Description
These Coconut Lime Cupcakes are a tropical delight combining the rich creaminess of coconut with the bright zing of fresh lime. Toasted shredded coconut is folded into a moist, fluffy cupcake batter, then topped with a luscious lime-infused buttercream frosting and garnished with more toasted coconut and a lime wedge. Perfect for summer gatherings or anytime you crave a refreshing twist on classic cupcakes.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup canned coconut milk or whole milk
- 2 1/2 limes, zested and juiced
- 2 cups toasted sweetened shredded coconut, divided
Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 lime, zested and juiced
- Pinch of salt, to taste
Instructions
- Toast the coconut: Preheat the oven to 325°F. Spread 2 cups of sweetened shredded coconut evenly on a baking sheet lined with a Silpat mat or parchment paper. Bake on the middle rack for 4 minutes, then remove and stir with a spatula. Return to the oven for 5-6 more minutes until the coconut is golden brown. Set aside to cool.
- Prepare for baking: Increase oven temperature to 350°F. Line a 12-cup muffin pan with cupcake liners and set aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream butter and sugar: Using a handheld or stand mixer fitted with the paddle attachment, beat the unsalted butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and continue beating on high speed for 2 minutes until fluffy. Scrape down the sides and bottom of the bowl as needed.
- Mix wet ingredients: On low speed, add the eggs one at a time, mixing well after each addition. Then add the vanilla and coconut extracts. Beat on medium-high speed until fully combined.
- Combine wet and dry ingredients: With the mixer on low, gradually add half of the dry flour mixture and mix until just combined. Then add half of the coconut milk. Repeat with the remaining dry ingredients and coconut milk. Increase speed to medium, then fold in the lime juice, lime zest, and 1 1/2 cups of the toasted coconut gently, taking care not to overmix the batter.
- Fill and bake cupcakes: Spoon the batter evenly into the cupcake liners, filling each about 1/2 to 2/3 full. Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow cupcakes to cool completely before frosting.
- Prepare the frosting: In a large bowl, use a handheld or stand mixer with a whisk attachment to beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed initially, then increasing to high speed until fully incorporated. Once all powdered sugar is added, beat in the vanilla extract, lime juice, lime zest, and a pinch of salt to balance sweetness.
- Frost and decorate: When cupcakes are cooled, frost generously with the lime buttercream. Garnish with a wedge of lime and sprinkle the remaining toasted coconut on top. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- Toast the coconut carefully and watch closely to prevent burning; stirring halfway helps ensure even toasting.
- For best flavor, use fresh limes for zest and juice rather than bottled lime juice.
- Allow cupcakes to cool completely before frosting to avoid melting the frosting.
- These cupcakes can be stored in the refrigerator for up to 3 days; bring to room temperature before serving for the best texture.
- If coconut extracts are unavailable, increase vanilla extract slightly for a more subtle coconut flavor.
