If you’re craving a treat that tastes like pure sunshine, Coconut Lime Cupcakes are about to become your new obsession. These cupcakes bring together the irresistible duo of creamy coconut and zesty lime in a soft, tender cake. Every bite strikes the perfect balance between tropical richness and vibrant citrus, making them the ultimate pick-me-up for any occasion. Whether you’re prepping for a backyard gathering or simply indulging at home, these cupcakes will have everyone swooning.
Ingredients You’ll Need
The beauty of Coconut Lime Cupcakes lies in their simplicity: the flavors shine because every ingredient is thoughtfully included. Each component brings something essential, whether it’s luscious moistness, light crumb, or eye-catching color.
- All-purpose flour: Provides the structure needed for cupcakes that rise tall with tender crumb.
- Baking powder: Gives these cupcakes their lovely lift for a soft, springy texture.
- Salt: Just a pinch wakes up the flavors and ensures balance between sweet and tart.
- Unsalted butter (softened): Delivers rich flavor and that quintessential melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cupcakes while helping them bake up with golden tops.
- Large eggs: Add moisture, binding the batter perfectly for cupcakes that aren’t crumbly.
- Vanilla extract: Rounds out the tropical notes with beloved classic warmth.
- Coconut extract: Packs an extra punch of coconut flavor, making each bite a mini vacation.
- Zest of 1 lime: Infuses batter with lime’s natural oils for that unmistakable fresh aroma.
- Fresh lime juice: Adds bright, tangy tartness that complements the coconut perfectly.
- Canned coconut milk (well-shaken): Brings creaminess and subtle coconut flavor to the crumb.
- Sweetened shredded coconut: Provides texture and extra sweetness, plus those glorious flecks throughout.
How to Make Coconut Lime Cupcakes
Step 1: Prep Your Equipment
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cheerful cupcake liners. This ensures fuss-free release and instantly makes your Coconut Lime Cupcakes feel celebration-ready.
Step 2: Combine Dry Ingredients
In a medium bowl, quickly whisk together the all-purpose flour, baking powder, and salt. Doing this first helps distribute the leavening evenly, giving every cupcake loft and keeping the texture consistent.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together on medium speed until the mixture looks pale and fluffy. This step is key for ensuring your cupcakes stay light and airy, so don’t rush it—give the butter and sugar a good 2-3 minutes together.
Step 4: Add Eggs and Flavorings
One at a time, add the eggs, blending well after each addition. Stir in the vanilla extract, coconut extract, lime zest, and fresh lime juice. These elements wake up the batter with ribbons of tropical aroma and tang, promising truly irresistible Coconut Lime Cupcakes.
Step 5: Incorporate Dry Ingredients and Coconut Milk
Now, with your mixer on low, gently alternate adding the flour mixture and coconut milk to the wet ingredients—starting and ending with the dry mix. This method creates a smooth batter without overmixing, ensuring a delicate crumb.
Step 6: Fold in Shredded Coconut
Switch to a spatula and fold in the sweetened shredded coconut. These coconut flakes not only add flavor, but also give the cupcakes lightly chewy, lovely pops of texture throughout.
Step 7: Fill and Bake
Divide the batter evenly among your cupcake liners, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean and the tops are ever-so-lightly golden.
Step 8: Cool Completely
Allow your Coconut Lime Cupcakes to cool in the pan for five minutes, then transfer them to a wire rack. Letting them cool fully ensures that any frosting you choose won’t melt or slide off—picture-perfect results, every time.
How to Serve Coconut Lime Cupcakes
Garnishes
A swirl of cream cheese or coconut buttercream makes these cupcakes decadent, but don’t stop there! Top with a little lime zest and a sprinkling of toasted coconut flakes for vibrant color and a memorable crunch that highlights all the tropical vibes.
Side Dishes
For a festive party platter, serve the cupcakes alongside bowls of fresh pineapple, mango slices, or even a zippy fruit salad. Their tangy, sweet notes play beautifully with other light, fruity desserts or a simple dollop of whipped cream.
Creative Ways to Present
Try arranging your Coconut Lime Cupcakes on a vintage cake stand or in a rustic wooden tray lined with banana leaves for a true island feel. For showers or birthdays, top each with a tiny paper umbrella or edible flower for maximum charm.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Coconut Lime Cupcakes in an airtight container at room temperature for up to two days. If frosted with a cream cheese topping, move them to the fridge to keep everything fresh and safe to eat.
Freezing
To freeze, wrap unfrosted cupcakes individually in plastic wrap, then place them in a zip-top bag or freezer-safe container. Cupcakes can be frozen for up to three months; just thaw at room temperature before enjoying or frosting.
Reheating
If you prefer your cupcakes a little warm (divine with coconut buttercream!), heat them for 10 seconds in the microwave. This brings back their fresh-baked softness—just wait until after reheating to frost them.
FAQs
Can I use unsweetened shredded coconut instead of sweetened?
Absolutely! If you like a less sweet cupcake, unsweetened coconut works beautifully—it also gives an even more pronounced coconut flavor while keeping the overall sugar in check.
What frosting pairs best with Coconut Lime Cupcakes?
Cream cheese frosting is a classic, but coconut buttercream or even a simple lime glaze takes these cupcakes to another level. For extra flair, try mixing a little lime zest right into the frosting.
Can I make these cupcakes gluten-free?
Yes! Substitute a good quality 1-to-1 gluten-free baking flour for the all-purpose flour. Just check that your baking powder and coconut products are certified gluten-free as well.
How do I make my cupcakes extra moist?
Be careful not to over-bake, and always use full-fat coconut milk. The coconut milk, along with butter and eggs, gives these cupcakes their incredible moisture, so don’t skimp!
Can I double this recipe?
Certainly! Simply double all ingredients and bake in batches, or use two muffin tins. Keep an eye on bake time, and swap pans halfway through if baking multiple trays to ensure even results.
Final Thoughts
There’s just something magical about the blend of coconut and lime, and these Coconut Lime Cupcakes showcase it beautifully. They’re bright, refreshing, and so easy to make—even on a busy weeknight. I hope you’ll give them a try and let every bite remind you of warm, happy days!
Print
Coconut Lime Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Coconut Lime Cupcakes are a tropical delight with a perfect balance of citrusy lime and creamy coconut flavors. Moist and fluffy, these cupcakes are a refreshing treat for any occasion.
Ingredients
Dry Ingredients:
1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
Wet Ingredients:
½ cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon coconut extract, zest of 1 lime, 2 tablespoons fresh lime juice, ½ cup canned coconut milk (well-shaken), ½ cup sweetened shredded coconut
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix Wet Ingredients: In a large bowl, beat the butter and sugar until light. Add eggs one at a time, then mix in vanilla extract, coconut extract, lime zest, and lime juice.
- Combine Ingredients: Gradually add dry ingredients to wet mixture, alternating with coconut milk. Stir in shredded coconut.
- Bake: Divide batter into cupcake liners and bake for 18–22 minutes until done.
- Cool and Frost: Cool cupcakes in the pan before transferring to a wire rack. Frost as desired.
Notes
- Top with lime zest and toasted coconut for extra flavor.
- Pair with cream cheese or coconut buttercream frosting.
- You can use unsweetened coconut for a less sweet option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
