Coconut Lime Cupcakes

My daughter came home from school last week holding a half-crumpled flyer from a bake sale. “Mom,” she grinned, “we need to bring something cool this time. Not just brownies.” Challenge accepted.

After a long afternoon of flipping through my old recipe binder (the one with flour fingerprints and sticky notes from years past), I landed on an idea that felt like sunshine: coconut and lime. It reminded me of the beachy honeymoon trip my husband and I took back in the day—when all we ate were tropical fruits, grilled fish, and coconut desserts from a local food truck. That trip is still our favorite memory. I thought, why not bottle that sweet-tart, breezy feeling into a cupcake?

So that weekend, I rolled up my sleeves, blasted my “baking vibes” playlist, and got to work. The kitchen smelled like a summer day. My mixer swirled up lime zest and coconut milk like it was churning out magic. When I finally bit into the first fluffy cupcake—topped with the silkiest lime cream cheese frosting—I knew we had a winner. They were bright, sweet, tangy, and just indulgent enough without going overboard.

That Monday morning, my daughter proudly marched into school with a box full of tropical joy. And from what I heard later, they were the first to disappear.

Short Description

Light, fluffy, and infused with tropical flavor, these Coconut Lime Cupcakes combine creamy coconut milk and zesty lime for a sweet, tangy bite. Topped with velvety lime cream cheese frosting, they’re a crowd-pleasing treat that feels like sunshine in dessert form.

Key Ingredients

For the Cupcakes:

• 1 cup coconut milk (full-fat, well-shaken)
• 1 tablespoon lime zest (from about 2 limes)
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt

For the Lime Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tablespoon lime juice (freshly squeezed)
• 1 teaspoon lime zest
• ½ teaspoon vanilla extract

Tools Needed

• Standard muffin tin
• Paper cupcake liners
• Hand or stand mixer
• Microplane or zester
• Mixing bowls (medium and large)
• Rubber spatula
• Cooling rack
• Piping bag and tip (optional)

Cooking Instructions

Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. Set aside.

Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, sugar, melted butter, vanilla extract, coconut milk, and lime zest until smooth and fully combined.

Step 3: Sift and Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. Stir just until combined—don’t overmix.

Step 4: Fill and Bake
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.

Step 5: Cool Completely
Transfer cupcakes to a cooling rack. Let them cool completely before frosting.

Step 6: Make the Frosting
In a medium bowl, beat the cream cheese and softened butter together until smooth and creamy. Add the powdered sugar one cup at a time, then mix in lime juice, zest, and vanilla extract. Beat until fluffy—about 2–3 minutes.

Step 7: Frost and Finish
Once cupcakes are cool, frost them using a piping bag or spread the frosting with a spatula. Garnish with extra lime zest, toasted coconut, or even a thin lime slice if you’re feeling fancy.

Why You’ll Love This Recipe

– Fluffy, moist texture every time

– Perfect balance of tangy and creamy

– Great for parties, bake sales, or just because

– Pairs well with tea, coffee, or tropical drinks

– Easy to make with pantry-friendly ingredients

Mistakes to Avoid & Solutions

Mistake 1: Overmixing the batter
Solution: Fold the dry ingredients gently into the wet ones until just combined. Overmixing creates dense cupcakes.

Mistake 2: Using cold ingredients
Solution: Make sure eggs, butter, and cream cheese are at room temperature for smooth blending.

Mistake 3: Skipping the zest
Solution: Don’t substitute bottled lime juice for fresh zest. Zest brings out real citrus aroma and flavor.

Mistake 4: Filling liners too full
Solution: Only fill the liners 2/3 of the way. This gives the cupcakes room to rise without overflowing.

Mistake 5: Frosting warm cupcakes
Solution: Let cupcakes cool completely before frosting, or the cream cheese will melt.

Serving and Pairing Suggestions

Serve these cupcakes on a large platter with a sprinkle of toasted coconut on top.

Pair them with iced green tea, sparkling water with lime, or a light white wine like Riesling.

They shine in tropical-themed parties, baby showers, brunches, and sunny afternoon gatherings.

Serve family-style on a cake stand with lime wedges for decor.

Storage and Reheating Tips

Refrigerator: Store frosted cupcakes in an airtight container in the fridge for up to 4 days.

Freezer: Freeze unfrosted cupcakes for up to 2 months. Wrap individually and store in a zip-top freezer bag.

Reheating: Thaw frozen cupcakes overnight in the fridge or on the counter for 1–2 hours. Bring to room temperature before serving.

Frosting Storage: Store leftover frosting in an airtight container in the fridge for up to 5 days.

FAQs

1. Can I use canned coconut cream instead of coconut milk?
No—coconut cream is much thicker and will change the texture. Stick with full-fat coconut milk for balance.

2. Can I use lime juice instead of lime zest in the batter?
It’s not recommended. Zest adds aroma and flavor without extra moisture. Lime juice alone won’t do the trick.

3. Do I need to refrigerate these cupcakes?
Yes, because of the cream cheese frosting. Keep them chilled and bring them to room temperature before serving.

4. Can I make the frosting ahead of time?
Absolutely. Store it in the fridge in a sealed container for up to 5 days. Let it soften slightly and re-whip before using.

5. What if my frosting is too soft?
Pop it in the fridge for 15–20 minutes, then whip it again. You can also add 1–2 tablespoons more powdered sugar if needed.

Tips & Tricks

Shake the coconut milk well before opening; it often separates.

Use a microplane for fine zest—it blends better into the batter and frosting.

If piping frosting, chill it for 10 minutes to firm it up for cleaner swirls.

For extra coconut flavor, toast shredded coconut and sprinkle it on top.

Want more zing? Add a drop of lime extract to the frosting.

Recipe Variations

Coconut Pineapple Cupcakes
Swap lime zest for ½ cup crushed pineapple (drained well). Omit the lime frosting and top with whipped cream and a cherry for a piña colada twist.

Vegan Coconut Lime Cupcakes
Replace eggs with ½ cup unsweetened applesauce, use plant-based butter, and vegan cream cheese. Stick with full-fat coconut milk for moisture.

Gluten-Free Option
Substitute all-purpose flour with a 1:1 gluten-free baking blend. Add ¼ teaspoon xanthan gum if your blend doesn’t include it.

Mango Lime Cupcakes
Add ½ cup diced mango to the batter. The tropical sweetness pairs beautifully with the lime frosting.

Coconut Lime Cupcakes

Light, fluffy, and bursting with tropical flavor, these Coconut Lime Cupcakes blend creamy coconut milk and fresh lime, topped with smooth lime cream cheese frosting for a bright, tangy finish.

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Ingredients

  

For the Cupcakes:

• 1 cup coconut milk full-fat, well-shaken
• 1 tablespoon lime zest from about 2 limes
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt

For the Lime Cream Cheese Frosting:

• 8 oz cream cheese softened
• ¼ cup unsalted butter softened
• 2 cups powdered sugar
• 1 tablespoon lime juice freshly squeezed
• 1 teaspoon lime zest
• ½ teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
• In a large bowl, whisk the eggs, sugar, melted butter, vanilla, coconut milk, and lime zest until smooth.
• In a separate bowl, whisk the flour, baking powder, and salt. Gently fold it into the wet mixture until just combined. Don’t overmix.
• Scoop the batter into the cupcake liners, about 2/3 full. Bake for 18–20 minutes, or until a toothpick comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool fully.
• In a bowl, beat the cream cheese and butter until creamy. Add powdered sugar gradually, then mix in lime juice, zest, and vanilla. Beat until fluffy.
• Frost the cupcakes once they’re cool. Add lime zest, toasted coconut, or a lime slice on top if you’d like.