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
Hi, can you make this without coconut milk? I have everything else but the milk. What would be a good substitute for coconut milk?
Buttermilk or milk with 1 tsp of white vinegar mixed together to make buttermilk. Let it sit for 5 minutes before using it if you make your own buttermilk. Also I would add an extra 1/2 to 1 tsp of coconut extract to help flavor the cupcakes in place of the coconut milk.
Such a great post of cupcakes recipe. I really love coconut and cupcake combination. So delicious and tasty cupcake recipe. Thank you for sharing it.
So glad you liked the cupcakes Larel!
I made these for my wife’s birthday party. Everyone loved them. Thanks for sharing the recipe.
So glad these were a hit! Thanks for your review!
Hmmm….I checked and rechecked the ingredients before baking as my batter looked a little off and I had everything to the T. The cupcakes did not turn out good. The flavor was decent, but the texture was off. I didn’t even bother icing them so can’t say anything about that part of the recipe, but this was the first batch of cupcakes I’ve ever just thrown away. :/ Definitely won’t make them again.
Hi, I just want to thank you for these delicious cupcakes. I made them today for my coffe and cake shop that is located in Medellin, Colombia. They came out Beautiful.
Wonderful!
Hi, I want to make this without the lime do I need to add some liquid in place of the lime juice thank you
Yes, you can use water or extra coconut milk in it’s place.
I made these cupcakes today and didn’t experience positive results. First, the cupcakes were too oily. Next, they didn’t rise at all and had the consistency of a muffin. Lastly, there isn’t enough powdered sugar in the recipe to adequately frost all the cupcakes. I bake on a regular basis so I was able to make easy adjustment when making the frosting.
I’m sorry you had a bad experience Kim. They worked out great for me or I wouldn’t have shared the recipe. You could try decreasing the oil to 1/3 cup, and increasing the lime juice by 2-3 Tbsp if you felt they were too oily. I have no idea why yours didn’t rise because the combination of baking powder, baking soda, and the high temperature of the oven usually does the trick. As for the frosting, I don’t pile it on high, so it was adequate for my taste, but I’m glad you were able to adjust it to meet your needs.
Holy cow, these were a massive hit at a baby shower I helped organize. I believe someone actually used the term “orgasmic”!
They turned out exactly like the picture too 🙂
Thanks Amber!
Hahaha! I love it! So glad everyone enjoyed them! Thanks for your comment Kim! 😉
Hi! I am making these right now but my icing did not turn out, it isn’t pipeable at all! Is it just because I beat it for too long?
Oh! I also used a stand mixer not a hand mixer. Would this change anything?
Hi Stephanie! I like using a hand mixer so I don’t over-mix it. Whatever you do, don’t add more powdered sugar. Try refrigerating it to see if it will help solidify it. If you over-mix the frosting it can turn stringy and soft. If you decide to start over on the frosting, try using only 1 cup of powdered sugar and 1 tsp of coconut extract. This recipe is a variation of my favorite cream cheese frosting, I love it! I made some today with lemon zest and lemon oil. Yum! Good luck!
Awesome recipe! Is this plain flour? Or self-raising flour?
Hi Robyn! I use all-purpose flour. Enjoy! 😉