Coconut Lime Cupcakes with Creamy Coconut Frosting

These from-scratch Coconut Lime Cupcakes are light, fluffy, and bright with a hint of lime. Each cupcake is filled with a sweet coconut cream and finished with a swirl of coconut cream cheese frosting for the perfect balance of tropical and citrus flavors—an ideal dessert for warm-weather gatherings.

All about these Coconut Lime Cupcakes…

• Tropical flavors: Coconut and lime combine for a refreshing, summery taste.
• Creamy filling: A sweet coconut filling keeps the cupcakes moist and gives them extra depth—worth the extra step.
• Great for summer events: These cupcakes are beautiful and crowd-pleasing, perfect for birthdays, showers, or any warm-weather celebration.

Ingredients Needed

Notes on ingredients

• Cream of coconut: Found canned or in a squeeze bottle (Coco López). This is sweetened and different from coconut cream.
• Coconut milk: Use canned coconut milk for more flavor, or regular milk if needed.
• Butter: Use unsalted butter for better control of the recipe’s salt level.

How to make (step-by-step)

• Step 1: Whisk dry ingredients (flour, baking powder, baking soda, salt) in one bowl. In another bowl, cream together butter and sugar, then add eggs and vanilla.
• Step 2: Add the dry ingredients to the wet on low speed until just combined. Slowly add milk, then fold in lime zest and juice—don’t overmix.
• Step 3: Fill liners 2/3 full and bake at 350°F (177°C) for 17–20 minutes or until a toothpick comes out clean.

• Step 4 — Make the filling: Combine cream of coconut, a pinch of salt, vanilla, and powdered sugar, then fold in shredded sweetened coconut until smooth and scoopable.
• Step 5 — Fill the cupcakes: When cupcakes are cool, cut a small cone-shaped piece from the center, remove the bottom of the cone, spoon or pipe in the coconut filling, and replace the top to create a smooth surface for frosting.

• Step 6 — Frosting: Beat room-temperature butter and cream cheese until smooth. Add confectioners’ sugar a cup at a time, then mix in coconut extract, canned coconut milk, and a touch of salt. Adjust to taste.
• Step 7 — Decorate: Pipe or spread the frosting onto each cupcake and garnish with lime zest or shredded coconut.

Expert tips

• Room temperature: Let butter, eggs, and milk come to room temperature (about 45 minutes) for even mixing.
• Sift when needed: Sift flour and powdered sugar to avoid lumps for a smoother batter and frosting.
• Even scoops: Use an ice cream scoop for consistent cupcake sizes and even baking.

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 cupcakes filled with creamy coconut and topped with coconut cream cheese frosting—tropical and refreshing for summer.

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 12 cupcakes

Author: Serene

Ingredients

For the cake

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

Instructions

Cupcakes

• Preparation: Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with liners.
• Combine dry ingredients: Whisk flour, baking powder, baking soda, and salt.
• Cream butter and sugar: Beat until light and creamy, then add eggs and vanilla.
• Finish batter: Add dry ingredients on low until just combined, then slowly add milk. Mix in lime zest and juice, careful not to overmix.
• Bake: Fill liners 2/3 full and bake 17–20 minutes. Cool completely before filling.

Filling

• Make filling: Mix cream of coconut, salt, and vanilla. Add powdered sugar and shredded coconut until combined.
• Fill cupcakes: Cut a cone-shaped center from cooled cupcakes, remove the bottom of the cone, pipe or spoon in filling, and replace the top.

Frosting

• Make frosting: Beat butter and cream cheese until smooth. Add confectioners’ sugar a cup at a time, then coconut extract, coconut milk, and salt. Adjust to taste.
• Frost: Frost cooled cupcakes and garnish with lime zest or shredded coconut.

Notes

• Cream of coconut is sweetened and not the same as coconut cream.
• Use canned coconut milk for richer flavor in the frosting.
• Store leftovers in a sealed container in the refrigerator for 3–4 days.
• You can make cupcakes and frosting a day ahead; store covered until ready to assemble.
• Freeze cupcakes (frosted or unfrosted) for up to 2–3 months and thaw overnight in the refrigerator.
• Whole milk gives the best texture for the cake.
• You’ll need about 3–4 medium limes for the zest and juice called for in this recipe.

Nutrition

Serving: 1 cupcake | Calories: 436 kcal | Carbs: 69 g | Protein: 4 g | Fat: 17 g

Nutrition information is an approximation.

Recipe first published February 18, 2014. Updated June 10, 2022 with new images and refinements for lighter, fluffier cupcakes.

Photography by @KJandCompany.co