Description
These fresh coconut cupcakes are moist, tender, and bursting with tropical flavor, thanks to real coconut and creamy coconut milk. Topped with a tangy lime buttercream frosting, they’re the perfect treat for any occasion and guaranteed to bring a little sunshine to your table.
Ingredients
- 1 1/4 cups (150g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) canned full-fat coconut milk
- 3/4 cup (60g) freshly grated coconut (or unsweetened desiccated coconut, soaked if needed)
- Zest from 1 lime
- For the Lime Buttercream Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon finely grated lime zest
- 1–2 tablespoons heavy cream or coconut milk, as needed
- Pinch of salt
- For Garnish (optional):
- Toasted coconut flakes
- Extra lime zest
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Allow butter and eggs to come to room temperature. Sift together flour, baking powder, and salt in a medium bowl.
- Using a hand or stand mixer, beat softened butter (1/2 cup) with sugar (3/4 cup) on medium speed until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until just combined.
- With mixer on low, add half the dry flour mixture. Mix until mostly incorporated. Add all coconut milk (1/2 cup) and lime zest, mixing gently. Add remaining flour mixture and mix until just combined. Do not overmix.
- Gently fold in freshly grated coconut (3/4 cup) with a rubber spatula.
- Spoon batter evenly into lined muffin cups, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be lightly golden and spring back when pressed.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the lime buttercream: Beat softened butter (1/2 cup) on medium speed until creamy, about 1 minute. Gradually add powdered sugar (2 cups), beating on low to combine. Add lime juice (2 tbsp), lime zest (1 tsp), and a pinch of salt. Beat until smooth and fluffy, 2–3 minutes, adding heavy cream or coconut milk (1–2 tbsp) as needed for desired consistency.
- Frost cooled cupcakes with lime buttercream using a piping bag or offset spatula. Garnish with toasted coconut flakes and extra lime zest if desired.
Notes
For best results, use room temperature ingredients and freshly grated coconut. If using desiccated coconut, soak it in a little coconut milk for extra moisture. Rotate the muffin tin halfway through baking for even color. Toast coconut flakes in a dry skillet for garnish, watching closely to prevent burning. The recipe can be adapted for gluten-free or dairy-free diets by using appropriate substitutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20
- Sodium: 120
- Fat: 12
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: coconut cupcakes, lime buttercream, tropical dessert, easy cupcakes, coconut lime cupcakes, summer baking, nut-free dessert, party cupcakes, homemade cupcakes, coconut milk cupcakes