I love making these coconut cupcakes when I want something light, tropical, and refreshing. The soft coconut base pairs beautifully with the zesty lime buttercream, creating a balance of sweetness and citrus that feels like a little escape in every bite.
Why You’ll Love This Recipe
I enjoy how these cupcakes stay incredibly moist thanks to the coconut milk and shredded coconut. The lime buttercream adds a bright, tangy flavor that cuts through the sweetness perfectly. I also like that this recipe is simple enough to make at home but still feels special enough for celebrations or gatherings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon coconut extract 1/2 cup coconut milk 1 cup shredded sweetened coconut
For the lime buttercream frosting: 1/2 cup unsalted butter, softened 3 cups powdered sugar 2 tablespoons fresh lime juice 1 teaspoon lime zest 1–2 tablespoons heavy cream 1/2 teaspoon vanilla extract
directions
I start by preheating the oven to 180°C (350°F) and lining a cupcake pan with paper liners. In a bowl, I whisk together the flour, baking powder, and salt.
In another bowl, I cream the butter and sugar until light and fluffy. Then I add the eggs one at a time, mixing well after each addition. I stir in the vanilla and coconut extract.
I gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Once combined, I fold in the shredded coconut.
I divide the batter evenly into the cupcake liners and bake for about 18–22 minutes, until a toothpick inserted in the center comes out clean. I let the cupcakes cool completely before frosting.
For the frosting, I beat the butter until smooth, then slowly add the powdered sugar. I mix in the lime juice, zest, vanilla, and enough cream to reach a fluffy consistency. I frost the cooled cupcakes generously.
Servings and timing
I usually get about 12 cupcakes from this recipe.
Prep time: 15 minutes Bake time: 18–22 minutes Total time: about 40 minutes
Variations
I sometimes swap lime for lemon when I want a different citrus flavor. Adding a small amount of toasted coconut on top gives a nice crunch and extra flavor. If I want a richer texture, I replace part of the coconut milk with sour cream.
storage/reheating
I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Before serving, I like to let them sit at room temperature so the frosting softens again.
FAQs
Can I use unsweetened coconut instead of sweetened?
I can, but I notice the cupcakes are less sweet, so I sometimes slightly increase the sugar.
Can I make these cupcakes ahead of time?
Yes, I often bake the cupcakes a day in advance and frost them the next day.
Can I freeze the cupcakes?
I freeze the unfrosted cupcakes for up to 2 months, then thaw and frost when ready.
What can I use instead of coconut milk?
I sometimes use whole milk, but I find coconut milk gives the best flavor.
How do I make the frosting more tangy?
I simply add a bit more lime juice or zest until I get the flavor I like.
Conclusion
I find these coconut cupcakes with lime buttercream to be the perfect mix of tropical sweetness and citrus freshness. They are easy to make, full of flavor, and always a hit whenever I serve them.
Light and moist coconut cupcakes topped with a zesty lime buttercream frosting, offering a perfect balance of tropical sweetness and refreshing citrus flavor.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup coconut milk
1 cup shredded sweetened coconut
For the frosting:
1/2 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons fresh lime juice
1 teaspoon lime zest
1–2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 180°C (350°F) and line a cupcake pan with paper liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and coconut extract.
Gradually add dry ingredients alternating with coconut milk, mixing until combined.
Fold in shredded coconut.
Divide batter evenly into cupcake liners.
Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Allow cupcakes to cool completely.
For frosting, beat butter until smooth.
Gradually add powdered sugar and mix well.
Add lime juice, lime zest, vanilla extract, and cream until fluffy.
Frost cooled cupcakes and serve.
Notes
Use fresh lime juice for best flavor.
Toasted coconut can be added on top for extra texture.
Ensure cupcakes are fully cooled before frosting.
Adjust lime juice for more tanginess if desired.
Store in airtight container to maintain freshness.
