I’ll never forget the first time I made this Coconut Lime Cupcakes Recipe — the kitchen smelled like a tropical breeze and my friends couldn’t stop talking about them! The tang of fresh lime paired with creamy coconut makes these cupcakes feel like sunshine in every bite. They were light, moist, and so much fun to decorate with toasted coconut and lime wedges.
Every time I bake them, I’m reminded why they’re one of my favorite sweet treats to share. If you love citrus and coconut combined, you’re in for a real treat! You can also enjoy similar indulgent breads like Cranberry Brie Pull Apart Bread Recipe for a savory twist alongside your cupcakes.
Ingredients
Cupcake Batter
- 1 ¼ cups all‑purpose flour — keeps cupcakes soft and fluffy
- 1 teaspoon baking powder — helps cupcakes rise perfectly
- ½ teaspoon baking soda — gives extra lift and lightness
- ½ teaspoon salt — balances sweetness and enhances flavor
- 2 large eggs — adds structure and moisture
- ¾ cup granulated sugar — sweetens and tenderizes
- ½ cup vegetable or canola oil — keeps the cupcakes moist
- 2–3 teaspoons lime zest — bright citrus flavor
- 4 tablespoons fresh lime juice — adds tangy freshness
- 1 teaspoon coconut extract — enhances tropical aroma
- ¾ cup canned coconut milk — adds moisture and rich coconut taste
Coconut Frosting & Garnishes
- 8 oz cold cream cheese — silky, tangy frosting base
- ½ cup room‑temperature unsalted butter — smooth and creamy texture
- 1 ½ teaspoons coconut extract — deepens coconut flavor
- 1 ½ cups powdered sugar — sweetens and thickens frosting
- 2–4 tablespoons toasted coconut — crispy, nutty topping
- Lime slices, cut into fourths — garnish and extra lime zing
Note: This recipe makes about 16 cupcakes — perfect for sharing with family and friends! You might also want to pair them with dips like Pumpkin Whipped Feta Dip Recipe for a fun brunch spread.
Variations
Want to switch things up? Try these tasty ideas:
- Dairy‑Free: Swap coconut milk for almond or oat milk and use vegan cream cheese for frosting.
- Sugar‑Free Option: Replace sugar with a granulated sweetener like erythritol (use baking‑friendly types).
- Extra Citrus Punch: Add ½ teaspoon lime zest to the frosting for a stronger lime presence.
- Tropical Add‑Ins: Fold in ¼ cup finely shredded sweetened coconut to the batter for extra texture.
Cooking Time
Get ready to bake with this schedule:
- Prep Time: 15 minutes
- Cooking Time: 14 minutes
- Total Time: 29 minutes
Equipment You Need
Here’s what I used (and why it matters):
- Mixing Bowls: For dry and wet ingredients to stay separate until just the right moment.
- Measuring Cups & Spoons: Accuracy matters in baking!
- Cupcake Pan: Holds your cupcakes in shape as they bake.
- Cupcake Liners: Keeps cupcakes from sticking and makes them easy to serve.
- Hand Mixer: Helps make the frosting fluffy and smooth.
- Zester/Microplane: For zesting lime — don’t skip this fresh flavor booster!
How to Make Coconut Lime Cupcakes Recipe
Mix Dry Ingredients
I start by combining the flour, baking powder, baking soda, and salt in a bowl. This mix ensures the cupcakes rise evenly and have a perfect tender crumb.
Blend Wet Ingredients
Next, I whisk together the eggs and sugar until pale and slightly thick. Then I add the oil, lime zest and juice, coconut extract, and coconut milk — this gives the batter its irresistible tropical flavor.
Combine Batter
Now I gently fold the dry ingredients into the wet mix, stirring until just combined. Over‑mixing can make cupcakes dense, so I keep it light!
Bake the Cupcakes
I line my cupcake pan with liners and fill each about two‑thirds full with batter. Then they go into a preheated oven at 400°F (204°C) for about 14 minutes until springy to the touch or a toothpick comes out clean.
Make Coconut Frosting
Once cupcakes are cool, I beat cream cheese until smooth, then add butter a tablespoon at a time. After that, I pour in coconut extract and powdered sugar and mix until velvety.
Frost and Garnish
Finally, I pipe on the creamy frosting, add toasted coconut, and press a fresh lime wedge on top — beautiful and delicious!
Additional Tips for Making this Recipe Better
From my kitchen to yours — these tips will take your cupcakes to the next level:
- I always zest the lime before juicing — it’s easier and less messy.
- I wait to add the toasted coconut until just before serving so it stays crispy.
- If I want more lime zing, I squeeze the garnish lime over the frosting right before eating.
- Don’t overbeat the frosting once the sugar is added — it can get too fluffy or grainy.
How to Serve Coconut Lime Cupcakes Recipe?
These cupcakes look gorgeous on a dessert platter when decorated with a thin slice of lime and a sprinkle of toasted coconut. Serve them on a bright dessert stand or pastel plates to bring out the tropical colors. They’re perfect at brunches, summer parties, or as a sunny treat anytime.
Nutritional Information
Here’s a rough idea of what each cupcake provides:
- Calories: Starts with a moderate calorie count — tropical and satisfying.
- Protein: Low but present thanks to the eggs and dairy.
- Carbohydrates: Rich in carbs from sugar and flour — delicious energy!
- Fat: Comes from coconut milk, oil, and butter — creamy and indulgent.
(Exact numbers vary depending on serving size and brands used.)
Make Ahead and Storage
Storage Guidelines
These cupcakes store really well. I keep unfrosted cupcakes in an airtight container at room temperature up to 2–3 days. If already frosted, I store them in the fridge.
Freezing
You can freeze unfrosted cupcakes wrapped individually in plastic wrap and stored in a freezer‑safe bag up to 2–3 months. Thaw before frosting for best results.
Reheating
To warm up chilled cupcakes, let them sit at room temperature for about 30 minutes — it softens the crumb and mellows the chill of frosting.
Why You’ll Love This Recipe?
Here’s why these cupcakes are a must‑try:
- Bursting Tropical Flavor: The blend of coconut and lime feels like paradise in every bite, making each cupcake refreshing and memorable.
- Moist & Tender Texture: Coconut milk and oil keep the crumb soft and fluffy, never dry.
- Versatile for Any Occasion: Perfect for picnics, parties, or a casual dessert — always a crowd‑pleaser.
- Easy to Customize: You can adapt them for dietary needs or experiment with extra flavors.
- Fun to Decorate: Lime wedges and toasted coconut make them as beautiful as they are tasty.
Coconut Lime Cupcakes Recipe
Ingredients
Method
- I start by combining the flour, baking powder, baking soda, and salt in a bowl. This mix ensures the cupcakes rise evenly and have a perfect tender crumb.
- Next, I whisk together the eggs and sugar until pale and slightly thick. Then I add the oil, lime zest and juice, coconut extract, and coconut milk — this gives the batter its irresistible tropical flavor.
- Now I gently fold the dry ingredients into the wet mix, stirring until just combined. Over‑mixing can make cupcakes dense, so I keep it light!
- I line my cupcake pan with liners and fill each about two‑thirds full with batter. Then they go into a preheated oven at 400°F (204°C) for about 14 minutes until springy to the touch or a toothpick comes out clean.
- Once cupcakes are cool, I beat cream cheese until smooth, then add butter a tablespoon at a time. After that, I pour in coconut extract and powdered sugar and mix until velvety.
- Finally, I pipe on the creamy frosting, add toasted coconut, and press a fresh lime wedge on top — beautiful and delicious!
Notes
- I always zest the lime before juicing — it’s easier and less messy.
- I wait to add the toasted coconut until just before serving so it stays crispy.
- If I want more lime zing, I squeeze the garnish lime over the frosting right before eating.
- Don’t overbeat the frosting once the sugar is added — it can get too fluffy or grainy.