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Flavorful Coconut Cupcakes Recipe with Easy Zesty Lime Frosting

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Moist and tender coconut cupcakes paired with a bright, tangy lime frosting create a tropical and refreshing dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or almond flour for gluten-free)
  • 1 cup (200g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) coconut milk (full-fat)
  • ½ cup (45g) shredded sweetened coconut, toasted lightly
  • 1 tsp vanilla extract
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp fresh lime juice (about 1 large lime)
  • 1 tbsp lime zest
  • 1–2 tbsp heavy cream or coconut cream (to adjust consistency)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and toasted shredded coconut.
  3. In a separate bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract until smooth and glossy.
  5. Gradually add the dry ingredients and coconut milk in three additions, beginning and ending with the dry ingredients. Mix gently but thoroughly.
  6. Spoon the batter into cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes, checking doneness with a toothpick that should come out clean or with a few moist crumbs.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, then mix in lime juice, lime zest, and salt.
  10. Add heavy cream or coconut cream to reach desired consistency and whip until light and fluffy, about 3-5 minutes.
  11. Frost the cooled cupcakes using a piping bag or knife. Garnish with extra lime zest or toasted coconut flakes.

Notes

Do not overmix the batter to avoid dense cupcakes. Use room temperature ingredients for better texture. Toast shredded coconut for 3-5 minutes until golden for enhanced flavor. Fresh lime juice and zest are essential for bright frosting. Chill frosting if too soft before applying. Frost cupcakes only when completely cooled. For dairy-free, substitute butter with coconut oil and use plant-based milk.

Nutrition

Keywords: coconut cupcakes, lime frosting, tropical dessert, easy cupcakes, zesty lime, coconut milk, gluten-free option, dairy-free option

Find it online: https://juliamadeit.com/flavorful-coconut-cupcakes-recipe-with-easy-zesty-lime-frosting-tutorial/