I still remember pulling these Coconut Lime Cupcakes Recipe out of the oven and instantly falling in love with the aroma. The mix of sweet coconut and bright, zesty lime felt like a little tropical vacation in my kitchen. When I finally frosted and tasted one, I knew this recipe was a keeper.

These cupcakes are soft, moist, and packed with refreshing citrus flavor. Let me walk you through how I make them and why they always disappear fast. You can also enjoy similar savory delights like Delicious Stuffed Chicken Breast Recipe for a complete meal.

Ingredients

Here’s everything I used and why each ingredient matters. I’ve added small tips that helped me get the best results.

All-purpose flour – 1 ½ cups (Provides structure; spoon and level for light cupcakes)
Baking powder – 1 ½ teaspoons (Helps the cupcakes rise evenly and stay fluffy)
Salt – ¼ teaspoon (Balances sweetness and enhances coconut and lime flavors)
Unsalted butter – ½ cup, softened (Creams smoothly with sugar and creates a tender crumb)
Granulated sugar – 1 cup (Adds sweetness and helps incorporate air when creamed)
Large eggs – 2, room temperature (Blend better into the batter and improve texture)
Coconut milk – ½ cup, full-fat (Adds moisture and a rich coconut flavor; avoid light versions)
Fresh lime juice – 3 tablespoons (Freshly squeezed gives the brightest citrus taste)
Lime zest – 1 tablespoon (Contains essential oils that boost lime aroma and flavor)
Vanilla extract – 1 teaspoon (Rounds out flavors and adds warmth)
Sweetened shredded coconut – ¾ cup (Adds texture and enhances coconut flavor throughout)
Cream cheese – 8 oz, softened (Creates a tangy, smooth frosting that pairs well with lime)
Unsalted butter – ½ cup, softened (Adds richness and structure to the frosting)
Powdered sugar – 3 to 4 cups (Sweetens and thickens the frosting; adjust for consistency)
Fresh lime juice – 1 to 2 tablespoons (Adds tang to frosting; adjust to taste)
Lime zest – 1 teaspoon (Enhances citrus aroma in the frosting)

Note: This ingredient quantity makes about 12 standard-sized cupcakes. You can pair these with Grilled Elote Steak Tacos Recipe for a fun twist at a summer brunch.

Variations

If you like to customize recipes like I do, these variations work beautifully. You can make them dairy-free by using plant-based butter and dairy-free cream cheese. For a lighter sweetness, reduce the sugar slightly and add extra lime zest for flavor. You can also fold in white chocolate chips or top with toasted coconut for added texture. If you prefer less tang, swap half the lime juice with lemon juice for a softer citrus note.

Cooking Time

Here’s how long the whole process usually takes me.

Prep Time: 20 minutes
Cooking Time: 18–22 minutes
Total Time: About 45 minutes

Equipment You Need

Mixing bowls – for combining dry and wet ingredients separately
Electric mixer – helps cream butter and sugar smoothly
Zester – extracts fresh lime zest without bitterness
Muffin pan – shapes the cupcakes evenly
Cupcake liners – prevent sticking and make cleanup easy
Cooling rack – cools cupcakes evenly before frosting

How to Make Coconut Lime Cupcakes?

Preparing the Batter

I start by preheating the oven and lining my muffin pan. Mixing the dry ingredients first ensures even distribution of baking powder and salt. In a separate bowl, I cream butter and sugar until light and fluffy, which helps create a soft texture.

Adding Wet Ingredients

Next, I beat in the eggs one at a time, followed by coconut milk, lime juice, zest, and vanilla. This step builds flavor and moisture. I always mix just until combined to keep the batter light.

Baking the Cupcakes

I gently fold in the shredded coconut, then divide the batter evenly into liners. The cupcakes bake until a toothpick comes out clean. Cooling them completely is important before frosting.

Making the Frosting

I beat cream cheese and butter until smooth, then slowly add powdered sugar. Lime juice and zest go in last. The frosting should be creamy but firm enough to hold its shape.

Frosting and Finishing

Once the cupcakes are cool, I frost them generously. Sometimes I sprinkle extra coconut or lime zest on top for a fresh look.

Additional Tips for Making This Recipe Better

After making these cupcakes several times, here are a few things I’ve learned:

I always use fresh lime juice and zest for the brightest flavor.
Letting ingredients come to room temperature makes the batter smoother.
I don’t overmix the batter, which keeps the cupcakes soft.
Chilling the frosting for 10 minutes helps with clean piping.
Toasting coconut for garnish adds great flavor and crunch.

How to Serve Coconut Lime Cupcakes?

These cupcakes look beautiful on a white platter with a sprinkle of lime zest. I love serving them chilled slightly, especially on warm days. They’re perfect for parties, summer gatherings, or as a light dessert after dinner. Adding a thin lime slice or toasted coconut on top makes them extra eye-catching.

Nutritional Information

Here’s a quick nutritional overview per cupcake.

Calories: Around 320
Protein: About 4g
Carbohydrates: Around 38g
Fat: About 18g

Make Ahead and Storage

Make Ahead

I often bake the cupcakes a day in advance. I keep them unfrosted in an airtight container at room temperature.

Storage

Frosted cupcakes stay fresh in the refrigerator for up to 4 days. I let them sit at room temperature for 15 minutes before serving.

Freezing

Unfrosted cupcakes freeze well for up to 2 months. I thaw them overnight in the fridge and frost before serving.

Why You’ll Love This Recipe?

There are so many reasons these cupcakes have become one of my favorites.

They’re easy to make with simple, accessible ingredients.
The coconut and lime combination is refreshing and unique.
You can easily adapt them for different dietary needs.
They’re perfect for both casual treats and special occasions.
The balance of sweet and tangy flavors keeps everyone coming back for more.

Ash Tyrrell