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Coconut Lime Cupcakes Recipe
Ash Tyrrell

Coconut Lime Cupcakes Recipe

I still remember pulling these coconut lime cupcakes 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.
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Prep Time 20 minutes
Cook Time 22 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once the cupcakes are cool, I frost them generously. Sometimes I sprinkle extra coconut or lime zest on top for a fresh look.

Notes

  • 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.