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These Coconut Lime Cupcakes are bursting with tropical flavor! 🥥🍈 Light, fluffy, and topped with zesty lime buttercream – a summer must-bake!
Coconut Lime Desserts
Looking for a bright and zesty dessert that’s perfect for summer? These Coconut Lime Cupcakes are light, fluffy, and bursting with tropical flavor. Whether you call them Lime Coconut Cupcakes or just a favorite among tropical cupcakes recipes, they’re a fun and refreshing treat for warm-weather gatherings, brunches, or whenever you want a burst of citrus.
This coconut lime cupcakes recipe features a soft lime-infused cupcake with real lime zest and juice, sweet coconut flakes, and a tangy lime buttercream frosting. If you’re a fan of coconut lime desserts, this one is sure to become a new go-to.
⭐ Why You’ll Love This Recipe
- Perfect balance of sweet coconut and tart lime
- Soft, fluffy crumb with a fresh, tropical twist
- Easy to make with pantry staples and a few fresh ingredients
- Great for parties, bridal showers, and summer get-togethers
- A standout in your collection of coconut lime recipes
🛒 Ingredients & Substitutions
Cupcakes
- all-purpose flour – use gluten-free blend for a GF version
- baking powder
- baking soda
- salt
- butter – substitute with margarine if needed
- granulated sugar
- lime zest – lemon zest works in a pinch
- coconut extract
- large eggs
- lime juice – bottled lime juice can be used if fresh is unavailable
- lime yogurt – plain yogurt or sour cream also works
- coconut flakes
- green food coloring – optional, for a fun pop of color
Frosting
- unsalted butter – margarine can be used
- powdered sugar
- lime juice
- lime zest
- green food coloring – optional
- coconut flakes and lime slices – optional garnishes
✨ Variations
- Swap the lime for lemon to make lemon coconut cupcakes
- Add a surprise lime curd filling in the center
- Use toasted coconut on top for added crunch
- Turn it into a layer cake using the same batter and frosting
🔥 Tips
- Zest the limes before juicing them
- Use room temperature ingredients for smoother batter
- Don’t overfill the liners to avoid overflow
- Frost only once the cupcakes are completely cool
❓ FAQs
Yes! Bake the cupcakes a day ahead and frost just before serving.
Fresh gives the best flavor, but bottled lime juice can work in a pinch.
Absolutely. Use a loaf pan or an 8-inch round and adjust baking time as needed.
🍽️ Other Recipes You May Enjoy
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Coconut Lime Cupcakes
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Equipment
- mixing bowl (medium and large)
- hand mixer or stand mixer
Ingredients
For the Cupcakes
- 1 ¼ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- ¾ cup granulated sugar
- 2 tablespoons lime zest, zest of 2 limes
- 2 teaspoons coconut extract
- 2 large eggs, room temperature
- ¼ cup lime juice, about 2 limes
- ½ cup lime yogurt
- ½ cup coconut flakes
- 6 drops green food coloring, optional
For the Lime Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 ½ tablespoons lime juice
- 2 tablespoons lime zest
- 6 drops green food coloring, optional
- ¼ cup coconut flakes, for garnish
- key lime slices, optional, for garnish
Instructions
To Make the Cupcakes
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, sift the flour, baking powder, baking soda, and salt together. Set aside.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter until creamy. Add sugar and lime zest and beat until light and fluffy, about 3 minutes.
- Mix in the coconut extract. Add eggs one at a time, beating well and scraping the bowl between each addition.
- Stir in lime juice, yogurt, coconut flakes, and green food coloring (if using). Mix until smooth.
- With the mixer on low speed, gradually add the dry ingredients in thirds, mixing until fully combined. Scrape down the bowl as needed.
- Fill each cupcake liner a little over halfway full.
- Bake for 15–18 minutes, or until the centers spring back when lightly pressed.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To Make the Lime Buttercream
- Beat the butter and powdered sugar together until light and fluffy.
- Add lime juice, zest, and food coloring (if using). Beat for another minute. Add more powdered sugar if needed to thicken the frosting.
- Pipe or spread frosting on cooled cupcakes. Garnish with coconut flakes and a slice of lime, if desired.
Notes
🥡 STORAGE
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate if frosted with buttercream and keep for up to 4 days.
♨️ REHEATING
- Reheating is not recommended. Serve cupcakes at room temperature for the best texture and flavor.
❄️ FREEZING
- Freeze unfrosted cupcakes by wrapping individually and placing them in an airtight container for up to 2 months.
- Thaw cupcakes at room temperature before frosting and serving.
💡 TIPS FOR BEST RESULTS
- Use fresh lime juice and zest for maximum flavor.
- Bring ingredients to room temperature before baking for even mixing.
- Cool cupcakes completely before frosting to prevent the buttercream from melting.
- Use a piping bag with a star tip for a pretty, professional look.
🍳 ALTERNATE COOKING METHODS
- No alternate methods are recommended. These cupcakes are best baked in a standard oven.
♻️ LEFTOVERS
- Store leftover frosted cupcakes in the fridge and enjoy within 4 days.
- Serve chilled or bring to room temperature before eating for best taste.
- Repurpose crumbled cupcakes as a topping for yogurt or ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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