Coconut Cupcakes with Lime Buttercream Frosting Recipe


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!

Servings: 12 Cupcakes


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

Recipe Notes
*Before measuring out 2/3 cup of coconut milk - stir the whole can very well. We don't want just the clear liquid or just the white solid part. I processed mine in the blender for a few short bursts first then measured out 2/3 cup.


  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. If you're planning to add toasted coconut as decoration - place 1/3 cup in an even layer on a cookie sheet. Bake in the oven at 325F for 5-10 minutes. Watch closely as it only take about 1 minute for the coconut to go from toasted to burnt. 

  8. While the cupcakes are cooling you can get started making the frosting.

  9.  In a large bowl beat the butter until very fluffy. Then add in the lime zest and beat in the powdered sugar about 1 cup at a time. 
  10. Once combined, beat in the lime juice 1 tablespoon at a time until you get the desired flavor. Finally with the mixer at medium-high speed, beat in the tablespoon of whipping cream (if needed). 
  11. Frost the cooled cupcakes using a piping bag & tip (I used a 1M tip) or a knife. Then sprinkle with toasted coconut. 

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