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
Scale
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.
