Coconut Lime Cupcakes
Light, fluffy, and bursting with tropical flavour, these Coconut Lime Cupcakes are the perfect balance of sweet and tangy. Topped with creamy coconut frosting and a zesty lime kick, they’re a bite of sunshine in every bite!
These Coconut Lime Cupcakes are the perfect mix of sweet, tangy, and totally irresistible.
The soft, coconut-infused cake is bursting with fresh lime flavour, giving you that tropical vibe in every bite.
And let’s talk about the frosting— smooth, creamy, and packed with a zesty lime kick that ties everything together beautifully.
Whether you’re making these for a summer party, a brunch treat, or just because you deserve something delicious, they’re guaranteed to be a hit.
Bonus points if you top them with toasted coconut or a little lime zest for extra flair.
Ready to bake? Let’s do this
Why You’ll Love This Recipe
✔ Perfectly balanced – The coconut adds richness, while the lime keeps it fresh.
✔ Soft and fluffy – These cupcakes have a dreamy texture that melts in your mouth.
✔ Easy to make – No fancy skills needed, just simple ingredients and a little love.
✔ Tropical vibes in every bite – They taste like a beach holiday in cupcake form.
Ingredients You’ll Need
For the Cupcakes:
● 1 ½ cups all-purpose flour
● ¾ cup sugar
● ½ cup shredded coconut (plus extra for garnish)
● 1 teaspoon baking powder
● ½ teaspoon baking soda
● ¼ teaspoon salt
● ½ cup unsalted butter, softened
● 2 large eggs
● ½ cup coconut milk
● 1 tablespoon lime zest
● 2 tablespoons lime juice
For the Lime Frosting:
● 1 cup unsalted butter, softened
● 3 cups powdered sugar
● 2 tablespoons lime juice
● 1 teaspoon lime zest
● 2 tablespoons coconut milk
How to Make Coconut Lime Cupcakes
1. Prep the Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Mix the Dry Ingredients
In a bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt.
3. Cream the Butter and Sugar
In a separate bowl, beat the butter and sugar until it’s light, fluffy, and irresistible. (Don’t eat it all—save some for the cupcakes!)
4. Add the Wet Ingredients
Mix in the eggs, coconut milk, lime zest, and lime juice until smooth.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet, stirring just until combined. (Overmixing = tough cupcakes. Be gentle!)
6. Fill and Bake
Fill each cupcake liner about ⅔ full and bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.
7. Make the Frosting
Beat the butter until creamy, then gradually mix in the powdered sugar. Add the lime juice, zest, and coconut milk, beating until smooth and fluffy.
8. Frost and Garnish
Pipe or spread the frosting onto the cupcakes. Garnish with extra shredded coconut and a sprinkle of lime zest for a picture-perfect finish.
Final Thoughts
These Coconut Lime Cupcakes are bright, fresh, and completely addictive.
Whether you’re making them for a special occasion or just to treat yourself, they’re guaranteed to be a hit.
Bake a batch and let the tropical magic happen!
FAQ – Coconut Lime Cupcakes
1. Can I use canned coconut milk?
Yes! Canned full-fat coconut milk works best. Give it a good shake before using.
2. Can I make these dairy-free?
Absolutely! Swap butter for coconut oil or vegan butter, and use dairy-free powdered sugar in the frosting.
3. How do I store them?
Keep them in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
4. Can I freeze them?
Yes! Freeze the cupcakes without frosting for up to 3 months. Thaw, frost, and enjoy!
5. Can I add toasted coconut on top?
100% yes! Toasted coconut adds extra crunch and flavour.
Got more questions? Drop them in the comments!
