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Coconut Cupcakes with Lime Buttercream Frosting Recipe

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4.7 from 129 reviews

These Coconut Cupcakes with Lime Buttercream Frosting are a delightful tropical treat featuring moist coconut-infused cupcakes topped with a zesty and creamy lime buttercream. The addition of toasted coconut for decoration adds a lovely crunch and enhances the coconut flavor, making these cupcakes perfect for a refreshing dessert or special occasion.

Ingredients

Scale

Cupcakes

  • 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

Decoration

  • 1/3 cup sweetened shredded coconut (for decorating, optional)

Lime Buttercream Frosting

  • 3/4 cup unsalted butter, softened to room temperature
  • 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

  1. Preheat and Prepare: Preheat your oven to 350°F and line a muffin pan with muffin papers to get ready for baking.
  2. Process Coconut: Place 1/2 cup shredded sweetened coconut into a food processor or blender and blend until it becomes a fine powder.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, processed coconut, baking powder, and salt to combine the dry components evenly.
  4. Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy. Then incorporate the eggs one at a time, followed by the vanilla and coconut extracts.
  5. Add Flour and Coconut Milk: Reduce mixer speed to low and gradually beat in the dry flour mixture, then add the coconut milk, mixing until just combined.
  6. Bake Cupcakes: Spoon the batter into the prepared muffin papers evenly and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
  7. Toast Coconut (Optional): If decorating with toasted coconut, spread 1/3 cup sweetened shredded coconut in an even layer on a cookie sheet and bake at 325°F for 5-10 minutes, watching closely to prevent burning as coconut can toast very quickly.
  8. Make Frosting: While cupcakes cool, beat the softened unsalted butter in a large bowl until very fluffy. Add lime zest and gradually beat in the sifted powdered sugar about 1 cup at a time.
  9. Flavor Frosting: Beat in lime juice one tablespoon at a time to reach desired tanginess. Optionally add green food coloring and beat in whipping cream at medium-high speed to achieve a smooth, spreadable texture.
  10. Frost Cupcakes: Once cupcakes are completely cooled, frost them using a piping bag fitted with a 1M tip or a knife, then sprinkle with the toasted coconut for finishing touch.

Notes

  • Make sure the butter is at room temperature for easy creaming and smoother batter and frosting.
  • Mix coconut milk well before measuring to ensure even consistency in the batter.
  • Keep a close eye on the coconut when toasting to avoid burning; it can go from perfectly toasted to burnt in seconds.
  • Use fresh lime juice for best flavor in the frosting instead of bottled juice.
  • If frosting is too stiff, add additional whipping cream one teaspoon at a time until desired consistency is reached.
  • For a more intense coconut flavor, use coconut extract but be cautious as it can be strong.
  • Optionally, green food coloring can be added to the frosting to enhance the lime color but it’s not necessary.

Keywords: coconut cupcakes, lime buttercream, tropical cupcakes, coconut dessert, lime frosting, baked cupcakes, toasted coconut

Find it online: https://dailysimplerecipe.com/coconut-cupcakes-with-lime-buttercream-frosting-recipe/