Coconut Lime Cupcakes Recipe

Posted on January 29, 2026

Coconut Lime Cupcakes decorated with coconut flakes and lime zest

introduction

Coconut Lime Cupcakes Recipe bring a bright, tropical twist to classic cupcakes—soft coconut cake with zesty lime frosting that’s perfect for summer parties or cozy afternoons with tea. I love how the tang of lime balances the sweet coconut and how easy this recipe is to make ahead and share.

Why You’ll Love This Coconut Lime Cupcakes:

Bright, tropical flavor that’s refreshing and crowd-pleasing
Tender, moist crumb thanks to full-fat coconut milk
Easy to make in a single bowl with everyday ingredients
Perfect for make-ahead baking and simple to freeze
Kid-friendly and great for potlucks or summer gatherings

I also pair bold lime flavors with savory dishes sometimes—if you want a matching citrus note on the menu, try a tangy dressing like this Qdoba-style citrus lime vinaigrette recipe to echo the citrus theme.

Ingredients Needed :

Dry ingredients (structure)

All-purpose flour – 1 ½ cups (Provides structure; spoon and level for light cupcakes)
Baking powder – 1 ½ teaspoons (Helps the cupcakes rise evenly and stay fluffy)
Salt – ¼ teaspoon (Balances sweetness and enhances coconut and lime flavors)

Wet ingredients (cupcakes)

Unsalted butter – ½ cup (softened) (Creams smoothly with sugar and creates a tender crumb)
Granulated sugar – 1 cup (Adds sweetness and helps incorporate air when creamed)
Large eggs – 2 (room temperature) (Blend better into the batter and improve texture)
Coconut milk – ½ cup (full-fat) (Adds moisture and a rich coconut flavor; avoid light versions)
Fresh lime juice – 3 tablespoons (Freshly squeezed gives the brightest citrus taste)
Lime zest – 1 tablespoon (Contains essential oils that boost lime aroma and flavor)
Vanilla extract – 1 teaspoon (Rounds out flavors and adds warmth)
Sweetened shredded coconut – ¾ cup (Adds texture and enhances coconut flavor throughout)

Frosting

Cream cheese – 8 oz (softened) (Creates a tangy, smooth frosting that pairs well with lime)
Unsalted butter – ½ cup (softened) (Adds richness and structure to the frosting)
Powdered sugar – 3 to 4 cups (Sweetens and thickens the frosting; adjust for consistency)
Fresh lime juice – 1 to 2 tablespoons (Adds tang to frosting; adjust to taste)
Lime zest – 1 teaspoon (Enhances citrus aroma in the frosting)

Step-by-Step Instructions :

Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners. This sets you up for even baking.
Whisk together flour, baking powder, and salt in a bowl so the leavening is evenly distributed.
In a separate bowl, cream ½ cup softened butter with 1 cup sugar until light and fluffy (about 3–4 minutes). This traps air for tender cupcakes.
Beat in the eggs one at a time, then add coconut milk, 3 tablespoons fresh lime juice, lime zest, and vanilla. Mix just until combined — overmixing tightens the crumb.
Fold in ¾ cup shredded coconut gently. Spoon or scoop batter evenly into liners, filling about two-thirds full.
Bake 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
For frosting, beat 8 oz softened cream cheese and ½ cup softened butter until smooth. Gradually add 3–4 cups powdered sugar until you reach desired sweetness and thickness.
Stir in 1–2 tablespoons fresh lime juice and 1 teaspoon lime zest. Frost cooled cupcakes and garnish with extra shredded coconut or lime zest.

Serving Suggestions Coconut Lime Cupcakes

Serve chilled or at room temperature for the best frosting texture.
Pair with fresh berries or a tropical fruit salad for a bright dessert spread.
For parties, display on a tiered stand and sprinkle toasted coconut for visual contrast.
These cupcakes also work great boxed up as bake sale or picnic treats.

Tips for Success Coconut Lime Cupcakes

Use full-fat coconut milk for richer flavor and a moister crumb.
Bring eggs and dairy to room temperature before mixing for better emulsion and rise.
Measure flour by spooning into the cup and leveling—too much flour makes cupcakes dense.
Don’t overmix after adding flour; stop when you see no streaks to keep cupcakes tender.
If frosting is too soft, chill for 10–15 minutes before piping to hold shape.
Toast shredded coconut briefly in a dry skillet for a nuttier topping.

variation

Coconut-Lime Mini Cupcakes: Bake in mini liners for bite-sized servings; reduce bake time to 10–12 minutes.
Lime Glaze Option: Mix powdered sugar with 1–2 tablespoons lime juice for a thinner, glossy topping instead of cream cheese frosting.
Tropical Twist: Fold in ¼ cup finely chopped pineapple or mango for extra fruitiness.
Dairy-Free Version: Use coconut cream and dairy-free cream cheese to adapt for vegan diets (results will vary slightly).

FAQs

Q: Can I make the cupcakes ahead of time?
A: Yes—baked and unfrosted cupcakes store in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Frost just before serving for best texture.

Q: Can I use canned coconut milk substitutes?
A: Use full-fat canned coconut milk for moisture and flavor. Avoid “light” coconut milk, which yields a dryer cupcake.

Q: How do I prevent frosting from becoming too runny?
A: Chill the frosting briefly, add more powdered sugar to thicken, or refrigerate the filled cupcakes for 10–15 minutes to firm up before piping.

Q: Can I freeze these cupcakes?
A: Yes—freeze unfrosted cupcakes in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw and frost when ready.

Q: Will sweetened shredded coconut make these overly sweet?
A: The sweetened coconut adds texture and coconut flavor; if you prefer less sweetness, use unsweetened shredded coconut and adjust powdered sugar in the frosting.

Conclusion

If you want a tested recipe and a quick how-to video to watch while you bake, this version inspired me and pairs beautifully with bright lime flavors—see the full tutorial at Coconut Lime Cupcakes + Video | Dessert Now Dinner Later. Enjoy these sunny cupcakes at your next gathering!