Coconut Lime Cupcakes
Coconut Lime Cupcakes are soft, fluffy, and full of tropical flavor with a tangy lime buttercream. A perfect treat for summer parties.
Servings: 12 servings
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
Serving: 1cupcake | Calories: 466kcal | Carbohydrates: 55g | Protein: 3g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 254mg | Potassium: 72mg | Fiber: 1g | Sugar: 43g | Vitamin A: 753IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
