Name: Recipe "Coconut Lime Cupcakes"
Cook time: 30 min
Ingredients: 2 cup granulated sugar; 1 large lime (zested); 0.75 lb unsalted butter (room temperature); 5 egg extra-large eggs (at room temperature); 1.5 tsp pure vanilla extract; 1 tsp coconut extract; 1 tbsp fresh lime juice; 3 cup all-purpose flour; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp kosher salt; 1 cup buttermilk; 0.75 cup shredded coconut; 1 cup butter (at room temperature); 1 tsp vanilla extract; 1 tsp coconut extract; 6 cup powdered sugar; 4 tbsp fresh lime juice; 0.75 cup coconut (for sprinkling on top)

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How These Coconut Lime Cupcakes Helped Me Meet My Husband

These coconut lime cupcakes have a special place in my heart because they helped me meet my husband. It was a spring day in Utah. My roommate and I went on a hike with a group from church. Afterward, we invited a few people over for dessert. We had just made some killer coconut cupcakes, so we served those. Josh came with his roommate. No sparks that night, just good conversation and cupcakes. We became close friends, hanging out almost every day. A few months later, while watching a basketball game, he asked when we were going to start dating. I laughed, thinking he was joking. He wasn’t. And the rest is history.

Why These Coconut Lime Cupcakes Are So Good

The lime zest rubbed into sugar gives a bright, citrusy flavor that cuts through the rich buttercream.
Buttermilk makes the crumb tender and moist, so these cupcakes stay soft for days.
Shredded coconut in the batter and on top adds texture and a subtle chew.

Key Ingredients for These Coconut Lime Cupcakes

Lime: You need one large lime for both zest and juice. Rub the zest into the sugar to release the oils. For the juice, roll the lime on the counter before cutting to get more juice.
Buttermilk: Buttermilk adds tenderness and a slight tang that balances the sweetness. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for 5 minutes.
Shredded Coconut: Use unsweetened shredded coconut for the batter and sweetened flaked coconut for topping, or vice versa. Unsweetened keeps the cupcakes from being too sweet.

Kitchen Tools for Making Coconut Lime Cupcakes

Stand mixer with paddle attachment (for creaming butter and sugar thoroughly)
Muffin pan (standard 12-cup) and paper liners
Wire cooling rack
Sifter or fine-mesh strainer (for sifting dry ingredients)
Microplane or zester (for lime zest)

Tips for Making Moist Coconut Lime Cupcakes

Start by rubbing the lime zest into the sugar with your fingers until it’s fragrant. This releases the oils and gives the cupcakes a stronger lime flavor. Cream the butter and sugar for a full 5 minutes on high speed. That extra time builds structure and makes the cupcakes light. When adding the dry ingredients and buttermilk, alternate in three additions, beginning and ending with dry. Mix just until combined to avoid tough cupcakes. Fill each liner to the top for a nice domed top. Bake at 325°F for 25 to 35 minutes. Check with a toothpick; it should come out clean. Let the cupcakes cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.

Expert Tips for Perfect Coconut Lime Buttercream

For the smoothest buttercream, make sure your butter is at room temperature but not too soft. Beat it with the vanilla and coconut extract until creamy, about 2 minutes. Add the powdered sugar one cup at a time, alternating with lime juice. This keeps the frosting from getting too stiff. If the frosting seems too thick, add a little more lime juice. If it’s too thin, add more powdered sugar. The coconut on top can be toasted for extra flavor. Spread the coconut on a baking sheet and toast at 350°F for 5 to 7 minutes, watching closely so it doesn’t burn.

Why You Should Fill Cupcake Liners to the Top

Most cupcake recipes tell you to fill liners two-thirds full. This one says to fill them to the top. That’s because the batter is thick and the cupcakes need that extra volume to dome nicely. The high ratio of butter and sugar also helps them rise without overflowing. Just make sure you don’t overmix the batter, or they might sink in the middle.

Coconut Lime Cupcake Variations to Try

If you want a stronger lime kick, add an extra teaspoon of lime zest to the batter. You can also use lime extract instead of fresh juice in the frosting, but start with half a teaspoon and adjust. For a dairy-free version, substitute the buttermilk with coconut milk mixed with a teaspoon of vinegar, and use a vegan butter alternative. To make mini cupcakes, fill mini muffin liners and bake for 15 to 18 minutes. You’ll get about 48 minis.

How to Serve These Tropical Cupcake Recipe Treats

These cupcakes are great on their own, but you can dress them up. Add a thin slice of fresh lime on top for a pop of color. Serve them alongside a fruit salad with mango and pineapple for a tropical dessert spread. They also pair well with a cup of hot tea or iced coffee. For a party, arrange them on a tiered stand and sprinkle extra coconut over the platter.

How to Store Homemade Coconut Cupcakes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate them for up to 5 days. Let refrigerated cupcakes sit at room temperature for 30 minutes before serving to soften the buttercream.

Can You Freeze Coconut Lime Cupcakes?

Yes, you can freeze these cupcakes. For best results, freeze them unfrosted. Wrap each cooled cupcake tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. When ready to serve, thaw at room temperature for about an hour, then frost and top with coconut.

Coconut Lime Cupcakes FAQs

Can I use bottled lime juice instead of fresh?

Fresh lime juice gives the best flavor. Bottled juice often has preservatives that can taste flat. For the zest, you must use fresh limes.

Why did my cupcakes sink in the middle?

Sinking usually happens if the batter is overmixed or the oven temperature is too low. Make sure your oven is at 325°F and mix just until combined.

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly denser, but they’ll still be tasty.

How do I get the buttercream smooth?

Beat the butter alone first until creamy, then add powdered sugar gradually. If the frosting looks curdled, keep beating; it will come together. A tablespoon of heavy cream can also help smooth it out.

Recipe

Coconut Lime Cupcakes

Rich and refreshing coconut lime cupcakes with a creamy coconut lime buttercream frosting. Our favorite cupcake recipe ever!

mediumVegetarian

30 min

Cook Time

30 min

Total Time

Servings

Dessert

Course

American

Cuisine

657 kcal

Calories

Ingredients

Servings

cupcakes

2 cup granulated sugar
1 large lime, zested
0.75 lb unsalted butter, room temperature
5 egg extra-large eggs, at room temperature
1.5 tsp pure vanilla extract
1 tsp coconut extract
1 tbsp fresh lime juice

3 cup all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp kosher salt
1 cup buttermilk
0.75 cup shredded coconut

frosting

1 cup butter, at room temperature
1 tsp vanilla extract
1 tsp coconut extract

6 cup powdered sugar
4 tbsp fresh lime juice
0.75 cup coconut, for sprinkling on top

Instructions

1
Preheat the oven to 325 degrees F. Line a muffin pan with paper liners. Set aside.
2
In a small bowl, combine sugar and lime zest. Rub together with your fingers, until fragrant. In the bowl of an stand mixer, cream the butter and sugar mixture together on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla, coconut extract, lime juice, and mix well.
3
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Stir in coconut.

4
Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to wire cooling rack and cool completely.
5
While the cupcakes are cooling, make the frosting. In the bowl of a stand mixer, beat butter, vanilla, and coconut extract until creamy. Add powdered sugar 1 cup at a time, alternating with lime juice, beating until combined.
6
Frost the cupcakes and sprinkle with coconut.

Nutrition (per serving)

657kcal

Calorie breakdown

Protein3%17 kcal

Fat34%230 kcal

Carbohydrates63%425 kcal

How this was calculated — 17 of 19 ingredients matched

granulated sugarSugars, granulated1848 kcal

unsalted butterButter, salted2439 kcal

pure vanilla extractVanilla extract22 kcal

coconut extractNuts, coconut meat, raw18 kcal

fresh lime juiceLime juice, raw4 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2635 kcal

baking powderLeavening agents, baking powder, low-sodium5 kcal

baking sodaLeavening agents, baking soda0 kcal

kosher saltSalt, table0 kcal

buttermilkMilk, buttermilk, fluid, whole149 kcal

shredded coconutNuts, coconut meat, raw637 kcal

butterButter, salted1721 kcal

vanilla extractVanilla extract14 kcal

coconut extractNuts, coconut meat, raw18 kcal

powdered sugarSugars, powdered5602 kcal

fresh lime juiceLime juice, raw15 kcal

coconutNuts, coconut meat, raw637 kcal

Serving size ≈ 164 g · 24 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dessert, nutFree, Oven Baked, spring, summer, vegetarian

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