Coconut Lime Cupcakes
Bright, zesty, and irresistibly tropical, these Coconut Lime Cupcakes are a vibrant twist on classic cupcake recipes. Featuring a moist, tender crumb infused with creamy coconut milk, shredded coconut, and fresh lime zest, each bite is a perfect balance of sweetness and tang. Topped with a luscious cream cheese frosting kissed with lime juice and zest, these cupcakes offer a refreshing citrusy burst that’s perfect for summer gatherings, bridal showers, or anytime you crave a tropical treat. Ready in under 40 minutes, these easy cupcakes are as simple to make as they are delightful to eat. Garnish with toasted coconut or extra lime zest for a show-stopping finish! Whether you’re a fan of lime desserts or coconut recipes, these cupcakes will be your new favorite indulgence.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 2 Eggs
- 0.75 cup Coconut milk
- 2 teaspoons Lime zest
- 2 tablespoons Lime juice (freshly squeezed)
- 0.5 cup Sweetened shredded coconut
- 2 cups Powdered sugar (for frosting)
- 4 ounces Cream cheese (softened, for frosting)
- 0.25 cup Unsalted butter (softened, for frosting)
- 1 teaspoon Lime zest (for frosting)
- 1 tablespoon Lime juice (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and 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 the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the coconut milk, lime zest, and lime juice until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Fold in the shredded coconut to evenly distribute it throughout the batter.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, use an electric mixer to beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed to combine. Increase the speed and mix until fluffy.
Stir in the lime zest and lime juice for a burst of tangy flavor.
Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.
Optional: Garnish with additional lime zest or toasted shredded coconut for extra flair. Serve and enjoy!
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 39.9 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 67 mg | 1% | |
*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.
