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Flavorful Coconut Lime Cupcakes with Easy Zesty Lime Buttercream

coconut lime cupcakes - featured image
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These moist and tender coconut lime cupcakes feature toasted shredded coconut and a bright, zesty lime buttercream frosting. Quick and easy to make, they bring a tropical twist perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) canned coconut milk
  • 1 tsp pure vanilla extract
  • 3/4 cup (60g) sweetened shredded coconut, toasted lightly
  • Zest of 2 limes
  • 2 tbsp fresh lime juice
  • For the Zesty Lime Buttercream:
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1–2 tbsp heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
  2. Toast shredded coconut on a baking sheet in the oven for 5 minutes, stirring halfway through.
  3. In a medium bowl, sift together flour, baking powder, and salt; set aside.
  4. In a large bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating fully after each addition and scraping down the bowl as needed.
  6. Stir in vanilla extract, lime zest, and lime juice.
  7. Alternate adding dry ingredients and coconut milk, beginning and ending with dry ingredients; fold gently to combine without overmixing.
  8. Fold in toasted shredded coconut, reserving 1 tablespoon for garnish if desired.
  9. Divide batter evenly into cupcake liners, filling about 2/3 full (approximately 1/4 cup or 60ml per cupcake).
  10. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool cupcakes completely on a cooling rack before frosting.
  12. To make lime buttercream, beat softened butter until creamy. Gradually add sifted powdered sugar, alternating with lime juice and cream, until smooth and spreadable.
  13. Stir in lime zest and a pinch of salt.
  14. Frost cooled cupcakes using an offset spatula or piping bag with a star tip.
  15. Garnish with reserved toasted coconut or thin lime slices if desired.

Notes

Toast the shredded coconut to enhance flavor and prevent sogginess. Use room temperature eggs and butter for a smoother batter. Avoid overmixing to keep cupcakes tender. Chill buttercream if too soft for easier piping. For gluten-free, substitute almond flour but expect denser texture. For dairy-free, use vegan butter and coconut cream.

Nutrition

Keywords: coconut lime cupcakes, lime buttercream, tropical cupcakes, easy cupcakes, toasted coconut, zesty frosting, quick dessert

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