If you’re looking for the perfect balance of zesty freshness and tropical sweetness, this Coconut Lime Cupcakes Recipe is an absolute game changer. Each bite delivers a moist, tender crumb infused with bright lime zest and exotic coconut notes, crowned with a luxuriously creamy frosting that’s bursting with flavor. Whether you’re baking for a crowd or simply indulging your sweet tooth, these cupcakes bring warmth, sunshine, and a delightful touch of whimsy to any occasion. Trust me, once you try this Coconut Lime Cupcakes Recipe, it will quickly become one of your all-time favorites to share with friends and family.
Ingredients You’ll Need
The magic of this Coconut Lime Cupcakes Recipe comes from a handful of simple ingredients that work together to create layers of flavor, texture, and color. Each item on the list plays a crucial role, from the fluffy flour base to the tangy lime juice that gives it that irresistible brightness.
- All-purpose flour: Provides the perfect structure and tender crumb for the cupcakes.
- Baking powder: Helps the cupcakes rise fluffy and light.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter: Adds richness and moisture; make sure it’s room temperature for easy creaming.
- Granulated sugar: Sweetens the batter and contributes to the cupcake’s tender texture.
- Eggs: Bind everything together and give the cupcakes their structure.
- Vanilla extract: Adds warmth and depth to the flavor profile.
- Coconut extract: Gives a subtle tropical twist that complements the lime beautifully.
- Canned coconut milk or whole milk: Keeps the cupcakes moist and adds a hint of coconut creaminess.
- Limes (zested and juiced): The star that brings a refreshing, tangy punch.
- Sweetened shredded coconut: Toasted for warmth and crunch, then folded into the batter and frosting.
- Powdered sugar: Essential for making that luscious, smooth frosting.
- A pinch of salt: Cuts the sweetness in the frosting and enhances flavor complexity.
How to Make Coconut Lime Cupcakes Recipe
Step 1: Toast the Coconut
Begin by toasting 2 cups of the sweetened shredded coconut in a 325°F oven for about 9-10 minutes, stirring halfway through. This step is crucial because it brings out the nutty, caramelized flavor in the coconut that will elevate the cupcakes to another level. Keep an eye so it doesn’t burn – golden brown is perfect.
Step 2: Prepare for Baking
Next, preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners. This simple move helps your cupcakes bake evenly and prevents sticking, making cleanup effortless.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of rising agents and seasoning throughout your batter.
Step 4: Cream Butter and Sugar
Using a mixer, beat the butter on high speed until creamy, about a minute, then gradually add the sugar and continue beating for 2 minutes to get a light, fluffy base. Don’t rush this step because it creates the perfect texture for your cupcakes.
Step 5: Add Eggs and Extracts
Slowly add the eggs one at a time to keep the batter smooth and prevent breaking. Then mix in vanilla and coconut extracts, which add layers of aromatic flavor that make these cupcakes truly special.
Step 6: Combine Wet and Dry Ingredients
Alternately add half of the dry ingredients, then half of the coconut milk, mixing gently to avoid overworking the batter. Repeat with the remaining dry ingredients and coconut milk. Gently fold in lime juice, zest, and most of the toasted coconut for bursts of tropical goodness.
Step 7: Bake the Cupcakes
Fill cupcake liners two-thirds full with batter and bake for 16-18 minutes until a toothpick inserted near the center comes out clean. Let them cool fully before moving to the next step to ensure your frosting doesn’t melt.
Step 8: Make the Frosting
Beat the butter until smooth, then whisk in powdered sugar a cup at a time. Once creamy, add vanilla, lime juice, lime zest, and a pinch of salt. This frosting balances sweet and tangy perfectly and keeps the coconut lime theme front and center.
Step 9: Frost and Garnish
Once the cupcakes are completely cool, frost generously and top with the reserved toasted coconut and a wedge of lime for that final eye-catching and flavorful touch.
How to Serve Coconut Lime Cupcakes Recipe
Garnishes
Freshness is key here, so vibrant lime wedges and a sprinkle of toasted coconut bring irresistible aroma and texture. You can even add a small edible flower or a drizzle of lime glaze for extra flair.
Side Dishes
These cupcakes shine on their own but pair beautifully with light beverages like iced green tea, coconut water, or a sparkling citrus cocktail to complement the bright flavors.
Creative Ways to Present
Try serving these cupcakes on a wooden platter lined with tropical leaves for a festive vibe, or place them in decorative cupcake wrappers that highlight their summery feel. Adding a sprinkle of additional lime zest before serving makes them look as fresh as they taste.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. This will preserve both the moist crumb and the creamy frosting perfectly.
Freezing
You can freeze unfrosted cupcakes in a sealed container for up to 2 months. Let them thaw completely at room temperature before frosting and serving for the best experience.
Reheating
Because these cupcakes are best served cool, skip reheating after frosting. If frozen unfrosted, allow them to warm to room temperature naturally for soft, fresh bites.
FAQs
Can I use fresh coconut instead of shredded coconut?
Fresh coconut has a higher moisture content and a different texture, which can affect the batter and frosting. For the best results and that classic toasted flavor, shredded coconut works best.
What can I substitute for coconut milk?
If you don’t have coconut milk on hand, whole milk is a fine substitute, though the coconut richness will be less pronounced. You could also try almond milk for a dairy-free twist, but note the flavor difference.
How do I prevent cupcakes from drying out?
Be careful not to overbake and store cupcakes in an airtight container as soon as they cool. The frosting also helps seal in moisture.
Can I make these cupcakes gluten-free?
Yes, by swapping all-purpose flour with a gluten-free flour blend designed for baking, you can achieve delicious results. Just ensure your baking powder is gluten-free as well.
Is it better to use fresh lime juice or bottled?
Fresh lime juice provides a brighter, more vibrant flavor that really lifts the cupcakes, so it’s definitely recommended for this recipe.
Final Thoughts
This Coconut Lime Cupcakes Recipe is a joyful celebration of tropical flavors wrapped in a sweet, tender package. With its perfect balance of tangy lime and sweet coconut, these cupcakes offer a delightful treat that’s sure to wow anyone lucky enough to try them. Whether you’re an experienced baker or a curious beginner, give this recipe a go and share the sunshine with your loved ones. You’ll be reaching for this recipe time and again for your next fun and flavorful baking adventure!
Print
Coconut Lime Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Coconut Lime Cupcakes combine the tropical flavors of toasted coconut and zesty lime in a moist, fluffy cupcake topped with a creamy lime buttercream frosting. Perfectly balanced between sweet and tangy, they are an irresistible treat for any occasion.
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 the Coconut: Preheat the 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 until golden brown. Set aside to cool.
- Prepare Cupcake Liners: 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 until evenly combined. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the room temperature butter on high speed until smooth and creamy, about 1 minute. Gradually add the granulated sugar and continue beating on high for 2 minutes until aerated and well combined. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs and Extracts: On low speed, add the eggs one at a time, ensuring each is incorporated before adding the next. Then add the vanilla and coconut extracts. Beat on medium-high speed until fully combined.
- Combine Wet and Dry Ingredients: Still on low speed, slowly add half of the dry flour mixture, mixing until just combined. Then pour in half of the coconut milk. Repeat with the remaining dry ingredients and coconut milk. Increase the mixer speed to medium and add the lime juice, lime zest, and 1 1/2 cups of the toasted coconut. Gently mix until evenly combined; avoid overmixing to keep cupcakes tender.
- Fill and Bake: Spoon the batter evenly into the prepared cupcake liners, filling each about 1/2 to 2/3 full. Bake for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Make the Frosting: In a clean large bowl, beat the butter on high speed with a whisk attachment until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed initially then increasing to high until fully incorporated between each addition. Once all sugar is added, beat in the vanilla extract, lime juice, and lime zest. Add a pinch of salt to balance sweetness if needed.
- Frost and Decorate: Once the cupcakes are completely cooled, frost them generously with the lime buttercream. Garnish each cupcake with a wedge of lime and a sprinkle of the reserved toasted coconut for a beautiful finish. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- Make sure the butter is at room temperature for easier creaming and smoother batter.
- Do not overmix the batter once the wet and dry ingredients are combined to keep the cupcakes light.
- To toast coconut evenly, keep an eye during the last few minutes to prevent burning.
- If preferred, substitute whole milk for coconut milk according to dietary preference.
- For best flavor, use fresh lime zest and juice.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Store leftover cupcakes in an airtight container in the fridge and bring to room temperature before serving for best texture and flavor.
