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+ servings

Coconut Lime Cupcakes

Rich and refreshing coconut lime cupcakes with a creamy coconut lime buttercream frosting. Our favorite cupcake recipe ever!

Ingredients
  

For the Cupcakes:

  • 2 cups granulated sugar
  • Zest of 1 large lime
  • 3/4 pound 3 sticks unsalted butter, room temperature
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 tablespoon fresh lime juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 3/4 cup shredded coconut

For the Coconut Lime Buttercream Frosting:

  • 1 cup butter at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 6 cups powdered sugar
  • 4 tablespoons fresh lime juice
  • 3/4 cup coconut for sprinkling on top of cupcakes

Instructions
 

  • Preheat the oven to 325 degrees F. Line a muffin pan with paper liners. Set aside.
  • In a small bowl, combine sugar and lime zest. Rub together with your fingers, until fragrant. In the bowl of an stand mixer, cream the butter and sugar mixture together on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla, coconut extract, lime juice, and mix well.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Stir in coconut.
  • Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to wire cooling rack and cool completely.
  • While the cupcakes are cooling, make the frosting. In the bowl of a stand mixer, beat butter, vanilla, and coconut extract until creamy. Add powdered sugar 1 cup at a time, alternating with lime juice, beating until combined.
  • Frost the cupcakes and sprinkle with coconut.