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Delicious Coconut Lime Cupcakes

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Moist coconut-infused cupcakes with a tangy lime zest creamy frosting, perfect for any occasion and easy to make in under 45 minutes.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) coconut milk (full fat)
  • 1 tsp vanilla extract
  • 1 cup (90g) shredded sweetened coconut
  • Zest of 2 limes (about 2 tbsp), finely grated
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp fresh lime juice
  • 1 tsp vanilla extract (for frosting)
  • 2–3 tbsp heavy cream or coconut cream
  • Pinch of salt
  • Optional: toasted shredded coconut for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat softened butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, scraping down sides. Add vanilla extract and mix until combined.
  5. Alternate adding dry flour mixture and coconut milk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently fold in shredded coconut and lime zest using a spatula.
  7. Spoon batter evenly into muffin tin, filling about ⅔ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely.
  10. For frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.
  11. Add lime juice, vanilla extract, heavy cream, and salt. Beat until light and fluffy, about 3-4 minutes. Adjust consistency as needed.
  12. Frost cooled cupcakes using a piping bag or spatula. Sprinkle with toasted shredded coconut if desired.
  13. Serve immediately or store as directed.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cupcakes. Cool cupcakes completely before frosting to prevent melting. Toast shredded coconut in a dry skillet over medium heat until golden for garnish. For gluten-free, vegan, or low-sugar adaptations, see recipe variations.

Nutrition

Keywords: coconut lime cupcakes, easy cupcakes, homemade frosting, tropical cupcakes, lime zest, coconut milk, quick dessert

Find it online: https://elvafood.com/delicious-coconut-lime-cupcakes-recipe-easy-homemade-frosting-tips/