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?
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*Video added 1/27/18
Made these for my husband for Valentine’s Day coz he loves lime. They were definitely bakery worthy so light and oh so good. Definitely a keeper 🙂 Thanks for sharing.
This makes me so happy! I’m so glad you all enjoyed them so much Carole! Thanks for your comment. 😉
Great looking cupcakes! Want to try to make them, what oil do you suggest?
Thanks Krystall! I typically use canola oil in my recipes, but vegetable will work as well. I can’t say for sure, because I haven’t tried it, but I bet melting coconut oil would work for these cupcakes too. I hope you enjoy!
Hi Amber, I’m going to make these gorgeous cupcakes, The flavour combination sounds yum. When you list ‘powdered sugar’ in the topping, is that like icing sugar?
I believe icing sugar is the same thing. It’s also called confectioners’ sugar.
Hi, I’d like to ask what oil did you use? Can I use butter? Also, would it be ok to add lime juice to the frosting?
I typically use canola oil, but vegetable oil or coconut oil should work too. You could use butter, but they may turn out drier than if you had used oil. If you want lime instead of coconut flavor in the frosting I would highly recommend using 2 to 3 drops of lime essential oil (like doTERRA) instead of juice. If you put too much liquid in the frosting it will get stringy and soft instead of stiff and pipe-able.
Hi! I have made the recipe as a cake already once and my family loved it, so I’m making it again. The only problem now is that i cant find the canned coconut milk would there be a problem if I use a boxed one? Thanks!
That should work just fine as well. Glad you enjoyed them so much that you want to make them again!
These cupcakes were AMAZING! We made them for our neighbors and a homeless shelter, and they LOVED them!
Great job on your recipe Amber
Oh I’m so glad you had a great experience with this recipe! Thanks for sharing!
hi there, would love to make this as a birthday cake. Do I double the recipe?
Yes I would double it. Enjoy!
do you know how many mini cupcakes this batter would make?
I would say 32 to 48 and they wouldn’t take as long to bake. Maybe 8 to 10 minutes.
Just made these and they were really good, they did not look so pretty because I did not have a piping bag with me at the time so I used a plastic bag, but super delicious!!!
At least they were good, right?! Glad you liked them!
Omg, Ive just found ur blog and I am absolutely in love with it. I love how you make a lot of things with lemon, lime and coconut just like me. I am gonna try everything asap =)))
It was meant to be! So glad you found me, and I’m glad we have similar tastes! 😉