These coconut cupcakes with lime buttercream frosting have a triple dose of coconut in the cupcakes and soft, buttery texture. Then they’re topped with creamy, fluffy lime frosting & toasted coconut. These are the perfect tropical cupcake recipe!
Servings: 12 Cupcakes
1/2 cup shredded sweetened coconut
1 cup all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter , room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2/3 cup coconut milk , mixed very well*
Lime Buttercream Frosting
1/3 cup sweetened shredded coconut , for decorating (optional)
3/4 cup unsalted butter , softened to room temperature
1.5 tablespoons lime zest
3.5-4.5 cup powdered sugar , sifted
2 tablespoons lime juice , freshly squeezed – not from the bottle
1 tablespoon whipping cream , if needed
2-3 drops green food coloring , optional
*Before measuring out 2/3 cup of coconut milk – stir the whole can very well. We don’t want just the clear liquid or just the white solid part. I processed mine in the blender for a few short bursts first then measured out 2/3 cup.
- Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
- Place the 1/2 cup shredded coconut in a food processor or blender and process until it’s a fine powder.
- Then in a medium bowl whisk together the flour, processed coconut, baking powder and salt.
- Visit Coconut Cupcakes with Lime Buttercream Frosting @ justsotasty.com for full instructions.