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Lime Coconut Cupcakes

One of my favourite summer flavour combinations is lime and coconut. It must be a bit of nostalgia, dancing to the Dannii Minogue version of Coconut in the hot Australian sun during summer vacation, but these lime-coconut cupcakes just taste like summer, and that’s not a bad thing at all.

A delicious twist on coconut cupcakes - these lime coconut cupcakes are like a margarita in cake form! A sophisticated twist on cupcakes perfect for girl's night or your next summer barbecue dessert. You put the lime in the coconut and eat them both up!

We’ve tried two variations of this recipe, one with coconut extract and one with the coconut flavour coming from the addition of coconut milk:

I personally preferred the second version, but the coconut flavour was barely perceptible. As long as you used a good quality coconut extract (naturally flavoured), you will end up with a great quality cupcake with either version of this lime coconut cupcake.

I also always go to coconut oil, butter, or olive oil for baked goods. I love the flavour and airy, soft texture that olive oil lends to cakes, but feel free to substitute your own choice of good quality oil in it’s place.

A delicious twist on coconut cupcakes - these lime coconut cupcakes are like a margarita in cake form! A sophisticated twist on cupcakes perfect for girl's night or your next summer barbecue dessert

Lime Coconut Cupcakes

Preheat your oven to 350F and line a cupcake tray with your favourite cupcake liners — we usually use reusable silicone liners, but this time we used these green and white striped paper liners.

Combine all dry ingredients together. Don’t be tempted to skip on the salt!

In a separate bowl, whisk the eggs and sugar until light and fluffy, then add the oil, lime zest and juice, and coconut milk.

Combine the dry and wet ingredients and stir until just incorporated.

Add the cupcake batter to the prepared liners with an ice cream scoop until 3/4 full.

Remove to a cooling rack and allow to cool before frosting with the coconut-lime frosting.

Lime Coconut Cupcakes - the perfect light and airy cupcake for your summer party.

Coconut Lime Frosting

Beat the cream cheese using a mixer at medium speed, adding butter 1 Tbsp at a time.

Add good quality coconut extract and powdered sugar, mix until combined

Try not to over-beat the frosting, but if you do, refrigerate the frosting before icing the cupcakes.

Place frosting into a pastry bag with your preferred frosting tip (I used a Wilton 27, but any closed star-tip will result in a similar finish), and swirl overtop of the cupcakes, squeezing evenly and stopping whenever you need to. Flick your wrist at the end to achieve a nice frosting tip, and if necessary, wet your finger to shape the tip slightly.

Garnish with a wedge of lime and sprinkle with toasted coconut.

Lime Coconut Cupcakes - the perfect summer cupcake recipe.

Lime Coconut Cupcakes

Ingredients

  • Coconut-Lime Cake Ingredients
  • 1¼ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, at room temperature
  • ¾ cup cane or coconut sugar (can use granulated white sugar)
  • ½ cup olive oil
  • 3 teaspoon lime zest
  • 4 Tbsp lime juice (1 medium lime)
  • ¾ cup coconut milk (or 1 teaspoon organic coconut extract and ¾ cup whole milk)
  • Frosting Ingredients
  • 8 oz cream cheese
  • ½ cup unsalted butter, at room temperature
  • 1½ teaspoon organic coconut extract
  • 1½ cups powdered sugar
  • 2 to 4 Tablespoons toasted coconut (optional garnish)
  • Small Lime slices or wedges (optional garnish)

Instructions

  1. Lime Coconut Cupcakes
  2. Preheat your oven to 350F and line a cupcake tray with your favourite cupcake liners -- we usually use reusable silicone liners, but this time we used these green and white striped paper liners.
  3. Combine all dry ingredients together. Don't be tempted to skip on the salt!
  4. In a separate bowl, whisk the eggs and sugar until light and fluffy, then add the oil, lime zest and juice, and coconut milk.
  5. Combine the dry and wet ingredients and stir until just incorporated.
  6. Add the cupcake batter to the prepared liners with an ice cream scoop until 3/4 full.
  7. Remove to a cooling rack and allow to cool before frosting with the coconut-lime frosting.
  8. Coconut Lime Frosting
  9. Beat the cream cheese using a mixer at medium speed, adding butter 1 Tbsp at a time.
  10. Add good quality coconut extract and powdered sugar, mix until combined
  11. Try not to over-beat the frosting, but if you do, refrigerate the frosting before icing the cupcakes.
  12. Place frosting into a pastry bag with your preferred frosting tip (I used a Wilton 27, but any star-tip will result in a similar finish), and swirl overtop of the cupcakes, squeezing evenly and stopping whenever you need to. Flick your wrist at the end to achieve a nice frosting tip, and if necessary, wet your finger to shape the tip slightly.
  13. Garnish with a wedge of lime and sprinkle with toasted coconut.
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  1. Oh my goodness, these sound amazing. And you’re right, the flavor combination of lime and coconut reminds me of summer. Pinning this to my desserts board! 🙂

  2. Anything with coconut sounds good to me especially with lime. My mind goes into over drive thinking of sweets light tasty cupcakes make my mouth watery. I am not a baker but lover of anything sweet.

  3. Jennifer, WOWSIE!!! You are amazing and I will be making these very soon. Thanks for sharing this at the Wonderful Wednesday Blog Hop. I featured it on my FB page. Carrie, A Mother’s Shadow

  4. Wow – we are cupcake lovers at our house and these look yummy. A bite of summer !! A keeper recipe for sure. Thanks for sharing. Visiting from Pinch of Joy.

  5. These look absolutely delicious. The perfect tea time or any time treat. Thanks so much for sharing these at the This is How We Roll link party! I have chosen this recipe as my favorite and it will be featured at the next party. Pinned too!

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