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Coconut Cupcakes with Lime Buttercream Frosting

Delightful Coconut Cupcakes topped with zesty Lime Buttercream Frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Coconut Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (unsweetened)
For the Lime Buttercream Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon lime zest
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, cream the softened butter until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs, one at a time, then add the coconut milk and vanilla extract, blending until smooth.
  5. Gradually add the dry mixture to the wet ingredients and mix until just combined. Gently fold in the shredded coconut.
Baking
  1. Divide the batter evenly into the prepared liners, filling each about 2/3 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, lime juice, lime zest, and a pinch of salt. Beat until fluffy and spreadable.
  3. Once the cupcakes are completely cool, frost them generously with the lime buttercream and sprinkle extra shredded coconut on top if desired.

Notes

For a more intense citrus kick, add more lime zest to the frosting. If you're out of lime, substitute with lemon juice for a refreshing twist. Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.