These Coconut Lime Cupcakes blend bright citrus with tropical coconut—lime and coconut cupcakes topped with coconut cream cheese frosting and toasted coconut.
If you love lime, these cupcakes are a welcome start to the season. The lime flavor is subtle here, balanced by a creamy coconut profile. The cake batter includes coconut milk, lime zest and lime juice, while the frosting is a rich coconut-flavored cream cheese buttercream.
The cupcakes themselves are tender and lightly flavored with lime. I prefer to add a squeeze of the lime wedge garnish right before eating to intensify the citrus note. Toasted coconut is best added immediately before serving so it stays crisp and provides a pleasing contrast to the soft cake and smooth frosting.
With green wrappers and a lime wedge, these cupcakes also make a fun festive treat—think St. Patrick’s Day or any spring gathering where a pop of color is welcome.
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 (Neufchatel works well)
- 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 or oven, stirring frequently—watch closely once it browns.
- Lime slices cut into fourths
Instructions
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate bowl, whisk the eggs and sugar. Add the oil, lime zest and juice, coconut extract, and coconut milk; mix until combined.
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Fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
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Line a cupcake pan with paper liners and fill each about two-thirds full.
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Bake at 400°F (204°C) for about 14 minutes, or until the tops spring back when lightly touched or a toothpick comes out clean. Cool completely.
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Make the frosting: beat the cream cheese with a hand mixer, then add butter 1 tablespoon at a time, beating after each addition. Stir in coconut extract and powdered sugar all at once and mix until just combined—do not overbeat after adding the sugar.
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Pipe or spread the frosting onto cooled cupcakes.
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Top each cupcake with a lime wedge and a sprinkle of toasted coconut just before serving.
Video
Notes
- For more lime intensity, squeeze the lime wedge over the frosted cupcake right before eating.
- Add toasted coconut immediately before serving so it stays crisp; left on the frosting it will soften as it absorbs moisture.
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*Video added 1/27/18
