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Coconut Lime Cupcakes

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!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12

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

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a bowl, whisk flour, baking powder, baking soda, and salt; set aside.
  • In another large bowl, beat eggs, sugar, oil, lime zest, and lime juice until smooth.
  • Add coconut extract and coconut milk, mixing until fully combined.
  • Gradually add dry ingredients to the wet mixture, stirring until just incorporated.
  • Divide batter evenly among cupcake liners, filling each about ⅔ full.
  • Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool cupcakes completely before frosting.
  • For the frosting, beat cream cheese and butter until creamy and smooth.
  • Mix in coconut extract, then gradually add powdered sugar until fluffy.
  • Frost the cooled cupcakes and top with toasted coconut flakes and lime slices.

Notes

  • 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.