When I stepped off a plane in Key West years ago, the first thing I noticed wasn’t the swaying palms or the turquoise sea—it was the scent. A soft breeze carried the tang of fresh citrus and the creamy sweetness of coconut from a nearby bakery. I was instantly transported.
That memory, tucked into the corner of my mind for years, came back unexpectedly while sorting through my grandmother’s recipe box. Among the fading index cards and chocolate-stained pages was one labeled “Coconut Lime Cupcakes – light and zesty!” in her familiar handwriting. I smiled, remembering how she’d hum little tunes as she baked, zesting limes with care and always licking the beaters with a mischievous grin.
Curious, I tried her recipe with a few modern tweaks, and that old bakery memory came flooding back. The blend of creamy coconut milk and punchy lime zest brings a tropical brightness to every bite. These cupcakes are tender, full of flavor, and not too sweet—perfect with a cup of tea in the afternoon or a breezy summer get-together. Over time, this recipe became a favorite at family birthdays, church bake sales, and lazy Sunday brunches.
Now, whenever I whip up a batch, I like to think I’m blending generations—my grandmother’s heart and my own little touches. The scent that fills the kitchen feels like home.
Short Description
Soft, fluffy coconut lime cupcakes infused with creamy coconut milk and fresh lime zest, topped with a tangy lime cream cheese frosting—bright, tropical, and irresistibly fresh.
Key Ingredients
For the Cupcakes:
- 1 cup coconut milk (full-fat, well-shaken)
- 1 tablespoon lime zest (from about 2 limes)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
For the Lime Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon lime zest
- ½ teaspoon vanilla extract
Tools Needed
- Electric mixer or stand mixer
- Mixing bowls
- 12-cup muffin tin
- Cupcake liners
- Microplane or fine grater (for zesting)
- Rubber spatula
- Cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together melted butter, sugar, eggs, vanilla extract, coconut milk, and lime zest. Whisk until the mixture is smooth and slightly thickened.
Step 3: Combine the Dry Ingredients
In another bowl, sift together flour, baking powder, and salt. This keeps the cupcakes light and fluffy.
Step 4: Combine Wet and Dry
Gradually add the dry mixture into the wet, stirring gently with a spatula until just combined. Do not overmix—this can make the cupcakes dense.
Step 5: Fill and Bake
Divide the batter evenly among the 12 cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. The tops should look lightly golden and bounce back when touched. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Frosting
In a mixing bowl, beat the cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, then mix in lime juice, zest, and vanilla. Beat until the frosting is thick, creamy, and holds its shape. If it’s too soft, chill for 10 minutes before using.
Step 7: Frost and Decorate
Once cupcakes are completely cool, frost generously using a piping bag or a simple swirl with a spatula. Garnish with extra lime zest or toasted coconut if you’d like a pretty finish.
Why You’ll Love This Recipe
– Moist, soft texture that stays tender for days
– Simple, pantry-friendly ingredients
– Naturally tropical and refreshing—perfect for warm weather
– A great make-ahead dessert for parties or picnics
– Balanced sweetness with a tangy cream cheese topping
– Versatile enough for birthdays, brunches, or casual snacks
Mistakes to Avoid & Solutions
1. Using cold ingredients
Cold eggs or butter can cause the batter to curdle. Let all ingredients reach room temperature for a smooth mix.
2. Overmixing the batter
Too much mixing develops the gluten in flour, making the cupcakes tough. Mix only until the flour disappears.
3. Skipping the zest
Lime juice alone doesn’t give enough flavor. The zest carries the fragrant oils—don’t skip it, and use a microplane for best results.
4. Filling liners unevenly
Uneven cupcake sizes mean uneven baking. Use a scoop or measuring cup to fill liners ¾ full.
5. Frosting warm cupcakes
Frosting melts on warm cakes. Always cool cupcakes fully before adding frosting. If you’re in a rush, pop them in the fridge.
Serving and Pairing Suggestions
Serve these cupcakes at room temperature for the softest texture. They’re perfect for:
– A tropical-themed brunch
– Baby showers or tea parties
– Light dessert after grilled fish or chicken
– Paired with iced herbal tea, lime soda, or a sparkling coconut water
– Family-style trays at picnics or gatherings
– Topped with a spoonful of whipped cream and a lime wedge for flair
Storage and Reheating Tips
Refrigerator: Store frosted cupcakes in an airtight container in the fridge for up to 4 days. Let sit at room temp for 30 minutes before serving.
Freezer: Freeze unfrosted cupcakes for up to 2 months. Wrap tightly in plastic and place in a freezer bag.
Reheating: Thaw frozen cupcakes at room temperature. Warm briefly (5–7 seconds) in the microwave if you’d like them slightly warm, but never with frosting.
FAQs
1. Can I use canned coconut milk?
Yes, but make sure it’s full-fat and shake it well before using. Avoid “lite” versions—they’re too watery.
2. What if I don’t have lime?
Lemon zest and juice can work, but the flavor will be sharper and less tropical. Key lime also works beautifully.
3. Can I make this recipe gluten-free?
Yes. Use a 1:1 gluten-free baking blend with xanthan gum. Check for doneness a few minutes early, as baking time may vary.
4. My frosting is too soft. What should I do?
Pop it in the fridge for 10–15 minutes or add a bit more powdered sugar to stiffen it.
5. Can I make these ahead of time?
Absolutely. Bake the cupcakes a day before and frost them fresh the next day, or freeze the cupcakes and frost before serving.
Tips & Tricks
Use a spring-loaded scoop for even batter distribution.
Zest your limes before cutting them—they’re harder to handle once juiced.
For a lighter crumb, sift your flour before adding.
Toasted coconut on top adds texture and visual flair.
If using a piping bag, chill your frosting for 10 minutes before piping neat swirls.
Recipe Variations
1. Coconut Lime Mini Cupcakes
Use mini muffin tins and reduce bake time to 10–12 minutes. Perfect for parties and bite-sized treats.
2. Vegan Version
Swap eggs for flax eggs (2 tbsp ground flax + 5 tbsp water), use plant-based butter and cream cheese, and ensure your coconut milk is dairy-free. Frosting texture may be slightly softer but still delicious.
3. Mango Coconut Cupcakes
Add ⅓ cup pureed mango to the batter and reduce coconut milk to ⅔ cup. Skip lime zest for a more mellow tropical profile.
4. Coconut Lime Sheet Cake
Pour the batter into an 8×8-inch pan and bake for 28–32 minutes. Frost as one big cake for casual gatherings.
5. Coconut-Lime Cheesecake Cupcakes
Add a crushed graham cracker crust (1 cup crumbs + 2 tbsp melted butter) to the liners before adding batter. Bake 2 minutes longer for a fun cheesecake twist.
Final Thoughts
There’s a quiet joy in creating something that reminds you of places you’ve been—or loved ones you’ve known. These coconut lime cupcakes have a way of capturing sunshine in a wrapper, blending the zing of citrus with the creamy comfort of coconut. I never make them without thinking of the handwritten recipe card and the warm scent of lime dancing through the air.
They’re simple, unfussy, and always welcome on the table. And that’s the kind of recipe I treasure most. I hope they bring as much delight to your kitchen as they have to mine. Share them with neighbors, pack them in lunchboxes, or enjoy one quietly with tea at sunset. However you serve them, I know they’ll make someone smile.
Coconut Lime Cupcakes
Print ThisIngredients
- For the Cupcakes:
- 1 cup coconut milk (full-fat, well-shaken)
- 1 tablespoon lime zest (from about 2 limes)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- For the Lime Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon lime zest
- ½ teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Step 2: Mix Wet Ingredients
Whisk melted butter, sugar, eggs, vanilla, coconut milk, and lime zest in a large bowl until smooth and slightly thick.
Step 3: Combine Dry Ingredients
Sift flour, baking powder, and salt in a separate bowl to aerate and lighten the texture.
Step 4: Combine Wet and Dry
Gently fold dry ingredients into the wet mixture until just combined. Avoid overmixing.
Step 5: Fill and Bake
Spoon batter into liners, about ¾ full. Bake for 18–22 minutes until tops are golden and a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack.
Step 6: Make the Frosting
Beat cream cheese and butter until fluffy. Gradually add powdered sugar, then mix in lime juice, zest, and vanilla. Chill if too soft.
Step 7: Frost and Decorate
Frost cooled cupcakes with a piping bag or spatula. Top with lime zest or toasted coconut for extra flair.
