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Coconut Lime Cupcakes

These Coconut Lime Cupcakes are soft, fluffy, and bursting with tropical flavor. Fresh lime and creamy coconut create the perfect balance of sweet and tangy. Ready in about 40 minutes and perfect for any occasion.
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Prep Time 20 minutes
Course Dessert
Cuisine American

Ingredients
  

  • For the Cupcakes
  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • ¼ cup fresh lime juice
  • 1 tablespoon lime zest
  • For the Frosting
  • ½ cup unsalted butter softened
  • 8 ounces cream cheese softened
  • 2 cups powdered sugar
  • ¼ cup full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lime zest
  • 1 teaspoon coconut extract optional
  • For Garnish
  • ½ cup toasted coconut flakes
  • Lime wedges or extra lime zest

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract.
  • Add the dry ingredients and coconut milk alternately, beginning and ending with the dry ingredients.
  • Fold in the fresh lime juice and lime zest just until combined. Avoid overmixing to keep the Coconut Lime Cupcakes light and tender.
  • Fill each cupcake liner about two-thirds full.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • For the frosting, beat the butter and cream cheese until smooth and creamy.
  • Gradually mix in the powdered sugar.
  • Add the coconut milk, lime juice, lime zest, and coconut extract if using.
  • Beat until light and fluffy.
  • Frost the cooled cupcakes generously.
  • Garnish with toasted coconut flakes and fresh lime zest or wedges before serving

Notes

  • Replace vanilla extract with coconut extract for a richer tropical flavor.
  • Decorate with edible flowers for spring celebrations.
  • Serve chilled on warm days for the best texture.
  • These cupcakes pair beautifully with iced tea, coffee, or fresh fruit.