If you’re searching for a bright, tropical treat that’s guaranteed to brighten any day, this Coconut Lime Cupcakes Recipe is pure sunshine in cupcake form. These moist, fluffy cupcakes bring together the rich, creamy flavor of coconut and the zesty punch of fresh lime, creating a perfect balance that’s both refreshing and indulgent. Whether you’re whipping up a batch for a summer party or simply craving a tropical escape, these cupcakes deliver a deliciously memorable experience with every bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to ensuring your Coconut Lime Cupcakes Recipe turns out perfectly. Each component plays a vital role, providing the right texture, flavor, and moisture to make these cupcakes so irresistible.
- All-purpose flour (1 ½ cups): The structure for your cupcakes, giving them a light, tender crumb.
- Baking powder (1 ½ teaspoons): Helps the cupcakes rise beautifully and become fluffy.
- Salt (¼ teaspoon): Balances the sweetness and enhances the flavors.
- Unsalted butter (½ cup, softened): Adds richness and a moist texture to the batter.
- Granulated sugar (1 cup): Sweetens the cupcakes just right without overpowering.
- Large eggs (2): Bind the ingredients and contribute to the fluffiness.
- Vanilla extract (1 teaspoon): Deepens the flavor and complements the tropical notes.
- Coconut extract (½ teaspoon): Amplifies the coconut essence for a more vibrant taste.
- Lime zest (from 1 lime): Adds that fresh, zingy citrus aroma and flavor.
- Fresh lime juice (2 tablespoons): Brings tartness and brightness to the cupcakes.
- Canned coconut milk (½ cup, well-shaken): Offers moisture and a creamy coconut undertone.
- Sweetened shredded coconut (½ cup): Infuses texture and bursts of coconut flavor throughout each cupcake.
How to Make Coconut Lime Cupcakes Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to ensure your cupcakes come out cleanly and look beautiful once baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps to evenly distribute the leavening agent and seasoning for the perfect rise and flavor balance.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This process is essential as it incorporates air, contributing to your cupcakes’ tender crumb.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract, coconut extract, lime zest, and fresh lime juice to infuse your batter with that signature tropical flair.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, alternating with the coconut milk. Start and finish with the dry ingredients to maintain the batter’s perfect consistency—just the right balance of moist and fluffy.
Step 6: Fold in Shredded Coconut
Gently stir in the sweetened shredded coconut to add delightful bursts of chewy coconut flavor and texture throughout the cupcakes.
Step 7: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Coconut Lime Cupcakes Recipe
Garnishes
To make your Coconut Lime Cupcakes Recipe pop even more, top them with fresh lime zest and a sprinkle of toasted coconut. This adds a lovely contrasting texture and brightens each bite with a burst of citrus and toasty coconut aroma.
Side Dishes
Serve these cupcakes alongside a cup of freshly brewed green tea or a tangy fruit salad featuring tropical fruits like pineapple and mango. These side dishes complement the cupcakes’ flavors without overpowering their delicate balance of coconut and lime.
Creative Ways to Present
For an extra festive touch, pipe a swirl of coconut buttercream or cream cheese frosting on top. Then, garnish with a thin slice of candied lime or a few extra toasted coconut flakes. If you want to get really fancy, serve the cupcakes in mini tropical-themed cupcake wrappers and add a small cocktail umbrella for that island vibe!
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Keeping them well covered will prevent the cupcakes from drying out and preserve their moist texture.
Freezing
You can freeze these cupcakes without frosting for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, thaw them overnight in the refrigerator before frosting.
Reheating
To revive the freshness, warm the cupcakes slightly in a microwave for about 10 to 15 seconds. This will bring back their soft, moist texture without drying them out. If frozen, ensure they’re fully thawed before warming.
FAQs
Can I use unsweetened coconut instead of sweetened shredded coconut?
Absolutely! Using unsweetened shredded coconut will reduce the overall sweetness of your cupcakes, which is great if you prefer a less sugary treat. It will still provide that signature coconut texture and flavor.
Is coconut extract necessary for this recipe?
The coconut extract really enhances the coconut flavor, making it more pronounced. However, if you don’t have any on hand, you can still make delicious cupcakes without it, though the coconut notes will be more subtle.
Can I substitute the all-purpose flour with a gluten-free version?
Yes, you can substitute a gluten-free all-purpose flour blend, but make sure it includes xanthan gum or another binder. The texture might be slightly different, but the flavors will remain just as delightful.
What frosting pairs best with these cupcakes?
Cream cheese frosting or a coconut buttercream frosting pairs wonderfully with these cupcakes. The creamy frostings complement the tropical flavors and add extra indulgence to every bite.
How do I avoid drying out the cupcakes while baking?
Be careful not to overbake. Start checking for doneness at around 18 minutes by inserting a toothpick in the center. Once it comes out clean or with a few moist crumbs, the cupcakes are ready to come out of the oven.
Final Thoughts
Making this Coconut Lime Cupcakes Recipe is like inviting a little tropical paradise right into your kitchen. The combination of coconut’s creamy sweetness and the bright zing of lime creates a cupcake that’s both comforting and refreshingly vibrant. I cannot recommend trying this recipe enough—it’s perfect for sharing with friends, brightening up an afternoon, or simply treating yourself. Go ahead and whip up a batch—you’ll be so glad you did!
Print
Coconut Lime Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Coconut Lime Cupcakes, perfectly balanced with zesty lime and rich coconut. Soft and tender with a subtle tropical twist, these cupcakes are ideal for summer gatherings or anytime you crave a refreshing dessert.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- ½ cup canned coconut milk, well-shaken
Additional
- ½ cup sweetened shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, creating a well-blended dry mix that will help the cupcakes rise evenly.
- Cream Butter and Sugar: Using a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Flavors: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition for proper emulsification. Stir in vanilla extract, coconut extract, lime zest, and lime juice to infuse bright tropical flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the dry ingredients. This careful mixing ensures a smooth, well-incorporated batter without overmixing.
- Fold in Coconut: Gently stir in the sweetened shredded coconut, adding texture and enhancing the coconut flavor throughout the cupcakes.
- Fill Cupcake Liners: Evenly distribute the batter among the cupcake liners, filling each about ¾ full to allow space for rising without spilling over.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting, ensuring a perfect texture and flavor.
Notes
- Top with lime zest and toasted coconut for extra flavor and texture.
- These cupcakes pair wonderfully with cream cheese or coconut buttercream frosting.
- You can substitute unsweetened coconut if you prefer a less sweet cupcake.
