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Coconut Cupcakes with Lime Buttercream Frosting

Coconut Cupcakes with Lime Buttercream Frosting

The Crispy Chef
Moist coconut cupcakes topped with zesty lime buttercream. A tropical flavor combo that's perfect for any occasion—easy to make, beautiful to serve.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 390 kcal

Equipment

  • Mixing bowls
  • Electric mixer or stand mixer
  • Cupcake/muffin tin
  • Cupcake liners
  • Piping bag with star tip (optional)
  • Spatula
  • Zester or Microplane
  • Cooling rack

Ingredients
  

For the Coconut Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup shredded coconut toasted if desired
  • 1/2 cup coconut milk full-fat, canned
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup coconut oil room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp coconut extract optional

For the Lime Buttercream:

  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 2 tbsp lime zest
  • 2 –3 tbsp fresh lime juice
  • Pinch of salt
  • 1 tbsp milk or cream if needed

Instructions
 

  • Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
  • In a bowl, mix flour, shredded coconut, baking powder, baking soda, and salt.
  • In a separate bowl, cream butter, coconut oil, and sugar until light and fluffy (4–5 minutes).
  • Add eggs one at a time, mixing well after each. Stir in coconut extract.
  • Alternate adding dry ingredients and coconut milk: start and end with dry. Mix just until combined.
  • Fill cupcake liners 2/3 full. Bake for 18–22 minutes or until toothpick comes out with moist crumbs.
  • Let cupcakes cool completely on a wire rack before frosting.
  • For the buttercream, beat butter until fluffy (3–4 minutes). Add lime zest and a pinch of salt.
  • Gradually add powdered sugar, then lime juice one tbsp at a time. Adjust consistency with milk/cream.
  • Frost cooled cupcakes using a piping bag or spatula. Optional: sprinkle toasted coconut on top.

Notes

For stronger coconut flavor, brush cupcakes with coconut milk before frosting.
Use fresh lime zest for the best citrus kick—avoid bottled juice.
Cupcakes store well at room temp for 3 days or chilled for 5 days.

Nutrition

Calories: 390kcalCarbohydrates: 36gProtein: 3gFat: 26gSugar: 27g
Keyword coconut cupcakes
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