Introduction

These Coconut Cupcakes with Lime Buttercream Frosting offer a delightful blend of tropical flavors and zesty freshness. Soft, moist cupcakes with a light coconut taste are topped with a creamy lime-infused frosting, perfect for any occasion.

The image shows a single cupcake with a light yellow base, topped with a thick swirl of pale green frosting that has a smooth, creamy texture. The frosting is decorated with small toasted coconut flakes scattered lightly on it. A fresh lime wedge with a bright green peel and pale green inside is placed upright on top of the frosting. The cupcake sits on a dark wooden surface with some crumbs scattered around, and the background shows parts of another cupcake on a white plate and a slice of lime. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup shredded sweetened coconut
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2/3 cup coconut milk, mixed very well
1/3 cup sweetened shredded coconut for decorating (optional)
3/4 cup unsalted butter, softened to room temperature (for frosting)
1.5 tablespoons lime zest
3.5-4.5 cups powdered sugar, sifted
2 tablespoons lime juice, freshly squeezed
1 tablespoon whipping cream, if needed
2-3 drops green food coloring (optional)

Instructions

Step 1: Preheat the oven to 350°F and line a muffin pan with muffin papers.
Step 2: Place the 1/2 cup shredded coconut in a food processor or blender and process until it forms a fine powder.
Step 3: In a medium bowl, whisk together the flour, processed coconut, baking powder, and salt.
Step 4: In a large bowl, beat the butter and sugar together using an electric mixer until fluffy. Then beat in the eggs, vanilla extract, and coconut extract.
Step 5: On low speed, beat in the flour mixture followed by the coconut milk until just combined.
Step 6: Spoon the batter into the prepared muffin papers and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
Step 7: For toasted coconut decoration (optional), spread 1/3 cup shredded coconut evenly on a cookie sheet. Bake at 325°F for 5-10 minutes, watching closely to prevent burning.
Step 8: While cupcakes cool, prepare the frosting.
Step 9: In a large bowl, beat the softened butter until very fluffy. Add the lime zest and gradually beat in the powdered sugar about 1 cup at a time.
Step 10: Add the lime juice one tablespoon at a time until the desired flavor is reached. If needed, beat in whipping cream for consistency. Add green food coloring if desired.
Step 11: Frost the cooled cupcakes using a piping bag with a 1M tip or a knife. Sprinkle with toasted coconut if using.

Tips & Variations

For extra coconut flavor, substitute part of the flour with coconut flour, adjusting liquids accordingly.
Freshly squeezing lime juice is essential to achieve a bright and natural flavor in the frosting.
Use full-fat coconut milk for richer, moister cupcakes.
To make the frosting vegan, substitute butter with vegan butter and use powdered sugar without bone char.
If you don’t have a food processor, finely chop the shredded coconut by hand until powdery.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze them uniced for up to 2 months. If refrigerated, bring cupcakes to room temperature before frosting or serving. Leftover frosting can be stored covered in the fridge for up to 3 days; re-whip before use.

How to Serve

The image shows a single cupcake with a pale yellow base and a lightly textured surface. On top, there is a thick, swirled layer of light green frosting with a smooth and creamy texture, decorated with small toasted coconut flakes scattered around. A thin, fresh slice of lime rests upright on the frosting at the back. The cupcake is placed on a white plate which sits on a white marbled surface with another cupcake blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk instead of fresh?

Yes, canned coconut milk works well as long as it is well mixed before measuring. Use full-fat canned coconut milk for best results.

How do I prevent the coconut from burning when toasting?

Keep a close eye on the coconut while toasting, as it can burn quickly, often within a minute once it starts browning. Stir or shake the pan occasionally and remove from oven as soon as it turns golden.