The perfect blend of lime and coconut makes these Lime Coconut Cupcakes a delicious tropical treat. You’ll love the bright tropical flavors and the homemade buttercream, topped with coconut, makes these cupcakes over-the-top delicious.
Lime Coconut Cupcakes are an ideal summertime treat. Much like these cherry limeade cupcakes and fun sailboat cupcakes, these tropical cupcakes really capture the essence of summer.
Lime Coconut Cupcakes
So often people only think of chocolate and vanilla as cupcake flavors. I love it when I can make cupcakes that are outside of the traditional flavors. With these cupcakes, lime and coconut combine to make one of the most amazing flavors. These cupcakes are sweet without being too sweet, like chocolate cupcakes can be.
How Long Do Lime Coconut Cupcakes Last
When you store these cupcakes properly they will last for about a week. You want to store the cupcakes at room temperature. Make sure they are stored in a cupcake holder or are covered well so that they do not get stale.
Can These Coconut Lime Cupcakes Be Frozen
I love freezing cupcakes that might go bad before they are eaten. When the cupcakes are topped with frosting, you want to freeze the cupcakes before freezing the cupcakes. This means I like to place the cupcakes on a plate or baking sheet in the freezer. Once the cupcakes are frozen, wrap the cupcakes in plastic wrap and move them to a freezer bag. By freezing the cupcakes first, the plastic will not stick to the frosting. Remember to remove the plastic wrap before letting the cupcakes thaw.
Cupcake Ingredients
- 1.5 cups all-purpose flour
- ½ tbsp baking powder
- Pinch salt
- 1 stick butter, softened
- 1 cup granulated sugar
- 3 eggs, room temperature
- Juice of one lime
- ¼ cup milk
- ½ cup shredded coconut
For the buttercream frosting:
- 2 sticks softened butter
- 4 cups icing sugar
- Juice of half a lime
- 1-2 tbsp milk
- 1 drop green gel food coloring
- Shredded coconut for garnishing
How to Make Lime Coconut Cupcakes
Preheat oven to 350 degrees F.
Line a muffin tin with cupcake liners and set aside.
In a bowl, sift together flour, baking powder and salt.
In another bowl, beat together butter, sugar and eggs. Add lime and stir some more.
In thirds, add dry ingredients into bowl of wet ingredients, alternating with the milk. Mix until batter completely forms.
Fold shredded coconut into the batter.
Scoop cupcake batter into each section of the muffin tin, filling it about 2/3 of the way.
Bake for 15-18 minutes and allow to cool before decorating.
Make the Buttercream
To make the buttercream, use an electric mixer to beat together butter, icing sugar, lime, and milk. Start on slow speed, then gradually increase to high.
Once the ingredients are well-incorporated and smooth, add gel food coloring, and beat more. The buttercream is ready once it forms semi-stiff peaks.
Scoop buttercream into a piping bag with Wilton #12 attached. Frost each cupcake generously.
Sprinkle cupcakes with shredded coconut. Serve and enjoy!
Lime Coconut Cupcakes
Ingredients
- 1.5 cups all-purpose flour
- ½ tbsp baking powder
- Pinch salt
- 1 stick butter softened
- 1 cup granulated sugar
- 3 eggs room temperature
- Juice of one lime
- ¼ cup milk
- ½ cup shredded coconut
For the buttercream frosting:
- 2 sticks softened butter
- 4 cups icing sugar
- Juice of half a lime
- 1-2 tbsp milk
- 1 drop green gel food coloring
- Shredded coconut for garnishing
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tin with cupcake liners and set aside.
- In a bowl, sift together flour, baking powder and salt.
- In another bowl, beat together butter, sugar and eggs. Add lime and stir some more.
- In thirds, add dry ingredients into bowl of wet ingredients, alternating with the milk. Mix until batter completely forms.
- Fold shredded coconut into batter.
- Scoop cupcake batter into each section of the muffin tin, filling it about 2/3 of the way.
- Bake for 15-18 minutes and allow to cool before decorating.
- To make the buttercream, use an electric mixer to beat together butter, icing sugar, lime and milk. Start on slow speed, then gradually increase to high.
- Once the ingredients are well-incorporated and smooth, add gel food coloring and beat more. The buttercream is ready once it forms semi-stiff peaks.
- Scoop buttercream into a piping bag with Wilton #12 attached. Frost each cupcake generously.
- Sprinkle cupcakes with shredded coconut. Serve and enjoy!
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