Name: Coconut Cupcakes with Lime Buttercream Frosting
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Ingredients: For the Coconut Cupcakes: 1/2 cup shredded sweetened coconut 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon coconut extract 2/3 cup coconut milk, well mixed* For the Lime Buttercream Frosting: 1/3 cup sweetened shredded coconut, for decorating (optional) 3/4 cup unsalted butter, softened to room temperature; 5 tablespoons lime zest; 5–4.5 cups powdered sugar, sifted 2 tablespoons fresh lime juice 1 tablespoon whipping cream (if needed) 2–3 drops green food coloring (optional)

Jump to Recipe·Print Recipe

These coconut cupcakes with lime buttercream frosting bring a taste of the tropics to any occasion. With triple coconut action in the batter and a bright, zesty lime frosting, these cupcakes are the perfect combination of rich, creamy, and citrusy. Topped with toasted coconut for added crunch and flavor, they’re a beautiful and delicious treat.

Coconut Cupcakes with Lime Buttercream Frosting

Why You’ll Love This Recipe

I love the incredible texture and flavor these cupcakes deliver. The coconut milk and shredded coconut make them moist and flavorful, while the lime zest and juice in the buttercream add the perfect zing. They look stunning with piped frosting and toasted coconut, making them ideal for parties or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Coconut Cupcakes:

1/2 cup shredded sweetened coconut
1 cup all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2/3 cup coconut milk, mixed very well

Lime Buttercream Frosting:

1/3 cup sweetened shredded coconut, for decorating (optional)
3/4 cup unsalted butter, softened to room temperature
1.5 tablespoons lime zest
3.5-4.5 cups powdered sugar, sifted
2 tablespoons lime juice, freshly squeezed
1 tablespoon whipping cream, if needed
2-3 drops green food coloring, optional

Directions

Preheat the oven to 350F and line a muffin pan with cupcake liners.
Process the shredded coconut in a blender or food processor until fine.
In a medium bowl, whisk together flour, processed coconut, baking powder, and salt.
In a large bowl, beat the butter and sugar until fluffy using an electric mixer.
Beat in the eggs, vanilla, and coconut extracts.
Reduce the mixer speed to low and gradually beat in the flour mixture, alternating with the coconut milk.
Divide the batter evenly among the cupcake liners.
Bake for 15-17 minutes, or until a toothpick inserted comes out clean.
Toast 1/3 cup of shredded coconut in a 325F oven for 5-10 minutes if desired.
For the frosting, beat butter until fluffy, then add lime zest.
Beat in powdered sugar gradually, then lime juice until desired consistency and flavor is reached.
Add whipping cream if needed for smoothness.
Frost cooled cupcakes and top with toasted coconut.

Servings and timing

This recipe makes 12 cupcakes. Prep time is about 45 minutes, bake time is 15 minutes, and total time is around 1 hour.

Variations

I sometimes swap the lime for lemon in the frosting for a different citrus twist. For a richer coconut flavor, I use coconut cream instead of milk. You can also skip the food coloring for a more natural look, or add a touch of rum extract to the batter for a tropical kick.

Storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. I let them come to room temperature before serving for the best texture. I don’t recommend reheating, as the frosting can melt.

FAQs

How do I make the cupcakes more moist?

I make sure to use full-fat coconut milk and not overbake the cupcakes to keep them soft and moist.

Can I use unsweetened coconut instead?

Yes, I’ve used unsweetened shredded coconut for a slightly less sweet result. It still works beautifully.

What’s the best way to toast coconut?

I spread it in a single layer on a baking sheet and bake at 325F for 5-10 minutes, watching closely to prevent burning.

Can I make these cupcakes ahead of time?

Yes, I often bake them a day in advance and frost them the next day. They hold up well.

How long does the frosting last?

I keep leftover frosting in the fridge for up to 1 week. I bring it to room temperature and re-whip before using.

Can I freeze the cupcakes?

Yes, I freeze unfrosted cupcakes for up to 2 months. I thaw and frost them fresh.

Do I have to use a piping bag for frosting?

No, I sometimes just use a knife or spatula for a more rustic look.

Can I skip the food coloring?

Absolutely. I like the natural color from the lime zest, but coloring adds a fun touch.

What if I don’t have coconut extract?

I’ve substituted with a bit more vanilla extract. The flavor changes slightly but still tastes great.

Can I use bottled lime juice?

Fresh lime juice really gives the best flavor, so I avoid bottled if possible.

Conclusion

These coconut cupcakes with lime buttercream frosting are my go-to when I want something bright, flavorful, and just a little bit special. Whether it’s for a celebration or a weekend treat, they always impress and satisfy with their tropical flair and irresistible taste.