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
- 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
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 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.
- Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape sides of the bowl as needed.
- Mix in vanilla extract and coconut extract (if using).
- 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.
- Fold in shredded coconut with a rubber spatula. Batter will be thick and slightly sticky.
- 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.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 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.
- Once cupcakes are cool, frost generously with lime buttercream. Sprinkle with extra coconut flakes and lime zest for garnish.
- 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