These Coconut Lime Cupcakes bring a burst of tropical flavor in every bite — fluffy, moist, and perfectly balanced between sweet coconut and tangy lime. Topped with silky coconut cream cheese frosting and finished with toasted coconut flakes, they’re the perfect homemade cupcakes for summer gatherings, brunches, or special celebrations. Simple, refreshing, and irresistibly delicious!

Why You’ll Love This Recipe

You’ll love this Coconut Lime Cupcake Recipe because it’s bright, creamy, and bursting with tropical flavor. Each cupcake has a light, tender crumb and just the right amount of lime zest for a citrusy kick. The coconut cream cheese frosting adds a smooth, tangy sweetness that ties everything together beautifully. Whether you’re baking for birthdays, baby showers, or simply craving a sunny, island-inspired treat, these lime coconut cupcakes never disappoint.

Coconut Lime Cupcakes

When it comes to desserts that feel like sunshine in cupcake form, nothing compares to Coconut Lime Cupcakes. They’re bright, fresh, and packed with tropical personality — the kind of dessert that makes you smile with the first bite. The combination of sweet coconut and zesty lime feels both indulgent and refreshing, offering a light twist on traditional cupcake flavors.

Cupcakes are always a crowd-pleaser, but these take things to another level. With their tender crumb, creamy frosting, and subtle tang, they strike that perfect balance between comfort and sophistication. They’re equally at home at a casual backyard party or a fancy dessert table, which makes them one of the most versatile homemade cupcake recipes you can bake.

The secret to their delicious texture lies in the coconut milk. It gives the cupcakes a soft, moist crumb while amplifying that rich, tropical aroma. Paired with lime juice and zest, it adds a brightness that cuts through the sweetness, making each bite balanced and crave-worthy.

What really makes this recipe shine is how easy it is. You don’t need fancy tools or professional experience — just a bowl, a whisk, and a love for fresh, summery flavors. With simple pantry ingredients and a few limes, you can whip up bakery-quality cupcakes right at home.

These cupcakes also double as an elegant dessert for any celebration. The light green hue from the lime zest and the golden specks of toasted coconut make them naturally beautiful. Top them with thin lime slices or a sprinkle of toasted flakes for a presentation that looks as good as it tastes.

If you’re a fan of tropical desserts, these cupcakes hit all the right notes. They’re inspired by the flavors of the islands — coconut for sweetness and creaminess, lime for zest and tang, and a rich frosting that ties it all together. The result is a dessert that’s vibrant, aromatic, and pure joy to eat.

One of the best things about this recipe is its balance. The lime’s acidity keeps the cupcake from being overly sweet, while the cream cheese frosting adds a luscious tang that complements the tropical notes. The toasted coconut on top adds both texture and warmth, giving each bite a satisfying crunch.

These Coconut Lime Cupcakes are also highly customizable. You can make them more citrus-forward with extra lime zest, or sweeter with a bit more frosting. Add a hint of rum extract (optional) for an extra tropical kick — though they’re just as delicious without it.

They’re also great make-ahead treats. Bake the cupcakes a day early, frost before serving, and store them in the fridge for easy entertaining. The flavors actually deepen overnight, making them even more irresistible the next day.

In every way, these Coconut Lime Cupcakes embody the essence of summer — light, fragrant, and full of flavor. Whether you’re celebrating a special occasion or simply want to brighten your day, they’re the perfect dessert to share with friends, family, and anyone who loves a little sunshine on their plate.

Servings & Time

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18–20 minutes
Total Time: 40 minutes

Ingredients

Cupcakes

• 1¼ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 large eggs

• ¾ cup sugar

• ½ cup oil

• 2–3 tsp lime zest (from 1 lime)

• 4 tbsp lime juice (about 1 medium lime)

• 1 tsp coconut extract

• ¾ cup canned coconut milk

Coconut Frosting & Garnishes

• 8 oz cream cheese (Neufchâtel or regular)

• ½ cup unsalted butter, softened

• 1½ tsp coconut extract

• 1½ cups powdered sugar, sifted

• 2–4 tbsp toasted coconut flakes

• Lime slices, cut into quarters (for garnish)

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. In a bowl, whisk flour, baking powder, baking soda, and salt; set aside.

3. In another large bowl, beat eggs, sugar, oil, lime zest, and lime juice until smooth.

4. Add coconut extract and coconut milk, mixing until fully combined.

5. Gradually add dry ingredients to the wet mixture, stirring until just incorporated.

6. Divide batter evenly among cupcake liners, filling each about ⅔ full.

7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.

8. Cool cupcakes completely before frosting.

9. For the frosting, beat cream cheese and butter until creamy and smooth.

10. Mix in coconut extract, then gradually add powdered sugar until fluffy.

11. Frost the cooled cupcakes and top with toasted coconut flakes and lime slices.

Tips

• For extra flavor: Add a pinch of lime zest to the frosting.

• Toasted coconut tip: Stir constantly for even browning; it burns quickly!

• Storage: Keep refrigerated up to 4 days or freeze unfrosted cupcakes up to 2 months.

• Presentation: Serve on a white platter with extra lime zest sprinkled on top.

• Variation: Substitute lemon for lime for a bright citrus twist.