Coconut Lime Cupcakes Recipe

If you are craving a delightful tropical treat that bursts with flavor, then this Coconut Lime Cupcakes Recipe is exactly what you need. These cupcakes bring together the creamy richness of coconut with the zesty brightness of fresh lime, creating a perfect balance that’s both refreshing and indulgent. Every bite is moist, tender, and packed with toasted shredded coconut, while the luscious lime-infused frosting adds a tangy finish that’s simply irresistible. Whether for a party or just a cozy afternoon, these cupcakes are sure to become one of your favorites.

Ingredients You’ll Need

Gathering the right ingredients is the first step toward baking these sensational cupcakes. Each component has a distinct role, whether it’s ensuring the perfect crumb, adding moisture, or delivering that unmistakable tropical flavor.

• All-purpose flour: The foundation for light, tender cupcakes with just the right structure.
• Baking powder: Essential for helping the cupcakes rise and become fluffy.
• Salt: Balances sweetness and enhances the other flavors.
• Unsalted butter: Adds richness and moisture to both the cake and frosting.
• Granulated sugar: Sweetens and contributes to a tender crumb.
• Eggs: Provide structure and help bind the ingredients together.
• Vanilla extract: Adds warmth and depth to both the cupcake and frosting.
• Coconut extract: Gives the cupcakes an unmistakable coconut aroma and flavor.
• Canned coconut milk or whole milk: Makes the cupcakes moist, while coconut milk intensifies the coconut flavor.
• Lime zest and juice: Deliver fresh citrus tang that brightens the cupcake beautifully.
• Toasted sweetened shredded coconut: Adds texture, sweetness, and a toasty crunch inside and on top of the cupcakes.
• Powdered sugar: Creates a silky smooth frosting that’s not overly sweet.
• Pinch of salt: Balances the sweetness in the frosting for a perfect finish.

How to Make Coconut Lime Cupcakes Recipe

Step 1: Toast the coconut

Start by toasting the shredded coconut to bring out its natural sweetness and add a delightful crunch. Spread 2 cups on a baking sheet lined with parchment paper, bake at 325°F for about 10 minutes total, stirring halfway until golden and fragrant. This step really elevates the texture and layers of flavor in the cupcakes.

Step 2: Prepare your baking setup

Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners. This simple preparation ensures even baking and easy cleanup later on.

Step 3: Mix the dry ingredients

Whisk together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt in a large bowl. This mixture will give the cupcakes their tender crumb and perfect rise.

Step 4: Cream butter and sugar

Using a mixer, beat 1/2 cup of unsalted butter on high speed until smooth, then gradually add 1 cup of granulated sugar. Keep beating for 2 minutes until the mixture is light and fluffy, setting the stage for a soft and moist cupcake texture.

Step 5: Add the wet ingredients

With your mixer on low, incorporate 2 eggs one at a time, followed by 2 teaspoons vanilla extract and 1/2 teaspoon coconut extract. This mixture builds richness and infuses the batter with distinct flavors.

Step 6: Combine dry and wet ingredients alternately

Slowly add half of the dry mix to the wet ingredients while mixing on low, then half of the coconut milk. Repeat with the remaining dry mix and coconut milk. Increase speed slightly and fold in lime zest, lime juice, and 1 1/2 cups of the toasted coconut. Be gentle to avoid overmixing, as this keeps the cupcakes tender.

Step 7: Bake the cupcakes

Spoon the batter into liners, filling each about halfway to two-thirds full. Bake for 16-18 minutes, checking with a toothpick for doneness. Let them cool completely before moving on to frosting.

Step 8: Prepare the frosting for the Coconut Lime Cupcakes Recipe

Beat 1 cup of unsalted butter until creamy, then gradually mix in 4 cups powdered sugar. Add vanilla, lime zest, lime juice, and a pinch of salt to balance the sweetness perfectly. This tangy, creamy frosting is the crowning glory of your cupcakes.

Step 9: Frost and garnish

Once cooled, slather each cupcake with frosting, and sprinkle the remaining toasted coconut on top. Add a wedge of lime for a fresh, inviting look and a hint of extra zest.

How to Serve Coconut Lime Cupcakes Recipe

Garnishes

Adding a wedge of fresh lime and some toasted coconut on top of each cupcake instantly makes them pop visually and flavor-wise. The lime wedge provides an inviting scent and an extra touch of zing, while the coconut gives a satisfying crunch that complements the soft cake underneath.

Side Dishes

These cupcakes pair beautifully with light, fruity accompaniments. Think fresh mango salsa, a tropical fruit salad, or even a refreshing coconut ice cream. Serving these alongside can create a mini tropical dessert spread that delights everyone.

Creative Ways to Present

Consider serving the cupcakes in vibrant, colorful wrappers that evoke tropical vibes. You can also arrange them on a bamboo serving tray with some tropical flowers or palm leaves for an eye-catching presentation, perfect for parties or a special occasion.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. This helps preserve the freshness of the frosting and keeps the cupcake moist without drying out.

Freezing

You can freeze unfrosted cupcakes or frosting separately for longer storage. Wrap them individually in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before frosting and serving.

Reheating

If you like your cupcakes a little warm, let them come to room temperature and then gently warm them in a microwave for about 10 seconds. Avoid reheating frosted cupcakes for too long, as the frosting can melt.

FAQs

Can I use fresh coconut instead of shredded coconut?

Fresh coconut has more moisture and a different texture, so while you can use it, it won’t provide the same toasted crunch. Shredded coconut is best for this recipe to keep the texture perfect.

Is canned coconut milk necessary, or can I substitute with something else?

Canned coconut milk adds rich coconut flavor and moisture, but you can substitute with whole milk if necessary. Just remember that the coconut flavor will be milder.

How do I prevent cupcakes from drying out?

Be careful not to overbake, and store cupcakes in an airtight container. The coconut milk and butter in this recipe help keep them moist and tender.

Can I make these cupcakes vegan?

With some substitutions like flax eggs, vegan butter, and a plant-based milk, you can adapt the recipe. However, the texture and taste may vary slightly from the original.

What’s the best way to toast coconut?

Toast shredded coconut on a parchment-lined baking sheet at 325°F, stirring once halfway through. Watch closely so it turns golden but doesn’t burn.

Final Thoughts

There’s something undeniably enchanting about this Coconut Lime Cupcakes Recipe. The combination of creamy coconut, bright lime, and toasted coconut crunch makes every bite feel like a mini vacation. Don’t hesitate—give this recipe a try and share the tropical love with your family and friends. I promise, once you make these, they’ll be a staple in your dessert lineup.

Print