Flavorful Coconut Lime Cupcakes with Toasted Coconut Frosting
These moist and light cupcakes combine the zing of fresh lime with the sweetness of coconut, topped with a nutty toasted coconut frosting for a tropical twist that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
- All-purpose flour – 1 ¾ cups (220g), sifted
- Baking powder – 1 ½ teaspoons
- Salt – ¼ teaspoon
- Unsweetened shredded coconut – ¾ cup (about 60g)
- Granulated sugar – 1 cup (200g)
- Unsalted butter – ½ cup (115g), softened
- Large eggs – 2, room temperature
- Vanilla extract – 1 teaspoon
- Fresh lime zest – 2 teaspoons (from about 2 limes)
- Fresh lime juice – 2 tablespoons (about 1 lime)
- Buttermilk – ½ cup (120ml), room temperature
- For the Toasted Coconut Frosting:
- Unsalted butter – 1 cup (230g), softened
- Powdered sugar – 3 cups (360g), sifted
- Unsweetened shredded coconut – 1 cup (80g), toasted
- Fresh lime juice – 1 tablespoon
- Vanilla extract – 1 teaspoon
- Heavy cream – 2-3 tablespoons (optional, for thinning)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Toast 1 cup of shredded coconut on a baking sheet for 5-7 minutes, stirring halfway, until golden and fragrant. Set aside to cool.
- In a bowl, whisk together 1 ¾ cups flour, 1 ½ tsp baking powder, ¼ tsp salt, and ¾ cup shredded coconut.
- Using an electric mixer, beat ½ cup softened butter with 1 cup sugar until pale and fluffy, about 3-4 minutes.
- Beat in 2 eggs, one at a time, then mix in 1 tsp vanilla extract, 2 tsp lime zest, and 2 tbsp fresh lime juice.
- Alternate adding the dry ingredients and ½ cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
- Spoon batter evenly into cupcake liners, about ⅔ full.
- Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely on a wire rack before frosting.
- For the frosting, beat 1 cup softened butter until creamy. Gradually add 3 cups powdered sugar, mixing on low speed.
- Add 1 tsp vanilla extract, 1 tbsp lime juice, and 2-3 tbsp heavy cream to reach desired consistency.
- Fold in the cooled toasted coconut gently.
- Frost the cupcakes generously using a piping bag or spatula.
- Optional: Garnish with a small wedge of lime or extra toasted coconut on top.
Notes
Use fresh lime zest and juice for best flavor. Toast the shredded coconut carefully to avoid burning. Room temperature ingredients mix better and improve texture. Avoid overmixing the batter to keep cupcakes light. Adjust heavy cream in frosting for desired consistency. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use coconut milk and plant-based butter.
Nutrition
- Serving Size: 1 cupcake with frost
- Calories: 320
- Fat: 15
- Carbohydrates: 40
- Protein: 3
Keywords: coconut lime cupcakes, toasted coconut frosting, easy cupcakes, tropical cupcakes, lime zest cupcakes, homemade frosting, quick dessert