Description
These cupcakes bring back sweet memories of birthday parties by the sea, where the scent of coconut filled the air and frosting left joyful smudges on every smile. The tender coconut cake pairs perfectly with the zingy lime frosting, creating a bite-sized escape to somewhere warm and happy. They’re light, luscious, and bound to become a favorite at any gathering—or just for you, with a cup of tea.
Ingredients
Coconut Cupcakes:
½ cup shredded sweetened coconut
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temp
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp coconut extract
⅔ cup coconut milk, well-mixed
Lime Buttercream Frosting:
¾ cup unsalted butter, room temp
1.5 tbsp lime zest
3.5–4.5 cups powdered sugar, sifted
2 tbsp freshly squeezed lime juice
1 tbsp whipping cream (if needed)
2–3 drops green food coloring (optional)
⅓ cup sweetened shredded coconut for decorating (optional)
Instructions
Preheat oven to 350°F (175°C). Line cupcake tin with paper liners.
In a bowl, whisk flour, baking powder, and salt. Stir in shredded coconut.
In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla and coconut extracts.
Mix in half the dry ingredients, then coconut milk, then the rest of the dry mix.
Fill cupcake liners ⅔ full and bake 18–22 minutes. Cool completely.
For frosting, beat butter until creamy. Add lime zest, juice, and sugar gradually.
Adjust texture with cream if needed. Tint with food coloring if using.
Pipe or spread onto cupcakes and top with shredded coconut.
Nutrition
- Calories: 380 per serving
- Sugar: 36g per serving
- Fat: 20g per serving
- Carbohydrates: 45g per serving