Coconut Cupcakes with Lime Buttercream Frosting

These coconut cupcakes with lime buttercream frosting have a triple dose of coconut in the cupcakes and a soft, buttery texture. Then they’re topped with creamy, fluffy lime frosting & toasted coconut. These are the perfect tropical cupcake recipe!

Sometimes you need a cupcake that tastes like summertime fun and warm, sunny days. And these Coconut Cupcakes with Lime Buttercream Frosting are exactly that.

They’re like a tropical party in cupcake form. A mini cake that says “it’s time to celebrate” if you will.

They start with a moist coconut flavored cupcake. Then they’re topped with fluffy lime frosting. I absolutely love the sweet coconut flavor and tangy lime- iness of the frosting. The lime isn’t bitter at all – but instead it’s smooth, creamy and deliciously fresh tasting.

If you’re looking for cupcakes that are perfect for summer, or a tropical themed party – or just want a cupcake that’s a little different than your regular vanilla or chocolate – then you should definitely give these coconut cupcakes with lime buttercream frosting a try.

These coconut cupcakes with lime buttercream frosting have a triple dose of coconut in the cupcakes and soft, buttery texture. Then they're topped with creamy, fluffy lime frosting & toasted coconut. These are the perfect tropical cupcake recipe!

Course: Dessert    Servings: 12 Cupcakes Calories: 452 kcal

Ingredients

Coconut Cupcakes

• 1/2 cup shredded sweetened coconut
• 1 cup all purpose flour
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter , room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2/3 cup coconut milk , mixed very well*

Lime Buttercream Frosting

• 1/3 cup sweetened shredded coconut , for decorating (optional)
• 3/4 cup unsalted butter , softened to room temperature
• 1.5 tablespoons lime zest
• 3.5-4.5 cup powdered sugar , sifted
• 2 tablespoons lime juice , freshly squeezed - not from the bottle
• 1 tablespoon whipping cream , if needed
• 2-3 drops green food coloring , optional

Instructions

1. Preheat the oven to 350F degrees and line a muffin pan with muffin papers. 
2. Place the 1/2 cup shredded coconut in a food processor or blender and process until it's a fine powder.  
3. Then in a medium bowl whisk together the flour, processed coconut, baking powder and salt.
4. Beat the butter and sugar together in a large bowl using an electric mixer until fluffy. Beat in the eggs, vanilla extract & coconut extract. 
5. Turn the mixer down to low speed and beat in the flour mixture followed by the coconut milk.* 
6. Spoon the batter into the prepared muffin papers and bake for 15-17 minutes or until an inserted toothpick comes out clean. 
7. Visit justsotasty.com for full instructions.