Coconut Lime Cupcakes with Zesty Lime Frosting

These from-scratch Coconut Lime Cupcakes are light, fluffy, and bright with a zing of fresh lime. Each cupcake is filled with a creamy, sweet coconut filling and finished with a swirl of coconut cream cheese frosting. The tropical coconut paired with citrus lime makes an ideal summertime dessert—pretty enough for showers, birthdays, or any warm-weather gathering.

All about these Coconut Lime Cupcakes…

• Tropical flavors: Coconut and lime combine for a refreshing, tropical taste that feels light and summery.
• Creamy filling: A sweet coconut filling adds rich flavor and helps keep each cupcake tender and moist. Taking the extra step to add the filling makes these cupcakes stand out.
• Great for gatherings: These cupcakes are festive and eye-catching—perfect for birthdays, bridal or baby showers, picnics, or any summer celebration.

Ingredients Needed:

Notes on some ingredients:

• Cream of coconut: Found canned or in squeeze bottles (Coco López). This is sweetened and different from coconut cream—use the sweetened version for the filling.
• Coconut milk: Use canned or carton coconut milk for more coconut flavor in the frosting. You can substitute with regular milk if needed.
• Butter: Use unsalted butter so you can control the salt level in the recipe.

How to make (step-by-step):

• Step 1 — Prep and combine dry ingredients: Preheat the oven to 350°F (177°C). Whisk together the flour, baking powder, baking soda, and salt; set aside.
• Step 2 — Cream butter and sugar: In a separate bowl, beat softened butter and sugar until creamy. Add eggs and vanilla and mix until incorporated.
• Step 3 — Combine wet and dry: With the mixer on low, add the dry ingredients until just combined. Slowly pour in the milk while mixing, then fold in lime zest and juice. Avoid over-mixing.
• Step 4 — Bake: Fill cupcake liners two-thirds full and bake at 350°F for 17–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before filling.

• Step 5 — Make the filling: Combine cream of coconut, a pinch of salt, and vanilla. Stir in powdered sugar until smooth, then fold in sweetened shredded coconut for a thick, luxurious filling.
• Step 6 — Fill the cupcakes: Once cooled, cut a small cone-shaped hole from the center of each cupcake. Spoon or pipe the coconut filling into the cavity. Trim the cone’s bottom so the removed piece sits flat, then place it back on top to close the cupcake.

• Step 7 — Make the frosting: Beat room-temperature butter and cream cheese until smooth. Add confectioners’ sugar 1 cup at a time, mixing on low then increasing speed. Stir in coconut extract, canned coconut milk, and a pinch of salt; taste and adjust as needed.
• Step 8 — Frost and garnish: Pipe or spread the frosting onto each cupcake. Finish with lime zest or a sprinkle of shredded coconut for a pretty, informative garnish.

Expert tips

• Room temperature: Bring butter, eggs, and milk to room temperature (about 45 minutes) so ingredients blend smoothly.
• Sift when needed: Sift flour and powdered sugar to reduce lumps and keep the texture light.
• Use a scoop: An ice cream or cookie scoop helps portion batter evenly so cupcakes bake at the same rate and match in size.

Coconut Lime Cupcakes: FAQs

More baking & dessert recipes:

• Tres Leches Cake
• Homemade Peach Cobbler
• Strawberry Shortcake
• Sopapilla Cheesecake Rolls
• Texas Sheet Cake

Coconut Lime Cupcakes

Light and fluffy coconut lime cupcakes with a creamy coconut filling and a swirl of coconut cream cheese frosting. A fun, tropical summer cupcake.

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 12 cupcakes

Author: Serene

Ingredients

For the cake

• 1½ cup flour (188 g)
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup sugar (200 g)
• ½ cup unsalted butter, softened
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup whole milk (120 ml)
• ¼ cup freshly squeezed lime juice
• 2 tbsp lime zest

Coconut filling

• ¼ cup cream of coconut (canned)
• ⅛ tsp salt
• 1 tsp vanilla
• 1 cup powdered sugar
• 1 cup sweetened shredded coconut

Coconut frosting

• ½ cup butter, softened
• 8 oz cream cheese, softened
• 4 cups confectioners’ sugar
• ½ tsp coconut extract
• 2 tbsp canned coconut milk
• ⅛ tsp salt

Instructions

Cupcakes

1. Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with liners.
2. Whisk flour, baking powder, baking soda, and salt; set aside.
3. Beat butter and sugar until creamy. Add eggs and vanilla; mix until combined.
4. On low speed, add dry ingredients until just incorporated. Slowly add milk. Fold in lime zest and juice. Avoid over-mixing.
5. Spoon batter into liners, filling two-thirds full. Bake 17–20 minutes or until a toothpick comes out clean. Cool completely.

Filling

1. Mix cream of coconut, salt, and vanilla. Stir in powdered sugar until smooth, then fold in shredded coconut.
2. Cut a small cone-shaped hole from the center of each cooled cupcake. Fill with the coconut mixture and replace the trimmed cone top.

Frosting

1. Beat butter and cream cheese until smooth. Add confectioners’ sugar 1 cup at a time, mixing on low then increasing speed.
2. Stir in coconut extract, coconut milk, and salt. Frost cupcakes and garnish with lime zest or shredded coconut.

Equipment

• Muffin tin
• Large cookie or ice cream scoop (optional, for portioning)

Notes

• Cream of coconut is sweetened and different from coconut cream—use the sweetened canned product for the filling.
• Use canned or carton coconut milk for extra coconut flavor; whole milk yields a richer cupcake.
• Store leftover cupcakes in a sealed container in the refrigerator for 3–4 days.
• Cupcakes and frosting can be made a day ahead. Frosted or unfrosted cupcakes freeze well for 2–3 months; thaw overnight in the refrigerator.
• You’ll need about 3–4 medium limes to get the zest and juice called for in this recipe.

Nutrition

Serving: 1 cupcake | Calories: 436 kcal | Carbohydrates: 69 g | Protein: 4 g | Fat: 17 g | Saturated fat: 11 g | Cholesterol: 54 mg | Sodium: 234 mg | Fiber: 1 g | Sugar: 55 g

Recipe first published February 18, 2014. Updated June 10, 2022 with new images and improvements for a lighter, fluffier cupcake.

Photography by @KJandCompany.co