If you’re on the hunt for a dessert that bursts with tropical sunshine and zesty brightness, look no further than this Coconut Lime Cupcakes Recipe. These cupcakes marry the creamy, rich flavor of coconut with the sharp, refreshing punch of lime, creating a perfect balance that will have you reaching for seconds without a second thought. From the toasted coconut folded into the batter to the luscious lime-flecked frosting, this recipe is a delightful celebration of flavor and texture. Whether it’s a special occasion or a cozy afternoon treat, these Coconut Lime Cupcakes deliver joy in every bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward baking your Coconut Lime Cupcakes Recipe. Each one plays a vital role in building the cupcake’s moist crumb, tangy notes, and tropical aroma, making your baking process smooth and rewarding.
- 1 1/2 cups all-purpose flour: Provides structure and a tender crumb for the cupcakes.
- 2 teaspoons baking powder: Ensures your cupcakes rise beautifully and have the perfect fluff.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavor depth.
- 1/2 cup unsalted butter, room temperature: Adds richness and helps create a moist texture.
- 1 cup granulated sugar: Sweetens the cupcakes just right.
- 2 eggs: Bind the ingredients together and contribute to the cupcake’s structure.
- 2 teaspoons vanilla extract: Adds warmth and complexity to the flavor profile.
- 1/2 teaspoon coconut extract: Intensifies the delicate coconut taste.
- 1/2 cup canned coconut milk or whole milk: Adds moisture and a smooth texture.
- 2 1/2 limes, zested and juiced: Infuses the cupcakes with bright, tangy citrus notes.
- 2 cups toasted sweetened shredded coconut, divided: Brings a sweet crunch and enhances the coconut flavor.
- 1 cup unsalted butter, room temperature (for frosting): Creates a fluffy, creamy base for the frosting.
- 4 cups powdered sugar: Sweetens and stabilizes the frosting.
- 1 teaspoon vanilla extract (for frosting): Balances the tanginess and enriches the frosting’s flavor.
- 1/2 lime, zested and juiced (for frosting): Adds a refreshing citrus zing to the frosting.
- Pinch of salt, to taste (for frosting): Cuts through the sweetness for perfect balance.
How to Make Coconut Lime Cupcakes Recipe
Step 1: Toast the Coconut
Preheating your oven and toasting the shredded coconut is the secret to unlocking its deep, nutty flavor. Spread the coconut on a lined baking sheet and keep a watchful eye—it only takes minutes to go from golden brown to perfectly toasted perfection. This step ensures every bite has a delightful crunch and rich coconut aroma.
Step 2: Prepare Your Baking Pan
Now that your coconut is toasted, increase your oven temperature and line a 12-cup muffin pan with cupcake liners. Having everything set up ahead of time makes the batter filling a breeze and keeps things neat.
Step 3: Mix Dry Ingredients
Whisking together the flour, baking powder, and salt ensures even distribution of leavening agents and seasoning, which is essential for cupcakes that rise evenly and taste just right.
Step 4: Cream Butter and Sugar
Using a mixer, beat the butter until smooth and then add the sugar, beating until the mixture is light and fluffy. This aerates the batter, contributing to a soft and tender cupcake texture.
Step 5: Add Eggs and Extracts
Slowly incorporating eggs one at a time creates a stable batter, while adding vanilla and coconut extracts deepens the signature flavors of this Coconut Lime Cupcakes Recipe.
Step 6: Alternate Adding Dry Ingredients and Milk
Add half the flour mixture, then half the coconut milk, carefully folding everything together to keep the batter light. Then, repeat with the remaining ingredients. Finally, mix in freshly squeezed lime juice, lime zest, and most of the toasted coconut—these give the cupcakes their unforgettable tropical flair.
Step 7: Bake the Cupcakes
Fill each cupcake liner about two-thirds full with batter for the ideal cupcake size. Bake for 16-18 minutes, testing doneness with a toothpick. Once baked, allow the cupcakes to cool completely—this is key for flawless frosting application.
Step 8: Prepare the Lime Coconut Frosting
Beat the butter until silky smooth before gradually beating in powdered sugar. Add vanilla extract, lime juice, and zest to give your frosting a fresh, tangy kick, and balance the sweetness with a pinch of salt. This frosting will beautifully complement the light cupcake beneath.
Step 9: Frost and Decorate
Once cupcakes are completely cool, generously frost each one and garnish with a small wedge of lime and the reserved toasted coconut. Not only will they look stunning, but every bite will deliver a vibrant texture and flavor experience.
How to Serve Coconut Lime Cupcakes Recipe
Garnishes
Add a fresh wedge of lime and a sprinkle of toasted coconut on top of each frosted cupcake for a pop of color and texture that mirrors the flavors inside. You can also add edible flowers or a light dusting of lime zest for an elegant touch.
Side Dishes
Serve these cupcakes alongside a fresh fruit salad, perhaps with pineapple or mango, to continue the tropical theme. A light cup of green tea or a sparkling citrus mocktail pairs beautifully, balancing sweetness and refreshing your palate.
Creative Ways to Present
For a fun party idea, arrange cupcakes in a tropical-themed display with banana leaves and fresh flowers. Alternatively, place cupcakes in individual clear cupcake boxes tied with lime-green ribbons for a perfect gift or favor presentation that speaks to their zesty character.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your cupcakes in an airtight container in the refrigerator to keep them fresh and moist for up to 3 days. The lime and coconut flavors actually mellow and blend beautifully over time.
Freezing
If you want to make these treats ahead of time, you can freeze unfrosted cupcakes wrapped tightly in plastic wrap and stored in a freezer bag for up to 2 months. Thaw them in the refrigerator overnight before frosting for the best results.
Reheating
To enjoy your cupcakes fresh, bring refrigerated cupcakes to room temperature before serving. Avoid microwaving frosted cupcakes as it may melt the frosting; instead, allow them to sit for about 30 minutes out of the fridge for optimal flavor and texture.
FAQs
Can I use fresh coconut instead of shredded sweetened coconut?
Absolutely! Fresh coconut will provide a more natural coconut flavor and a bit more moisture, but you may want to adjust the sugar slightly since fresh coconut is less sweet.
What if I don’t have coconut extract?
If you don’t have coconut extract, vanilla extract alone will still create a delicious cupcake. However, adding coconut extract really amps up the tropical vibe of this recipe.
Can I substitute the coconut milk with regular milk?
Yes, whole milk works as a substitute, but coconut milk adds a unique richness and subtle coconut flavor that’s central to this recipe’s charm.
How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake—if it comes out clean or with just a few moist crumbs, your cupcakes are perfectly baked and ready to cool.
Is it okay to make the frosting ahead of time?
Definitely! You can prepare the frosting a day in advance and store it in the fridge. Just bring it back to room temperature and give it a quick whip before spreading on the cupcakes.
Final Thoughts
Trust me, once you try this Coconut Lime Cupcakes Recipe, it will quickly become a favorite in your baking repertoire. The harmony of creamy coconut, zesty lime, and that irresistible toasted coconut crunch is genuinely unforgettable. Baking these cupcakes means sharing a bit of joy and sunshine with everyone who gets to enjoy them—so gather your ingredients, preheat your oven, and dive in!
Print
Coconut Lime Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Coconut Lime Cupcakes combine the tropical flavors of toasted coconut and zesty lime in a soft, moist cake topped with a creamy lime buttercream frosting. Perfectly balanced with a hint of coconut milk and extracts, this delightful treat is ideal for any celebration or simply to enjoy a sweet escape to the tropics.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup canned coconut milk or whole milk
- 2 1/2 limes, zested and juiced
- 2 cups toasted sweetened shredded coconut, divided
Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 lime, zested and juiced
- Pinch of salt, to taste
Instructions
- Toast Coconut: Preheat oven to 325°F. Spread 2 cups of sweetened shredded coconut evenly on a baking sheet lined with a Silpat mat or parchment paper. Bake on the middle rack for 4 minutes, then stir with a spatula. Return to the oven and bake for an additional 5-6 minutes or until golden brown. Remove and set aside to cool.
- Prepare Pan: Increase oven temperature to 350°F. Line a 12-cup muffin pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add granulated sugar and continue beating on high speed for 2 minutes until light and fluffy. Scrape down the sides and bottom of the bowl as necessary.
- Add Eggs and Extracts: With mixer on low speed, add eggs one at a time, fully incorporating each before adding the next. Then add vanilla and coconut extracts. Increase speed to medium-high and mix until combined.
- Incorporate Dry Ingredients and Liquids: On low speed, gradually add half of the dry ingredients to the wet mixture, mixing just until combined. Add half of the coconut milk and continue mixing. Repeat with remaining dry ingredients and coconut milk. Increase speed to medium and fold in lime juice, lime zest, and 1 1/2 cups of the toasted coconut carefully to avoid overmixing.
- Fill and Bake Cupcakes: Spoon batter into lined muffin cups, filling each about half to two-thirds full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Make Frosting: Using a mixer with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Gradually add powdered sugar, one cup at a time, starting on low speed and then increasing to high after each addition to fully incorporate. Once all sugar is added, beat in vanilla extract, lime juice, lime zest, and a pinch of salt to balance sweetness.
- Frost and Decorate: Once cupcakes are fully cooled, frost them generously with the lime buttercream. Garnish each cupcake with a wedge of lime and a sprinkling of the reserved toasted coconut. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- For best results, toast the coconut carefully to avoid burning—stir halfway through baking.
- Room temperature butter and eggs help achieve a smooth batter and fluffy cupcakes.
- Do not overmix once the dry ingredients are added to prevent dense cupcakes.
- Use fresh lime juice and zest for the most vibrant flavor.
- Store cupcakes refrigerated and bring to room temperature before serving for best texture.
