Zesty Lime Cupcakes with Coconut Cream Frosting

These moist, fluffy Lime Coconut Cupcakes are ideal for spring and summer. Light, fruity, and tender, they work well for birthdays, baby showers, potlucks, or any celebration where a refreshing dessert is welcome.

How to Make Lime Coconut Cupcakes

The full, printable recipe appears in the recipe card at the end of this post. Below is a concise step-by-step overview to give you a clear sense of the process.

• Preheat the oven to 350°F and line cupcake pans with paper liners.
• Whisk the dry ingredients together: cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.
• In a separate bowl combine the wet ingredients for the batter: buttermilk, vegetable oil, lime extract, lime juice, and lime zest. Set aside.

• Cream the butter in the mixer on medium speed until smooth, then gradually add the sugar. Beat 3–5 minutes until light and fluffy.
• Add the eggs one at a time, mixing after each addition until blended.
• With the mixer on low, alternately add the dry mixture and the buttermilk mixture, starting and ending with the dry ingredients (three additions of dry and two of liquid).
• Mix just until combined—avoid overmixing.

• Spoon about 1/4 cup batter into each lined cupcake cup.
• Bake at 350°F for 15–18 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs attached and the tops spring back when lightly touched. Ovens and pans vary, so begin checking at 15 minutes.
• This recipe yields roughly 30–32 cupcakes (approx. 1/4 cup batter each).

Coconut Frosting

Lime and coconut pair beautifully. For these cupcakes we use a simple coconut cream cheese frosting based on a classic cream cheese buttercream. It combines softened cream cheese and butter with powdered sugar, coconut extract, and a pinch of salt. The coconut extract gives the frosting a bright, tropical note that complements the lime cake.

Decorating the Lime Coconut Cupcakes

Once the cupcakes are completely cool, pipe the frosting. For an easy finish, snip the end from a disposable piping bag or use a zip-top bag and squeeze a simple spiral from the outer edge inward. Finish with a sprinkle of flaked coconut and lime zest; you can add a small lime wedge to a few cupcakes for a decorative touch.

Chill the frosted cupcakes before serving if needed, but bring them to room temperature for the best flavor and texture (about two hours out of the refrigerator).

Recipe FAQs

More Fruity Cakes

For more fruit-forward cakes, try flavors like pineapple, orange, lemon, or piña colada. If you enjoy lime desserts, consider classic Key lime cake, a lime velvet cake, or margarita cupcakes for other bright, citrusy options.

We hope you’ll try these lime cupcakes. If you enjoy citrus and tropical flavors, this combination of lime cake and coconut cream cheese frosting is a bright, crowd-pleasing treat.

Lime Cupcakes with Coconut Frosting

These lime cupcakes with coconut cream cheese frosting are moist, soft, and full of bright lime flavor balanced by creamy coconut frosting.

Prep Time: 15 mins

Cook Time: 15 mins

Course: Dessert

Servings: 30

Ingredients

• 1 1/2 sticks (170g) unsalted butter, softened (holds its shape but dents when pressed)
• 2 cups (400g) sugar
• 1 tablespoon lime extract (or 3 tbsp lime jello powder as substitute)
• 4 eggs, room temperature
• 3 cups (342g) cake flour
• 2 teaspoons baking powder (8g)
• 1/2 teaspoon baking soda (3g)
• 1/2 teaspoon salt (3g)
• 1 1/4 cups (296g) buttermilk (see notes for substitute)
• 1/4 cup lime juice (57g), about 1–2 limes
• 1/4 cup vegetable oil (54g)
• Zest of two limes
• Green coloring gel (optional)

Coconut Cream Cheese Frosting

• 2 sticks (226g) unsalted butter, softened
• 16 oz (two 8 oz packages) cream cheese, softened (use full fat)
• 6 to 6 1/2 cups (690–747g) powdered sugar, start with 6 cups and adjust
• 1/2 teaspoon salt
• 2 teaspoons coconut extract (adjust to taste)

Decoration Ideas

• Lime zest, flaked coconut, and small lime wedges (optional)

Instructions

For the Cupcakes

• Preheat the oven to 350°F and line cupcake pans with paper liners.
• Whisk together cake flour, baking powder, baking soda, and salt; set aside.
• Combine buttermilk, vegetable oil, lime extract, lime juice, and lime zest in a separate bowl; set aside.
• Cream the butter in a mixer on medium until smooth, then gradually add sugar and beat 3–5 minutes until fluffy.
• Add eggs one at a time, mixing after each until blended.
• On low speed, alternately add the dry mixture and the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined.
• Scoop about 1/4 cup batter into each cupcake liner.
• Bake at 350°F for 15–18 minutes, or until a toothpick comes out clean or with a few crumbs. Remove cupcakes from pans promptly to prevent overbaking.
• Yield: about 30–32 cupcakes.

For the Coconut Cream Cheese Frosting

• Beat the softened butter until smooth.
• Add cream cheese in pieces and mix until combined.
• Stir in coconut extract.
• Gradually add powdered sugar and mix until smooth. Adjust consistency and sweetness to taste.
• This frosting pipes best when slightly chilled. If it becomes too soft while using, briefly chill the piping bag or bowl to firm it up.

Notes

Substitute for Buttermilk: If you don’t have buttermilk, add 1 tablespoon plus 1 teaspoon vinegar or lemon juice to a measuring cup, fill to 1 1/4 cups with milk, stir, and let sit 5 minutes.

Refrigeration & Serving: Because of the cream cheese frosting, refrigerate the cupcakes. Remove them from the fridge two hours before serving to allow the frosting and cake to soften.

Recipe produces approximately 7 1/2 cups of batter.