Coconut Cupcakes with Lime Buttercream Frosting
Transport your taste buds to a tropical paradise with these irresistible Coconut Cupcakes with Lime Buttercream Frosting! Featuring a tender, moist crumb infused with rich coconut milk and sweetened shredded coconut, these cupcakes achieve the perfect balance of decadence and lightness. The crowning glory is the zesty lime buttercream frosting, whipped to perfection with fresh lime juice and zest for a tangy citrus kick that beautifully complements the coconut base. Finished with a sprinkle of shredded coconut for a touch of texture and visual appeal, these cupcakes are a refreshing dessert ideal for summer parties, tropical-themed celebrations, or anytime you crave a tropical escape. Simple to make and bursting with flavor, this recipe is sure to become your go-to indulgence! Keywords: coconut cupcakes, lime buttercream, tropical dessert, easy cupcake recipe, homemade cupcakes.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cups granulated sugar
- 2 pieces large eggs
- 0.5 cups coconut milk (unsweetened)
- 1 teaspoon vanilla extract
- 0.75 cups shredded sweetened coconut
- 1 cups unsalted butter (softened, for frosting)
- 3 cups powdered sugar
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 1 tablespoon coconut milk (unsweetened, for frosting)
- 0.25 cups shredded sweetened coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the coconut milk and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the batter comes together. Do not overmix.
Fold in the shredded sweetened coconut using a spatula.
Scoop the batter evenly into the cupcake liners, filling each about 2/3 full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the lime buttercream frosting. In a large bowl, beat the softened butter with an electric mixer until smooth and creamy, about 2 minutes.
Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until incorporated.
Stir in the lime juice, lime zest, and coconut milk. Beat on high speed for 2-3 minutes until the frosting is fluffy and easy to spread.
Once the cupcakes have cooled completely, frost them generously with the lime buttercream using a piping bag or a spatula.
Sprinkle the frosted cupcakes with shredded sweetened coconut as a garnish.
Serve and enjoy these tropical-inspired treats!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 51.0 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
