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.
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.