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The Best Coconut Cupcakes With Zesty Lime Buttercream (Soft, Fluffy & Easy Recipe) - A Bright, Bakery-Style Treat

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cupcakes: 1 1/2 cups (190 g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract (optional but recommended)
  • 1/2 cup (120 ml) canned full-fat coconut milk, stirred
  • 1/4 cup (60 ml) milk, room temperature (dairy or unsweetened non-dairy)
  • 3/4 cup (60 g) unsweetened shredded coconut
  • Zest of 1 lime
  • For the zesty lime buttercream: 3/4 cup (170 g) unsalted butter, softened
  • 2 1/2–3 cups (300–360 g) powdered sugar, sifted
  • 2–3 tbsp fresh lime juice, to taste
  • Zest of 1–2 limes
  • 1–2 tbsp coconut milk or regular milk, as needed
  • Pinch of salt
  • Optional garnish: Extra shredded coconut, thin lime slices, or lime zest

Method
 

  1. Prep the basics: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Stir the coconut milk until smooth.
  2. Whisk dry ingredients: In a bowl, whisk flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl, beat butter and sugar on medium-high until pale and fluffy, about 3 minutes.
  4. Add eggs and flavor: Beat in eggs one at a time, then mix in vanilla, coconut extract (if using), and lime zest. Scrape bowl as needed.
  5. Combine wet and dry: On low speed, add half the dry mix, then the coconut milk and regular milk. Add remaining dry mix and beat just until combined. Fold in shredded coconut. The batter should be thick but scoopable.
  6. Fill and bake: Divide batter among liners, filling each about 2/3 full. Bake 16–20 minutes, until tops spring back and a toothpick comes out clean.
  7. Cool completely: Let cupcakes cool in the pan 5 minutes, then move to a rack to cool fully before frosting.
  8. Make the buttercream: Beat butter until creamy, 1 minute. Add 2 1/2 cups powdered sugar, lime zest, 2 tbsp lime juice, and a pinch of salt. Beat until fluffy, adding more lime juice or milk for a softer texture and more powdered sugar for a stiffer one.
  9. Frost and garnish: Swirl or pipe frosting onto cooled cupcakes. Top with extra coconut or a sprinkle of lime zest.