Coconut Cupcakes Recipe: Easy Lime Buttercream for Perfect Summer Treats

Introduction

The first time I bit into one of these coconut cupcakes with lime buttercream frosting, I swear my taste buds did a little happy dance. Imagine the scent of fresh coconut wafting through your kitchen—sweet, nutty, and totally irresistible. I’ve always been a sucker for tropical flavors, and these cupcakes bring that vacation vibe right to your table (no plane ticket needed).

I stumbled onto this coconut cupcake recipe during a summer birthday bash when I wanted something more exciting than plain vanilla. That zingy lime buttercream was a game-changer—bright, tangy, and creamy, it instantly took the cupcakes from “pretty good” to “can I have another, please?” Honestly, I’ve made these so many times now, I could probably whip them up in my sleep. They’re a hit with my family, especially my niece who’s obsessed with anything coconut. If you’re looking for a dessert that feels like sunshine and palm trees, this is it.

Besides tasting amazing, these coconut cupcakes are a breeze to make (trust me, I’m not one for complicated recipes). They’re perfect for summer parties, picnics, or just a treat-yourself moment at home. Plus, the lime buttercream frosting is seriously addicting—sweet, a little tart, and so creamy. If you love coconut, you’re in for a treat. If you’re new to baking, don’t worry; this coconut cupcakes recipe is totally doable, and I’ll walk you through everything. Let’s bake some tropical magic together!

Why You’ll Love This Recipe

• Quick & Easy: These coconut cupcakes come together in under an hour. No fancy techniques—just straightforward mixing and baking. Perfect for last-minute dessert needs or spontaneous cravings.
• Simple Ingredients: All you need is basic pantry stuff plus fresh limes and shredded coconut. No hunting for hard-to-find items, which, let’s face it, is a relief.
• Perfect for Summer: The light, tropical flavors are made for warm weather. They’re my go-to for picnics, pool parties, and summer birthdays.
• Crowd-Pleaser: Kids, adults, and even skeptical coconut skeptics end up loving these. I’ve literally watched a dozen people reach for seconds!
• Unbelievably Delicious: The combination of moist coconut cake and zingy lime buttercream is next-level comfort food. You get tender crumb, rich coconut flavor, and a frosting that’s creamy with a citrus kick.

What makes this coconut cupcakes recipe stand out? Well, I use coconut milk in the batter—so you get real coconut flavor, not just an artificial hint. The lime buttercream frosting is whipped until fluffy, with fresh lime zest and juice for a burst of brightness. The texture is perfectly moist (never dry or crumbly), and the coconut flakes add just the right amount of chewiness.

Honestly, these cupcakes are the kind you close your eyes after the first bite—just soaking in all that tropical goodness. They’re the recipe I reach for when I want to impress guests without the stress. Whether you’re a coconut fanatic or just need a break from the usual, these cupcakes are ready to win you over.

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature cupcake texture—no fuss, just deliciousness. Most items are pantry staples, and swapping is easy if you need.

• For the Coconut Cupcakes:
  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) canned coconut milk (full-fat for richness)
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp coconut extract (optional, amps up flavor)
  • 3/4 cup (60g) sweetened shredded coconut (plus extra for topping)
• For the Lime Buttercream Frosting:
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2 tbsp fresh lime juice (about 1-2 limes)
  • 1 tsp lime zest (more for garnish if you like)
  • Pinch of salt
  • 1-2 tbsp coconut milk (if needed for consistency)

Ingredient Notes & Substitutions:

• Butter: You can use margarine or plant-based butter for dairy-free.
• Coconut Milk: Full-fat tastes best, but light coconut milk works in a pinch.
• Flour: Swap with gluten-free baking blend for gluten-free coconut cupcakes.
• Eggs: For egg-free, try flaxseed “eggs” (1 tbsp ground flax + 3 tbsp water per egg).
• Lime Juice: Bottled lime juice works, but fresh is way brighter and tastier.
• Shredded Coconut: Use unsweetened if you prefer less sugar.
• Powdered Sugar: Sifting helps make frosting extra smooth.

When picking coconut milk, I usually go for brands like Thai Kitchen or Chaokoh—they’re creamy and consistent. For limes, look for ones with thin, smooth skin (they’re juicier). If you’re out of coconut extract, don’t sweat it—the coconut milk and flakes do most of the heavy lifting.

Want to get creative? In summer, toss in a handful of fresh berries to the batter. If you’re feeling adventurous, add a splash of rum for an adult twist (just a teaspoon!).

Equipment Needed

You don’t need fancy gear for these coconut cupcakes, which is always a plus in my book. Here’s what I use:

• 12-cup muffin tin (standard size)
• Paper cupcake liners (or reusable silicone liners)
• Medium mixing bowl (for dry ingredients)
• Large mixing bowl (for wet ingredients)
• Hand mixer or stand mixer (makes life easier, but a whisk works too)
• Rubber spatula (for folding in coconut)
• Microplane or zester (for lime zest)
• Small offset spatula (for frosting)
• Cooling rack

Don’t have a stand mixer? No worries—I made these for years with just a hand mixer. If you’re using silicone liners, they’re a breeze to clean and reuse. For the zester, I’m partial to the Microplane brand, but any fine grater will do the job. If you only have a spoon for frosting, that’s fine—imperfection is part of homemade charm!

Maintenance tip: Wash your zester right away to keep citrus oils from sticking. Budget-friendly options? Most discount stores carry solid muffin tins and mixing bowls that work just as well as pricier brands.

Preparation Method

1. Prep & Preheat: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. (If you forget to line, just grease the pan well—your cupcakes might stick a bit but they’ll still taste great.)
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups (180g) flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
3. Cream Butter & Sugar: In a large bowl, beat 1/2 cup (115g) butter with 1 cup (200g) sugar using a hand mixer or stand mixer on medium speed until pale and fluffy—about 2-3 minutes. (It should look light and airy.)
4. Add Eggs: Beat in 2 eggs, one at a time, making sure each is fully incorporated before adding the next. Scrape sides of the bowl as needed.
5. Flavor It Up: Mix in 1/2 tsp vanilla extract and 1/2 tsp coconut extract (if using).
6. Combine Wet & Dry: With mixer on low, add half of the flour mixture to the butter mixture and beat gently. Pour in 1/2 cup (120ml) coconut milk, then add remaining flour mixture. Mix until just combined—don’t overmix or cupcakes will get dense.
7. Fold in Coconut: Use a rubber spatula to fold in 3/4 cup (60g) shredded coconut. Batter will be thick and slightly sticky.
8. Fill & Bake: Divide batter evenly among cupcake liners, filling each about 2/3 full. (I use an ice cream scoop for even portions.) Bake for 18-22 minutes, or until tops are golden and a toothpick inserted comes out clean.
9. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. (Warm cupcakes will melt your frosting—learned this the hard way!)
10. Make Lime Buttercream: In a clean bowl, beat 1/2 cup (115g) softened butter until creamy. Add 2 cups (240g) powdered sugar, 2 tbsp lime juice, 1 tsp lime zest, and a pinch of salt. Beat until light and fluffy. If frosting is too thick, add 1 tbsp coconut milk at a time until you get a spreadable consistency.
11. Frost & Decorate: Once cupcakes are cool, use an offset spatula or spoon to frost generously. Sprinkle with extra coconut flakes and lime zest for a pretty finish.
12. Serve: Enjoy immediately, or chill for 20 minutes to set the frosting if it’s a hot day.

Troubleshooting: If cupcakes sink in the middle, check oven temp and avoid overmixing. If frosting is runny, add more powdered sugar. Cupcakes dry? Likely baked a bit too long—err on the side of slightly underbaked for moistness.

Prep Notes: The batter will be thick—that’s normal! If you want a lighter crumb, sift the flour before mixing. For extra lime kick, double the zest in the frosting.

Timing: Mixing: 15 min, Baking: 18-22 min, Frosting: 10 min, Cooling: 30 min (if you’re patient!).

Cooking Tips & Techniques

I’ve learned a ton making these coconut cupcakes over the years. Here’s what works (and what doesn’t):

• Use Room Temperature Ingredients: Butter and eggs blend better and create a lighter, fluffier texture. Cold butter clumps—trust me, I’ve tried.
• Don’t Overmix: When you add flour, mix just until combined. Overmixing makes dense cupcakes that nobody wants (been there, baked that).
• Fill Liners Correctly: Aim for 2/3 full. Overfilling = overflow, underfilling = squat cupcakes. An ice cream scoop works wonders for consistency.
• Watch the Bake Time: Every oven is different. Start checking at 18 minutes. If the tops spring back and a toothpick is clean, they’re done.
• Frosting Consistency: If your lime buttercream is too stiff, add a splash of coconut milk. Too soft? More powdered sugar. Frosting should hold soft peaks—if it runs off the cupcake, chill it for a bit.
• Toasting Coconut: Want a little extra flavor? Toast the coconut flakes you use for topping in a dry pan for a minute or two—just until golden and fragrant.

One time I tried making these with cold eggs, and the batter was lumpy. Lesson learned: room temp is the way to go. If you’re short on time, pop eggs in warm water for 5 minutes.

Multitasking tip: While cupcakes bake, prep your frosting and clean up. That way, everything’s ready to go when they’re cooled. Consistency comes from measuring ingredients carefully and following the steps—don’t rush the cooling stage or your frosting will slide right off!

Variations & Adaptations

Here’s where you can have some fun and make these coconut cupcakes your own:

• Gluten-Free: Swap the all-purpose flour for a gluten-free blend (like Bob’s Red Mill)—no other changes needed.
• Dairy-Free: Use plant-based butter and coconut yogurt instead of eggs for a vegan version. The texture stays moist, and the flavor is still spot-on.
• Berry Burst: Fold in 1/2 cup chopped fresh strawberries or blueberries to the batter before baking for a fruity twist.
• Chocolate Drizzle: Top frosted cupcakes with a light drizzle of melted dark chocolate for a decadent finish.
• Nutty Crunch: Sprinkle chopped macadamia nuts or toasted almonds on top for extra crunch.

For different cooking methods, you can bake these as mini cupcakes (shorten bake time to 10-12 minutes) or even as a single layer cake (bake in an 8-inch pan for 25-30 minutes).

Allergen swaps: If you’re nut-free, stick to plain coconut flakes for topping. For egg-free, use a commercial egg replacer or the flaxseed method above.

My personal favorite variation? Adding a tablespoon of pineapple juice to the batter for a “piña colada” vibe. It’s tropical, it’s fun, and it makes the cupcakes even juicier!

Serving & Storage Suggestions

These coconut cupcakes are best served at room temperature—the frosting gets extra creamy and the cake is perfectly soft. For a party, arrange them on a pretty cake stand, sprinkle with extra lime zest, and add a slice of lime to each for a pop of color.

Pair with iced tea, coconut milk lattes, or a sparkling limeade for a refreshing combo. If you want to go all out, serve with a scoop of coconut sorbet or fresh fruit salad.

To store: Keep cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days (bring to room temp before serving for best flavor). You can freeze unfrosted cupcakes for up to 2 months—just thaw overnight and frost before serving.

Reheating: If cupcakes get a little firm in the fridge, zap them for 10 seconds in the microwave (without frosting) to soften up. The flavors develop and mellow after a day—so they’re even tastier on day two!

Nutritional Information & Benefits

Each coconut cupcake with lime buttercream frosting is about 250-280 calories, with 4g protein, 12g fat, and 35g carbs (estimates based on standard ingredients).

Key Health Benefits: Coconut is a good source of fiber and healthy fats. Limes pack vitamin C and antioxidants. If you use gluten-free flour or dairy-free swaps, these can fit many dietary needs.

Dietary Considerations: Gluten-free and vegan options are easy. Contains eggs and dairy (unless adapted); coconut is a tree nut allergen for some, so always double-check for allergies.

Personally, I love that these cupcakes feel indulgent but still lighter than many traditional summer desserts. They satisfy that sweet craving without weighing you down—perfect for sunny days.

Conclusion

So, why should you try this coconut cupcakes recipe with lime buttercream frosting? Simple—they’re delicious, easy, and make any day feel like a tropical celebration. Whether you’re baking for family, friends, or just yourself, these cupcakes guarantee smiles and satisfied taste buds.

Feel free to customize them—add berries, swap flours, or go dairy-free. The recipe’s flexible and forgiving, which is exactly what home baking should be. I love how these cupcakes bring a burst of sunshine to my kitchen, and I’m sure they’ll do the same for you.

If you give this recipe a try, let me know in the comments! Share your twists, post a photo, or tell me how it went—I genuinely love hearing about your kitchen adventures. Happy baking, and remember: a little coconut and lime makes everything brighter!

Frequently Asked Questions

Can I make coconut cupcakes ahead of time?

Yes! Bake the cupcakes a day in advance and store them in an airtight container. Frost right before serving for freshest results.

Can I freeze coconut cupcakes?

Absolutely. Freeze unfrosted cupcakes for up to 2 months. Thaw overnight and frost when ready to serve.

What if I don’t have coconut extract?

No problem! The coconut milk and flakes give plenty of coconut flavor. You can skip the extract or add a little extra vanilla instead.

Can I use lemon instead of lime for the frosting?

Sure thing. Lemon juice and zest work just as well for a slightly different citrus twist.

How do I make these gluten-free?

Just substitute the all-purpose flour with your favorite gluten-free baking blend. No other changes needed!

Coconut Cupcakes Recipe: Easy Lime Buttercream for Perfect Summer Treats

---

• Author: Dina Howold
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x

Print Recipe

Pin Recipe

Description

These coconut cupcakes are moist, tender, and bursting with tropical flavor, topped with a bright and creamy lime buttercream frosting. Perfect for summer parties, picnics, or a treat-yourself moment at home.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup canned coconut milk (full-fat for richness)
• 1/2 tsp pure vanilla extract
• 1/2 tsp coconut extract (optional)
• 3/4 cup sweetened shredded coconut (plus extra for topping)
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar, sifted
• 2 tbsp fresh lime juice (about 1–2 limes)
• 1 tsp lime zest (more for garnish if desired)
• Pinch of salt (for frosting)
• 1–2 tbsp coconut milk (if needed for frosting consistency)

---

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar with a hand mixer or stand mixer on medium speed until pale and fluffy, about 2-3 minutes.
4. Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape sides of the bowl as needed.
5. Mix in vanilla extract and coconut extract (if using).
6. With mixer on low, add half of the flour mixture to the butter mixture and beat gently. Pour in coconut milk, then add remaining flour mixture. Mix until just combined.
7. Fold in shredded coconut with a rubber spatula. Batter will be thick and slightly sticky.
8. Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until tops are golden and a toothpick inserted comes out clean.
9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For lime buttercream: In a clean bowl, beat softened butter until creamy. Add powdered sugar, lime juice, lime zest, and a pinch of salt. Beat until light and fluffy. If frosting is too thick, add coconut milk 1 tbsp at a time until spreadable.
11. Once cupcakes are cool, frost generously with lime buttercream. Sprinkle with extra coconut flakes and lime zest for garnish.
12. Serve immediately, or chill for 20 minutes to set the frosting if desired.

Notes

Use room temperature ingredients for best texture. Don’t overmix the batter to keep cupcakes light. Toast coconut flakes for topping for extra flavor. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use plant-based butter and coconut yogurt instead of eggs. Cupcakes can be made ahead and stored in an airtight container; frost before serving for freshest results.

• Prep Time: 15 minutes
• Cook Time: 18-22 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 265
• Sugar: 22
• Sodium: 120
• Fat: 12
• Saturated Fat: 8
• Carbohydrates: 35
• Fiber: 2
• Protein: 4

Keywords: coconut cupcakes, lime buttercream, summer dessert, tropical cupcakes, easy cupcake recipe, coconut dessert, party treats