Can I use coconut oil instead of butter in this recipe?

Yes, you can substitute coconut oil for butter in equal amounts for an even more pronounced coconut flavor. Just make sure it's in solid form but soft enough to cream with the sugar.

My coconut milk is separated in the can. Is that normal?

Absolutely normal! Coconut milk naturally separates when sitting. Simply shake the can well before opening, or pour into a bowl and whisk until smooth before measuring.

Can I make these cupcakes without coconut extract?

Yes, while coconut extract enhances the flavor, you can omit it and still have delicious cupcakes. The toasted coconut and coconut milk will still provide plenty of flavor.

How can I tell when the cupcakes are done baking?

The cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs, and the tops spring back when lightly touched. Avoid overbaking, which can dry them out.

Coconut Lime Cupcakes Recipe

Name: Coconut Lime Cupcakes Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, room temperature; 1 cup granulated sugar; 2 eggs; 2 teaspoons vanilla extract; 1/2 teaspoon coconut extract; 1/2 cup canned coconut milk or whole milk; 2 1/2 limes, zested and juiced; 2 cups toasted sweetened shredded coconut, divided; 1 cup unsalted butter, room temperature; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 lime, zested and juiced; Pinch of salt, to taste

These Coconut Lime Cupcakes are a tropical dream come true! Fluffy vanilla cupcakes infused with fresh lime and coconut, topped with a silky lime buttercream and toasted coconut. The combination of tangy lime and sweet coconut creates the perfect balance that’ll transport you straight to a beach paradise, even on a busy weeknight. These cupcakes are surprisingly simple to make but deliver impressive bakery-quality results!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The tangy lime cuts through the sweet coconut, creating an irresistible tropical combination that’s refreshing and indulgent at the same time.
Make-Ahead Friendly: These cupcakes actually taste even better the next day when the flavors have had time to meld together.
Impressive Presentation: The toasted coconut and lime wedge garnish make these cupcakes look professionally made with minimal effort.
Versatile Treat: Perfect for everything from casual family desserts to special occasions and summer gatherings.

Ingredients You’ll Need

All-purpose flour: The backbone of our cupcakes, providing structure while keeping them tender.
Baking powder: Our leavening agent that gives these cupcakes their perfect rise.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter: Use room temperature butter for both the cupcakes and frosting for the best texture and ease of mixing.
Granulated sugar: Sweetens the cupcakes while also helping to create a tender crumb.
Eggs: Provide structure, moisture, and richness to the cupcakes.
Vanilla extract: Adds warmth and depth to both the cupcakes and frosting.
Coconut extract: The secret ingredient that intensifies the coconut flavor throughout the cupcake.
Coconut milk: Makes these cupcakes extra moist while adding subtle coconut flavor.
Limes: We’ll use both the zest and juice for bright, fresh flavor that permeates every bite.
Sweetened shredded coconut: Toasting it brings out an amazing nutty flavor that elevates the entire cupcake.
Powdered sugar: Creates a smooth, sweet frosting that pipes beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize these tropical treats? Here are some delicious options:

Coconut Cream Cheese Frosting: Replace half the butter with cream cheese for a tangier frosting.
Add Rum Extract: For an adult twist, add 1/2 teaspoon of rum extract to the batter for a piña colada vibe.
Berry Addition: Fold in 1/2 cup of fresh blueberries or raspberries for bursts of fruity flavor.
Lemon Swap: Replace lime with lemon for a different but equally delicious citrus twist.
Mini Cupcakes: Make bite-sized versions for parties (bake for about 10-12 minutes instead).

How to Make Coconut Lime Cupcakes

Step 1: Toast the Coconut

Preheat your oven to 325°F. Spread the coconut evenly on a parchment-lined baking sheet. Bake for 4 minutes, stir, and then return to the oven for another 5-6 minutes until golden brown. Watch carefully—coconut can burn quickly! Set aside to cool.

Step 2: Prepare the Batter

Preheat the oven to 350°F and line your muffin tin with paper liners. Whisk together the flour, baking powder, and salt in a bowl. In your mixer, cream the butter and sugar until fluffy, about 2 minutes. Add the eggs one at a time, then mix in the vanilla and coconut extracts.

Step 3: Combine Wet and Dry Ingredients

With your mixer on low, add half the dry ingredients, then half the coconut milk. Repeat with remaining ingredients. Fold in the lime zest, juice, and 1 1/2 cups of the toasted coconut, being careful not to overmix.

Step 4: Bake the Cupcakes

Fill each cupcake liner about 2/3 full with batter. Bake for 16-18 minutes until a toothpick comes out clean. The tops should spring back when lightly pressed. Cool completely before frosting.

Step 5: Make the Frosting

Beat the room temperature butter until creamy, then gradually add powdered sugar one cup at a time. Mix in vanilla, lime juice, and zest. Add a pinch of salt to balance the sweetness.

Step 6: Decorate

Pipe or spread the frosting onto completely cooled cupcakes. Sprinkle with the reserved toasted coconut and garnish with a small lime wedge for that perfect finishing touch.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for the smoothest batter and best rise.
Don’t Overmix: Once you add the flour, mix just until combined to avoid dense cupcakes.
Coconut Milk Tip: Shake the can well before opening, or stir thoroughly if separated.
Zest Before Juicing: Always zest your limes before juicing them—it’s much easier!
Toasting Technique: Keep a close eye on the coconut while toasting—it goes from golden to burnt very quickly.
Frosting Consistency: If your frosting is too thick, add a few drops of milk. If it’s too thin, add more powdered sugar.

How to Serve

These Coconut Lime Cupcakes are versatile enough to fit any occasion:

Casual Serving:

Pair with a scoop of coconut or vanilla ice cream for an extra special dessert.

Elegant Presentation:

Arrange on a tiered cake stand with fresh lime slices and mint leaves for a stunning dessert table centerpiece.

Beverage Pairings:

These cupcakes pair beautifully with:

Iced tea with mint
Prosecco or champagne for celebrations
Coffee with a splash of coconut cream
Tropical rum drinks for an adult gathering

Make Ahead and Storage

Storing Leftovers

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for about 20 minutes before serving for the best flavor and texture.

Freezing

Unfrosted cupcakes freeze beautifully! Wrap them individually in plastic wrap, then place in a freezer bag for up to 2 months. The frosting can also be frozen separately in an airtight container.

Make Ahead Options

You can make the cupcakes a day ahead and store unfrosted in an airtight container at room temperature. The frosting can be made a day ahead and stored in the refrigerator—just bring to room temperature and rewhip before using.

FAQs

Can I use coconut oil instead of butter in this recipe?

Yes, you can substitute coconut oil for butter in equal amounts for an even more pronounced coconut flavor. Just make sure it’s in solid form but soft enough to cream with the sugar.
My coconut milk is separated in the can. Is that normal?

Absolutely normal! Coconut milk naturally separates when sitting. Simply shake the can well before opening, or pour into a bowl and whisk until smooth before measuring.
Can I make these cupcakes without coconut extract?

Yes, while coconut extract enhances the flavor, you can omit it and still have delicious cupcakes. The toasted coconut and coconut milk will still provide plenty of flavor.
How can I tell when the cupcakes are done baking?

The cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs, and the tops spring back when lightly touched. Avoid overbaking, which can dry them out.

Final Thoughts

These Coconut Lime Cupcakes are truly a taste of tropical paradise in every bite. The combination of toasty coconut and zesty lime creates a dessert that’s both refreshing and indulgent. Whether you’re making them for a special occasion or just to brighten an ordinary day, these cupcakes are sure to bring smiles all around. Don’t be surprised when everyone asks for the recipe!