Description
These Coconut Lime Cupcakes combine the tropical flavors of toasted coconut and fresh lime, creating a moist, tender cupcake base topped with a creamy lime-infused buttercream frosting. Perfectly balanced with sweet and tangy notes, these cupcakes are an ideal treat for any occasion, offering a delightful fusion of coconut and citrus in every bite.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup canned coconut milk or whole milk
- 2 1/2 limes, zested and juiced
- 2 cups sweetened shredded coconut, divided
Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 lime, zested and juiced
- Pinch of salt, to taste
Instructions
- Toast the coconut: Preheat your oven to 325°F. Spread 2 cups of sweetened shredded coconut evenly on a baking sheet lined with a silpat mat or parchment paper. Bake on the middle rack for 4 minutes, then stir with a spatula. Return to the oven for another 5-6 minutes until the coconut is golden brown and fragrant. Remove and set aside to cool.
- Prepare for baking: Increase oven temperature to 350°F and line a 12-cup muffin pan with cupcake liners. Set aside for batter.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Set this mixture aside.
- Cream butter and sugar: Using a handheld or stand mixer with the paddle attachment, beat the 1/2 cup of unsalted butter on high speed until smooth and creamy, about 1 minute. Add granulated sugar and continue beating on high speed for 2 minutes until light and fluffy, scraping down the bowl as needed.
- Mix wet ingredients: With mixer on low, add the eggs one at a time, mixing well after each addition. Then add vanilla and coconut extracts. Increase speed to medium-high and beat until the mixture is smooth and combined.
- Combine wet and dry ingredients: On low speed, add half the dry ingredients gradually, mixing until just incorporated. Pour in half of the coconut milk and mix gently. Repeat with remaining dry ingredients and coconut milk. Increase mixer speed to medium and add lime juice, lime zest, and 1 1/2 cups of toasted coconut. Mix carefully to avoid overmixing.
- Fill and bake cupcakes: Spoon batter into prepared liners, filling each about 1/2 to 2/3 full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool completely in the pan before frosting.
- Prepare the frosting: In a clean large bowl, beat 1 cup of unsalted butter on high speed with a whisk attachment until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar 1 cup at a time, starting on low speed and then increasing to high speed to fully incorporate. Once all sugar is added, mix in vanilla extract, lime juice, lime zest, and a pinch of salt to balance sweetness. Beat until light and fluffy.
- Frost and decorate: When cupcakes are completely cooled, frost generously with the lime buttercream. Garnish with a wedge of lime and sprinkle the remaining toasted coconut on top. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- For a stronger lime flavor, you can add additional lime zest or a bit more lime juice to the frosting.
- Be careful not to overmix the batter once wet and dry ingredients are combined to keep the cupcakes light and tender.
- Use full-fat coconut milk for a richer taste; substitute whole milk if preferred.
- To toast coconut evenly, stir halfway through baking.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
