Coconut Lime Cupcakes

These Coconut Lime Cupcakes are the perfect mix of tropical and citrus flavors, with a lime and coconut cupcake base, coconut cream cheese frosting, and toasted coconut on top!

Okay, I waited as long as I possibly could before pulling out the lime desserts on you again this year, but it has begun, so if you like lime as much as I do, get excited!  If you don’t…uh, what’s wrong with you?!  I kid, I kid!

 

These Coconut Lime Cupcakes are the perfect mix of tropical and citrus flavors, with a lime and coconut cupcake base, coconut cream cheese frosting, and toasted coconut on top!

Now I like my lime desserts super tangy, and unfortunately this one is not, but the coconut makes up for that!

 

There’s coconut milk, lime juice and lime zest in the cupcake base.

 

And the frosting, oh my!  It’s my favorite cream cheese frosting with coconut extract! I love coconut almost as much as I love lime!

 

These Coconut Lime Cupcakes are the perfect mix of tropical and citrus flavors, with a lime and coconut cupcake base, coconut cream cheese frosting, and toasted coconut on top!

Since the lime is very light in flavor, my favorite way to eat these is to use that little garnish of lime on top and squeeze it over the frosting, then go to town on that cupcake!

 

I also wait to put the toasted coconut on top until just before eating because it stays crisp that way and adds a great contrast in textures with the light, fluffy cupcake, smooth creamy frosting, and the crispy, sweet coconut!

 

These Coconut Lime Cupcakes are the perfect mix of tropical and citrus flavors, with a lime and coconut cupcake base, coconut cream cheese frosting, and toasted coconut on top!

These cupcakes are pretty and delicious, and with the green wrapper and lime wedge on top, can make a fun “green” St. Patrick’s Day treat!

 

Coconut Lime Cupcakes
 
Yield: 16 cupcakes
Ingredients
Cupcake:
  • 1¼ cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • ¾ cup sugar
  • ½ cup oil
  • 2 to 3 tsp lime zest (from 1 lime)
  • 4 Tbsp lime juice (1 medium lime)
  • 1 tsp coconut extract
  • ¾ cup coconut milk (from a can)
Coconut Frosting & Garnishes:
  • 8oz cream cheese (I typically use Neufchatel)
  • ½ cup unsalted butter, softened
  • 1½ tsp coconut extract
  • 1½ cups powdered sugar
  • 2 to 4 Tbsp toasted coconut (Toast sweetened coconut flakes in a pan on the stovetop or in the oven, stirring frequently; once it browns it will happen quickly!)
  • Lime slices, cut into fourths
Instructions
  1. Combine the flour, baking powder, baking soda, and salt in a bowl.
  2. Whisk the eggs and sugar in a separate bowl. Then add the oil, lime zest and juice, coconut extract, and coconut milk.
  3. Mix the dry ingredients into the wet ingredients until just combined. Do not over mix.
  4. Line a cupcake pan with paper cups and fill each cup ⅔ full.
  5. Bake at 400 degrees Fahrenheit for 14 minutes or until the cake springs back when lightly touched. (Alternately use a toothpick to test the center of a cupcake.) Allow cupcakes to cool completely.
  6. Make frosting by beating the cream cheese with a hand mixer. Add butter 1 Tbsp at a time and beat thoroughly after each addition. Then add the coconut extract and powdered sugar all at once and mix until just combined. Do not over beat frosting once the sugar is added.
  7. Scoop frosting into a pastry bag that's been fitted with a tip and pipe frosting on top of the cooled cupcakes.
  8. Garnish with a wedge of lime and sprinkle of toasted coconut.
Notes
Tips:
*For more lime flavor, squeeze the wedge of lime garnish onto the cupcake just before consuming.
**Wait to add the toasted coconut until just before serving so it stays crisp. The longer it sits on the cupcake, the more it absorbs the moisture from the frosting and will go soft.

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 Recipe lightly altered from Bird On A Cake

 

These Coconut Lime Cupcakes are the perfect mix of tropical and citrus flavors, with a lime and coconut cupcake base, coconut cream cheese frosting, and toasted coconut on top!

Comments

  1. Lynn | The Road to Honey says

    Oh Amber. . .I love this idea for a Saint Patrick’s day treat (and here in South Boston. . .Saint Patrick’s day is a big deal). I’m with you on the lime addiction front. It seems that lime goes in virtually everything I cook. Why not add cupcakes to that list? Pinning for future baking adventures
    .http://www.theroadtohoney.com

  2. says

    These are some seriously gorgeous cupcakes, Amber! I just love your piping!

  3. says

    These cupcakes look like they belong in a bakery, Amber! So gorgeous! I love lime/lemon desserts, they’re right up there with chocolate for me. Love that you added coconut extract in with the frosting too, such a perfect touch.

  4. Meissa says

    Could I prep the dry and wet ingredients the night before and then mix everything together in the morning and it still bake beautifully?

    • Amber says

      I think that would be just fine. Re-whisk up the eggs well before adding the dry ingredients because eggs help leaven the cupcakes (helps them rise) as well as the baking powder and baking soda.

      • Meissa says

        I just opened uo the coconut milk in a can and its completely a soft solid…? do I turn the can upside down or add the solid part?

        • Amber says

          You would need to whisk it up and then use it. If you use just the cream or just the liquid, it won’t be the same. Sorry for the delay in responding!

  5. Kristine says

    Omg, Ive just found ur blog and I am absolutely in love with it. I love how you make a lot of things with lemon, lime and coconut just like me. I am gonna try everything asap =)))

  6. Maverick says

    Just made these and they were really good, they did not look so pretty because I did not have a piping bag with me at the time so I used a plastic bag, but super delicious!!!

  7. Victoria says

    These cupcakes were AMAZING! We made them for our neighbors and a homeless shelter, and they LOVED them!
    Great job on your recipe Amber

  8. Charlie says

    Hi! I have made the recipe as a cake already once and my family loved it, so I’m making it again. The only problem now is that i cant find the canned coconut milk would there be a problem if I use a boxed one? Thanks!

    • Amber says

      That should work just fine as well. Glad you enjoyed them so much that you want to make them again!

  9. Jamie says

    Hi, I’d like to ask what oil did you use? Can I use butter? Also, would it be ok to add lime juice to the frosting?

    • Amber says

      I typically use canola oil, but vegetable oil or coconut oil should work too. You could use butter, but they may turn out drier than if you had used oil. If you want lime instead of coconut flavor in the frosting I would highly recommend using 2 to 3 drops of lime essential oil (like doTERRA) instead of juice. If you put too much liquid in the frosting it will get stringy and soft instead of stiff and pipe-able.

  10. says

    Hi Amber, I’m going to make these gorgeous cupcakes, The flavour combination sounds yum. When you list ‘powdered sugar’ in the topping, is that like icing sugar?

    • Amber says

      Thanks Krystall! I typically use canola oil in my recipes, but vegetable will work as well. I can’t say for sure, because I haven’t tried it, but I bet melting coconut oil would work for these cupcakes too. I hope you enjoy!

  11. says

    Made these for my husband for Valentine’s Day coz he loves lime. They were definitely bakery worthy so light and oh so good. Definitely a keeper :) Thanks for sharing.

  12. Stephanie says

    Hi! I am making these right now but my icing did not turn out, it isn’t pipeable at all! Is it just because I beat it for too long?

      • Amber says

        Hi Stephanie! I like using a hand mixer so I don’t over-mix it. Whatever you do, don’t add more powdered sugar. Try refrigerating it to see if it will help solidify it. If you over-mix the frosting it can turn stringy and soft. If you decide to start over on the frosting, try using only 1 cup of powdered sugar and 1 tsp of coconut extract. This recipe is a variation of my favorite cream cheese frosting, I love it! I made some today with lemon zest and lemon oil. Yum! Good luck!

  13. kim J says

    Holy cow, these were a massive hit at a baby shower I helped organize. I believe someone actually used the term “orgasmic”!

    They turned out exactly like the picture too :)

    Thanks Amber!

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