist & Tender: Coconut milk (or cream) ensures a soft, melt-in-your-mouth texture.
- Beginner-Friendly: Simple steps and everyday ingredients make these coconut lime cupcakes easy to whip up.
- Versatile: Ideal for parties, brunches, or any day you need a little sunshine.
Key Flavor Ingredients
These coconut lime cupcakes are bursting with tropical flavor thanks to a carefully chosen lineup of ingredients. Here’s what makes them so special:
- LorAnn’s Coconut Emulsion: This water-based, alcohol-free emulsion delivers a bold, natural coconut flavor that’s more intense than extract. It gives the frosting a rich, tropical depth without any off-notes.
- Cook’s Pure Lime Extract: This extract adds a concentrated, tangy lime flavor to the frosting. Just ¼ tsp provides a vibrant citrus kick that complements the fresh lime juice and zest.
- Coconut Milk and/or Cream: Full-fat canned coconut milk gives the cupcakes their moist texture and subtle coconut flavor. Swap in coconut cream for an even richer, more indulgent result.
- Unsweetened Shredded Coconut: Folded into the batter and sprinkled on top (toasted or untoasted), this adds texture and pure coconut taste without extra sweetness. Toasting in a skillet enhances its nutty flavor for the garnish.
- Pure Vanilla Extract (Not Imitation): A teaspoon of pure vanilla extract rounds out the flavors, adding warmth and complexity to both the cupcakes and frosting. Avoid imitation for the best taste.
- Lime Zest: The zest from fresh limes brings a bright, aromatic citrus punch without adding extra liquid, amplifying the lime flavor in both cupcakes and frosting.
- Lime Juice: Freshly squeezed lime juice provides the tangy, refreshing backbone of these cupcakes, balancing the richness of the coconut.
Together, these ingredients create a harmonious balance of creamy, zesty, and tropical notes that make every bite unforgettable!
Baking Success Tips
- Measure Flour Accurately: Spoon the flour into your measuring cup and level it off with a knife to avoid dense coconut lime cupcakes.
- Coconut Cream Swap: Using coconut cream instead of coconut milk creates a richer, slightly denser cupcake and a thicker frosting. It’s perfect for coconut lovers! Thin the frosting carefully, as coconut cream is more concentrated.
- Toasting Coconut in a Pan: For a nutty, golden garnish, toast the shredded coconut in a dry skillet over medium heat. Stir constantly for 2-4 minutes until lightly golden. Watch closely—it can burn quickly! Transfer to a plate to cool immediately. This method gives you more control for perfectly toasted coconut on your cupcakes.
- Maximize Lime Flavor: Don’t skip the lime zest—it adds a bold, citrusy punch without extra liquid.
- Perfect Frosting: Use room-temperature butter for creamy, smooth frosting. Too cold, and it’ll be lumpy; too warm, and it’ll be runny. In a rush to soften butter, you can follow my tip to dice up cold butter to speed that up.
- Make Ahead: Bake the cupcakes a day ahead and store in an airtight container at room temperature. Frost them the day of serving for the freshest cupcakes.
Storage Instructions
- Room Temperature: Store frosted coconut lime cupcakes in an airtight container at room temperature for up to 1 day.
- Refrigerator: Refrigerate for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
- Freezing: Freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw at room temperature, then frost.
Serving Suggestions
These cupcakes are perfect for summer barbecues, baby showers, or any occasion that calls for a burst of tropical flavor. Pair them with a chilled piña colada or a sparkling lime-infused water for a refreshing treat. For an extra-special touch, garnish with toasted coconut—it adds a nutty crunch that elevates them. To toast, simply heat the unsweetened shredded coconut in a dry skillet over medium heat, stirring constantly for 2-4 minutes until golden. Transfer to a plate to cool and sprinkle over the frosting for a show-stopping finish.
Your Turn to Bake!
I’m so excited for you to bake thesecupcakes! They’re a fun, flavorful way to bring a taste of the tropics to your kitchen. Have you tried them yet? Did you stick with coconut milk or go for the coconut cream option? Leave a comment below and share your experience, and if you snap a photo, tag me on my socials—I’d love to see your coconut lime cupcakes in action!
Happy Baking!
Coconut Lime Cupcakes
Print Recipe
Ingredients
- 1 ½ cups all-purpose flour, spooned & leveled 190 g
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup salted butter, softened 115 g
- ¾ cup granulated sugar 150 g
- 2 large eggs, room temperature
- 2 Tbsp fresh lime juice 30 g
- 4 tsp lime zest, (about 2 limes)
- 1 tsp coconut emulsion
- ½ cup canned coconut milk, well-shaken 120 g
- ½ cup unsweetened shredded coconut 40 g
Coconut Lime Frosting
- 1 cup salted butter, softened 226 g
- 3 cups confectioners’ sugar, sifted 360 g
- 2 ½ Tbsp fresh lime juice 30 g
- 1 tsp lime zest
- ¼ tsp lime extract
- 1 tsp coconut emulsion
- 2-3 Tbsp canned coconut milk or coconut cream 30-40 g
- ⅛ tsp salt
- ¼ cup unsweetened shredded coconut, toasted (for garnish & optional)
- Lime slices or wedges (for garnish & optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer with a paddle attachment, beat ½ cup softened butter and 3/4 cup granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Flavorings: Beat in 2 eggs one at a time, mixing well after each. Add 2 Tbsp lime juice, 4 tsp lime zest, and 1 coconut emulsion. The mixture may look curdled—this is normal.
- Combine Wet and Dry Ingredients: With the mixer on low, alternate adding the dry ingredients and ½ cup coconut milk to the butter mixture, starting and ending with dry ingredients: ½ dry → coconut milk → ½ dry. Mix until just combined.
- Fold in Coconut: Gently fold in ½ cup unsweetened shredded coconut with a spatula.
- Fill and Bake: Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make Frosting: In a large bowl, beat ¾ cup softened butter until creamy, about 1 minute. Add 3 cups confectioners’ sugar, 2 Tbsp lime juice, 1 tsp lime zest, 1 tsp coconut emulsion, and an ⅛ tsp salt. Beat on low until combined, then on medium-high for 2 minutes until fluffy. Add 2-3 Tbsp coconut milk, 1 Tbsp at a time, until pipeable.
- Frost and Decorate: Pipe or spread frosting onto cooled cupcakes. Sprinkle with ¼ cup unsweetened shredded coconut (toasted, if desired) and garnish with lime slices, if using.
Notes
- Coconut Milk: Use full-fat canned coconut milk, shaken well. Substitute with canned coconut cream for richer cupcakes and creamier frosting; thin frosting with 1-2 Tbsp regular milk if too thick.
- Toasting Coconut: For optional toasted coconut garnish, heat 1/4 cup unsweetened shredded coconut in a dry skillet over medium heat, stirring constantly for 2-4 minutes until golden. Transfer to a plate to cool immediately to prevent burning.
- Lime Zest: Zest limes before juicing. Use about 2 medium limes for the recipe.
- Measuring Flour: Spoon flour into the measuring cup and level off to avoid dense cupcakes.
- Make Ahead: Bake cupcakes a day ahead and store unfrosted at room temperature. Frost on serving day.
- Storage:
Room temperature: Store frosted cupcakes in an airtight container for up to 1 day.- Refrigerator: Refrigerate for up to 4 days; bring to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes for up to 2 months; thaw at room temperature, then frost.
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This coconut lime cupcake is a refreshing twist on flavor profiles. The combination of coconut and lime is pure perfection – the tropical flavors complement each other beautifully. Plus, the cupcake is incredibly moist, making it a delight to devour. If you’re looking for a taste of summer look no further! Cupcake is heavy with coconut flavor, if you’re a coconut fan. Presentation will delight all guests at the party.
I love these so much! The coconut in the cupcake adds a perfect texture. The frosting is not overly sweet and the coconut lime combo is spot on! I will make these over and over! Perfect for summer!