These Coconut Lime Cupcakes are a spring-inspired dessert packed with bright, tropical flavors. The cupcakes are light and fluffy, and the frosting has just the right amount of sweetness. Decorate these finished cupcakes with a little toasted coconut and a lime wedge!
Hey!molly from here what did molly do. I’m a recipe developer, photographer and writer in a little corner of the internet. From healthy sweet treats like Blueberry Basil Popsicles and Greek Yogurt Banana Bread to indulgent desserts like these cupcakes, I’m a fan of all things sweet.
I especially love spring sweets. A great Christmas cookie or pumpkin pie, don’t get me wrong.But there’s something special about an exciting citrus dessert or refreshing favorite that gets me excited for the warm weather to come
That’s exactly what these Coconut Lime Cupcakes do! One bite and I wasn’t immediately transported to the beach to soak up the sun and relax. It’s a reminder to live a slower, simpler life. And one that involves a lot of sunlight.
That’s a lot of pressure for a small cupcake, but trust me, these Coconut Lime Cupcakes don’t deliver emotion or flavor. Speaking of taste. Let’s talk about all the ways you can enhance the flavor of these Coconut Lime Cupcakes.
Start with coconut:
Toasted Coconut: Real coconut is a must in this recipe! I’m a big fan of toasting the coconut before adding it to the batter and spreading it on top because it brings out a lot of toasty flavor. In my book, color = flavor. Light brown and sweet coconut is the perfect complement to these Coconut Lime Cupcakes. Bake shredded coconut at 325°F for 10 minutes, stirring halfway through. It’s that simple to make a huge flavor impact!
Coconut Milk: This is my little secret! The special ingredients in these cupcakes add even more coconut flavor and also provide an amazing texture. Typically, you’ll find canned coconut milk in the baking section. It’s usually right next to the evaporated milk! If you can’t find it or don’t want to make a special trip, you can use regular milk (I guess), but I highly recommend coconut milk.
Coconut Extract: A little goes a long way here. A small amount is fine, just add a little coconut so it’s not overwhelmed by all the lime that’s showing up in these cupcakes.
Now for lime:
Lime zest: Lime zest provides a lot of extra zest to recipes. It also has a dark green color, which brings a little green to the cupcakes and lets people know there are limes in them. I add it to cupcakes and frosting!
Lime Juice: This is just another way to get that extra lime zest in these Coconut Lime Cupcakes. It’s rich and vibrant, right in the cupcake itself and in the frosting.
For obvious reasons, coconut and lime are the main ingredients in these Coconut Lime Cupcakes. The rest of the recipe is pretty straightforward in the cupcake world. Common ingredients like flour, sugar, and butter are also needed.
Some tips to make these cupcakes even better:
- Make sure you use room temperature butter for your cupcakes and frosting. I like to keep mine out of the fridge for about 2 hours before baking. If you push in gently with your finger, you should get an indentation in the butter.
- Do not over mix the cupcake batter. You don’t want to end up with dense cupcakes! Mix until just combined and call it a day.
- Do not over mix the frosting! The light and fluffy frosting is the result of butter that has been thoroughly beaten. Be sure to follow the directions carefully and sand the icing well.
- Fill cupcakes halfway. It looks like you didn’t fill them, but I promise you did. These cupcakes will rise a lot! The last thing you want is a cake that overflows the edges. It just doesn’t look good! And they don’t bake evenly either.
If you follow these tips, I guarantee you’ll end up with light and fluffy coconut lime cupcakes with a killer frosting every time. The coconut and lime flavor will wow all your family and friends.
When you’re done, you’ll all imagine yourself at the beach!