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Creamy Coconut Lime Cupcakes with Dreamy Cream Cheese Frosting

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These cupcakes combine the tropical flavors of coconut and lime with a moist, tender crumb and a light, tangy cream cheese frosting. Perfect for gatherings or a sweet treat with a fresh twist.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (about 60g) unsweetened shredded coconut, finely shredded
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ½ cup (120ml) full-fat coconut milk
  • 2 teaspoons fresh lime zest (from about 2 limes)
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tablespoon fresh lime juice
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and shredded coconut. Set aside.
  3. In a large bowl, beat sugar and eggs with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Add melted butter (cooled), coconut milk, lime zest, lime juice, and vanilla extract to the wet ingredients and mix until combined.
  5. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just blended. Do not overmix.
  6. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and cupcakes spring back when pressed.
  8. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make the frosting, beat cream cheese and softened butter together until smooth and creamy, about 2 minutes.
  10. Gradually add powdered sugar on low speed until combined, then add lime juice, vanilla extract, and salt.
  11. Beat on medium-high speed for 2-3 minutes until frosting is light and fluffy.
  12. Frost the cooled cupcakes generously using a spatula or piping bag. Optionally, sprinkle with lime zest or toasted coconut.

Notes

Do not overmix the batter to keep cupcakes light and fluffy. Use room temperature eggs for better texture. If frosting is too soft, chill for 10-15 minutes before frosting. Fresh lime zest is preferred for best flavor. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut yogurt and dairy-free butter alternatives.

Nutrition

Keywords: coconut lime cupcakes, cream cheese frosting, tropical cupcakes, easy cupcakes, homemade frosting, coconut cupcakes, lime zest, summer dessert

Find it online: https://katedishes.com/creamy-coconut-lime-cupcakes-recipe-easy-homemade-frosting-tips/