Coconut Lime Cupcakes

4.67 from 3 votes

Light and fluffy Coconut Lime Cupcakes with a creamy coconut filling all topped with a swirl of coconut cream cheese frosting. Fun and tropical flavored summer cupcake recipe!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Serene

Equipment

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 to room temperature
2 large eggs room temperature
1 tsp vanilla extract
½ cup whole milk (120 ml)
¼ cup lime juice freshly squeezed
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 to room temperature
8 ounces cream cheese softened to room temperature
4 cups confectioners sugar
½ tsp coconut extract
2 tbsp coconut milk canned
⅛ tsp salt

Instructions

Cupcakes:

Preparation: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
Combine Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add Eggs: Add the eggs and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
Add Dry Ingredients: With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until just combined.
Add Lime: Turn down to low speed and beat in the lime zest and juice until incorporated. Try to avoid overmixing.
Bake: Pour/spoon the batter into the liners. Fill only 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.

Filling:

Make Filling: Combine cream of coconut, salt, and vanilla together. Add in powdered sugar and stir until mixed. Add in shredded coconut. Stir until mixed.
Fill Cupcakes: Using a sharp knife, cut a circle shaped hole into the center of the cooled cupcakes to create a little hole about 1 inch deep. The piece you removed will be the shape of a cone. Spoon or pipe filling inside each cupcake.
Replace Top: Cut off and remove the bottom of the “cone” piece of cupcake you removed so that it can fit on top of the filling. Place on top of the filling to close up the cupcake.

Frosting:

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter and cream cheese on high speed until completely smooth and creamy, about 2-3 minutes.
Add the confectioners’ sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. When creamy and combined, beat in the coconut extract, coconut milk and salt. Taste. Add more salt or flavoring as needed.
Frost: Frost the cooled cupcakes.

Video

Notes

Cream of Coconut: this will be found in a can, or you can use a squeeze bottle of coco lopez. Cream of coconut is different than coconut cream. This product is a sweetened condensed milk version of coconut.
Coconut Milk: use canned or coconut milk from a carton. This adds more coconut flavoring to the frosting. If needed you can sub with regular milk.
Store Leftover Cupcakes: Store in a sealed container in the refrigerator for 3-4 days.
Make Ahead Instructions: Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.
Freezing Instructions: Freeze frosted or unfrosted cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.
Milk: I highly recommend whole milk for a rich and moist cupcake.
Limes: You need about 3-4 medium limes to yield this amount of zest and juice.

Nutrition