Homemade Coconut Lime Cupcakes
These Homemade Coconut Lime Cupcakes are soft, fluffy, and bursting with bright tropical flavor. Although these cupcakes look bakery-worthy, they are easy to make from scratch using simple ingredients.
Servings 12
Ingredients
For the Coconut Lime Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract optional
- 1 tbsp fresh lime zest
- 2 tbsp fresh lime juice
- 1/2 cup canned coconut milk well stirred
- 1/2 cup sweetened shredded coconut
For the Lime Buttercream
- 1/2 cup unsalted butter softened
- 2 1/2 -3 cups powdered sugar
- 1 tbsp fresh lime juice
- 1 tsp fresh lime zest
- 1/2 tsp vanilla extract
- 1-2 tbsp canned coconut milk or heavy cream
- Pinch of salt
- Optional Garnishes: toasted coconut, additional lime zest, thin lime slices
Instructions
- Preheat the oven to 350°F. Line a standard 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 2–3 minutes, or until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, coconut extract, lime zest, and lime juice.
- Add approximately one-third of the flour mixture to the butter mixture and mix on low speed until almost combined.
- Add half of the coconut milk and mix gently. Continue alternating the flour mixture and coconut milk, ending with the flour. Mix just until combined.
- Fold the shredded coconut into the batter using a spatula. Avoid overmixing.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 17–20 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes. Transfer them to a wire rack and let them cool completely before frosting.
- For the Lime Buttercream: Place the softened butter in a large mixing bowl. Beat with an electric mixer for 2–3 minutes, or until smooth and creamy.
- Add 2 1/2 cups of powdered sugar, the lime juice, lime zest, vanilla, one tablespoon of coconut milk, and a pinch of salt.
- Beat on low speed until the ingredients are combined. Increase the speed to medium-high and beat for another 2–3 minutes, or until the frosting is light and fluffy.
- Add more powdered sugar if the frosting is too thin. Add additional coconut milk, one teaspoon at a time, if it is too thick.
- Spread or pipe the lime buttercream onto the cooled cupcakes.
- Garnish each cupcake with toasted coconut, lime zest, and a small lime wedge, if desired.
