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Coconut Lime Cupcakes Recipe
Ben Carraoli

Coconut Lime Cupcakes Recipe

I’ll never forget the first time I made these Coconut Lime Cupcakes — 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.
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Prep Time 15 minutes
Cook Time 14 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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.