Coconut Lime Cupcakes + Video
These Coconut Lime Cupcakes are the perfect mix of tropical and citrus flavors, with a lime and coconut cupcake base, coconut cream cheese frosting, and toasted coconut on top!
Okay, I waited as long as I possibly could before pulling out the lime desserts on you again this year, but it has begun, so if you like lime as much as I do, get excited! If you don’t…uh, what’s wrong with you?! I kid, I kid!
Now I like my lime desserts super tangy, and unfortunately this one is not, but the coconut makes up for that! There’s coconut milk, lime juice and lime zest in the cupcake base. And the frosting, oh my! It’s my favorite cream cheese frosting with coconut extract! I love coconut almost as much as I love lime!
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Since the lime is very light in flavor, my favorite way to eat these is to use that little garnish of lime on top and squeeze it over the frosting, then go to town on that cupcake! I also wait to put the toasted coconut on top until just before eating because it stays crisp that way and adds a great contrast in textures with the light, fluffy cupcake, smooth creamy frosting, and the crispy, sweet coconut!
These cupcakes are pretty and delicious, and with the green wrapper and lime wedge on top, can make a fun “green” St. Patrick’s Day treat!
Coconut Lime Cupcakes
Ingredients
Cupcake:
- 1 ¼ cup (150 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- ½ cup (118 ml) oil, (canola/vegetable)
- 2 to 3 tsp lime zest, from 1 medium lime
- 4 Tbsp lime juice, 1 medium lime
- 1 tsp coconut extract
- ¾ cup (180 ml) coconut milk, (from a can)
Coconut Frosting & Garnishes:
- 8 oz (226 g) cream cheese, cold (I typically use Neufchatel)
- ½ cup (113 g) unsalted butter, room temperature
- 1 ½ tsp coconut extract
- 1 ½ cups (180 g) powdered sugar
- 2 to 4 Tbsp toasted coconut, (Toast sweetened coconut flakes in a pan on the stovetop or in the oven, stirring frequently; once it browns it will happen quickly!)
- Lime slices cut into fourths
Instructions
- Combine the flour, baking powder, baking soda, and salt in a bowl.
- Whisk the eggs and sugar in a separate bowl. Then add the oil, lime zest and juice, coconut extract, and coconut milk.
- Mix the dry ingredients into the wet ingredients until just combined. Do not over mix.
- Line a cupcake pan with paper cups and fill each cup ⅔ full.
- Bake at 400 degrees Fahrenheit for 14 minutes or until the cake springs back when lightly touched. (Alternately use a toothpick to test the center of a cupcake.) Allow cupcakes to cool completely.
- Make frosting by beating the cream cheese with a hand mixer. Add butter 1 Tbsp at a time and beat thoroughly after each addition. Then add the coconut extract and powdered sugar all at once and mix until just combined. Do not over beat frosting once the sugar is added.
- Scoop frosting into a pastry bag that’s been fitted with a tip and pipe frosting on top of the cooled cupcakes.
- Garnish with a wedge of lime and sprinkle of toasted coconut.
Video
Notes
- For more lime flavor, squeeze the wedge of lime garnish onto the cupcake just before consuming.
- Wait to add the toasted coconut until just before serving so it stays crisp. The longer it sits on the cupcake, the more it absorbs the moisture from the frosting and will go soft.
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
*Video added 1/27/18
Do you think these could be made using coconut flour??
I don’t have any experience baking with coconut flour, but I found this great article explaining how to substitute coconut flour for all purpose flour. I hope that helps: http://wholelifestylenutrition.com/recipes/how-to-cook-with-organic-coconut-flour-substitutions-tips-strategies/
Could I prep the dry and wet ingredients the night before and then mix everything together in the morning and it still bake beautifully?
I think that would be just fine. Re-whisk up the eggs well before adding the dry ingredients because eggs help leaven the cupcakes (helps them rise) as well as the baking powder and baking soda.
I just opened uo the coconut milk in a can and its completely a soft solid…? do I turn the can upside down or add the solid part?
You would need to whisk it up and then use it. If you use just the cream or just the liquid, it won’t be the same. Sorry for the delay in responding!
These cupcakes look like they belong in a bakery, Amber! So gorgeous! I love lime/lemon desserts, they’re right up there with chocolate for me. Love that you added coconut extract in with the frosting too, such a perfect touch.
Well, I used to work in a bakery so, thanks! 😉
These cupcakes are beautiful, Amber! Citrus desserts are my favorite and I love anything coconut so these are perfect! So delicious!
Thanks Kelly! I think you would really like these then!
Yummo! These cupcakes are mouth watering, Amber. I love the lime and coconut combination.
Thanks Jen! I really loved the coconut lime combo in a cupcake!
These are some seriously gorgeous cupcakes, Amber! I just love your piping!
Thanks Sarah! Every now and then I make a really pretty dessert!
These cupcakes look amazing! Love the lime and coconut flavour, so delicious!
Thanks Jess! It was a great combo!
Oh Amber. . .I love this idea for a Saint Patrick’s day treat (and here in South Boston. . .Saint Patrick’s day is a big deal). I’m with you on the lime addiction front. It seems that lime goes in virtually everything I cook. Why not add cupcakes to that list? Pinning for future baking adventures
.http://www.theroadtohoney.com
Hooray for lime lovers! Thanks for pinning Lynn!
These look so pretty and tasty! I love that you have so many lime/coconut recipes on your blog!
Thanks Becky! Lime and coconut recipes are a favorite of mine 😉
Mmm those look like some delicious cupcakes! Coconut + key lime is really a great flavor 🙂
Thanks June! They were beautiful and delicious!