Name: Coconut Lime Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup coconut milk; 1/2 cup sweetened shredded coconut; 1 tbsp lime zest; 2 tbsp fresh lime juice; 1 tsp vanilla extract; Frosting:; 1/2 cup unsalted butter, softened; 2 1/2 cups powdered sugar; 2 tbsp lime juice; 1 tsp lime zest; 1/4 tsp coconut extract (optional); Shredded coconut, for garnish (optional)

Why You’ll Love This Recipe

These cupcakes are bursting with vibrant flavor and are incredibly moist thanks to the use of coconut milk and shredded coconut. The bright lime zest and juice cut through the sweetness, delivering a refreshing balance. Whether you’re baking for a party, picnic, or just a sweet escape, these cupcakes bring sunshine to every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Coconut milk
Sweetened shredded coconut
Lime zest
Lime juice
Vanilla extract

For the frosting:

Unsalted butter, softened
Powdered sugar
Lime juice
Lime zest
Coconut extract (optional)
Shredded coconut (for garnish, optional)

Directions

Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, then stir in the lime zest, lime juice, and vanilla extract.
Alternately add the dry ingredients and coconut milk to the butter mixture, mixing until just combined.
Fold in the shredded coconut.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting:

Beat softened butter until creamy.
Gradually add powdered sugar and mix until smooth.
Stir in lime juice, lime zest, and coconut extract if using.
Frost the cooled cupcakes using a piping bag or spatula.
Garnish with shredded coconut and additional lime zest if desired.

Servings and timing

This recipe yields 12 standard-sized cupcakes.
Prep time: 20 minutes
Cook time: 20 minutes
Cooling and decorating time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Lime Curd Filling: Add a spoonful of lime curd to the center of each cupcake before frosting for extra tang.
Toasted Coconut Topping: Garnish with toasted coconut flakes for added texture and flavor.
Mini Cupcakes: Bake in a mini muffin tin for bite-sized treats. Reduce bake time to 10–12 minutes.
Vegan Option: Use plant-based butter, coconut cream, and egg substitutes to make a dairy-free, egg-free version.
Gluten-Free: Substitute a 1:1 gluten-free flour blend to make the cupcakes suitable for gluten-sensitive eaters.

Storage/Reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To freeze, wrap unfrosted cupcakes tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting.
Frosted cupcakes can also be frozen, though it’s best to freeze them uncovered on a tray first, then transfer to a container. Thaw in the fridge overnight.

FAQs

Can I use canned coconut milk?

Yes, canned coconut milk adds rich flavor and moisture. Shake it well before using to ensure even consistency.

Do I have to use sweetened shredded coconut?

Sweetened coconut enhances the flavor and texture, but you can use unsweetened if you prefer a less sweet cupcake.

Can I make these cupcakes ahead of time?

Yes, bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost just before serving.

What kind of lime is best?

Fresh Persian limes or Key limes both work well. Key limes offer a more intense, tangy flavor.

Can I use bottled lime juice?

Fresh lime juice is preferred for the best flavor, but bottled can be used in a pinch.

How do I keep the cupcakes from becoming dry?

Don’t overbake them, and be sure to measure the flour correctly using the spoon-and-level method.

Is coconut extract necessary?

No, it’s optional. It enhances the coconut flavor but the cupcakes are still delicious without it.

Can I color the frosting?

Yes, a drop of green food coloring can add a fun, tropical look to match the lime flavor.

How can I make the frosting fluffier?

Whipping the butter first and gradually adding powdered sugar while beating helps achieve a light, fluffy texture.

Are these cupcakes suitable for kids?

Absolutely. They’re sweet, soft, and have a fun citrus twist that kids enjoy.

Conclusion

Coconut Lime Cupcakes are a delightful treat that bring a taste of the tropics to your dessert table. With their fluffy texture, tangy-sweet flavor, and creamy lime frosting, they’re perfect for any celebration or sunny afternoon indulgence. Give them a try—you’ll feel like you’re on vacation with every bite.