Coconut Cupcakes with Lime Frosting

The taste of summer in a cupcake! Coconut cupcakes with lime frosting are packed with flavor and perfect for your next picnic.

Coconut Cupcakes with lime frosting are semi-homemade, but pack an impressive and flavorful punch with the addition of coconut milk, shredded coconut, and coconut extract.

The easy, from scratch lime cream cheese frosting comes together quickly while the cupcakes are baking and cooling. They really dress up the cupcakes.

a cupcake with cream cheese lime frosting and coconut

About Lime Coconut Cupcakes:

  • Flavor: These cupcakes taste like summer! Coconut and lime come together to be warm and tangy. The cupcakes are all about the coconut flavor while the frosting is loaded with lime.
  • Texture: The cupcakes are moist and have a slight texture from the added shredded coconut. If you don’t like the texture of coconut, you can grind it finely or you can leave the coconut out of the cupcakes altogether. The frosting is smooth and will melt in your mouth.

Key Ingredients

  • This recipe was tested with Betty Crocker’s Super Moist white cake mix. However, any box cake will work. I replaced the oil with the full fat coconut milk.
  • Use full-fat coconut milk from a can in this recipe. Light coconut milk or coconut milk from a carton does not contain sufficient fat content and will not work. Your full-fat coconut milk should resemble the consistency of yogurt.
  • Coconut milk can separate in the can, so stir it before adding it to the mix.
  • If you cannot find coconut extract, you can leave it out of the recipe. Your cake will still have coconut flavor from the coconut milk and shredded coconut.
  • 1 medium lime will produce approximately 2 tablespoons of juice.
  • Sweetened coconut is more moist than unsweetened. Use sweetened coconut to prevent the cupcakes from drying out.
  • Full-fat cream cheese is best for the frosting because it is reach and creamy.

How to Make Lime Coconut Cupcakes

  • Mix. In a large bowl or stand mixer, whisk together the box cake, eggs, water, coconut milk, shredded coconut, coconut extract, and vanilla extract on a low speed until just combined.
  • Fill. Line your cupcake pan with cupcake liners. Fill each liner 1⁄2 to 3⁄4 of the way full (about 1⁄4 cup of batter for a standard 2-inch diameter cupcake).
  • Bake. Bake for 15 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
scooping cupcake batter in a muffin pan
  • Mix. Using a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, beat together cream cheese and butter on medium speed until smooth. Pour in the lime juice, vanilla extract, and salt. Beat on low speed until fully incorporated.
  • Add & Beat. Adding 1⁄2 cup of powdered sugar at a time, mix on low speed until the frosting is smooth and creamy, with no dry bits of powdered sugar remaining. After adding all of the powdered sugar, beat on high speed for 2-3 minutes until the frosting becomes light and fluffy. Taste the frosting and add additional lime juice if desired.
lime cream cheese frosting in a mixing bowl
  • Decorate. Frost the cooled cupcakes. You can pipe the frosting on using Wilton 1M or 2D piping tip or simply spread it using a small spatula or butter knife. Optionally, decorate with coconut, lime zest, and lime slices.
piping a swirl of frosting on a cupcake

Storage Instructions

These cupcakes can be kept covered at room temperature for up to 24 hours.
They can be stored in an airtight container in the refrigerator for up to 3-4 days.

Any leftover icing can be kept in an airtight container in the refrigerator for up to
one week.

They also freeze well.

coconut cupcake with lime frosting on a plate
coconut cupcake with lime frosting on a plate

Coconut Cupcakes with Lime Cream Cheese Frosting

5 from 1 vote
The taste of summer in a cupcake! Coconut cupcakes with lime frosting are packed with flavor and perfect for your next picnic.
Servings 24
Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 1 hour

Ingredients
 

For the coconut cupcakes:

  • 1 box white cake mix 16.25 ounces
  • 3 large eggs
  • 1 cup water
  • 1/2 cup full-fat coconut milk from a can
  • 1 cup sweetened shredded coconut
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract

For the cream cheese frosting:

  • 8 ounces full-fat cream cheese softened to room temperature
  • 1/2 cup unsalted butter softened to room temperature
  • 2 tablespoons lime juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar

For optional decoration:

  • Shredded coconut
  • Lime zest
  • Lime slices

Instructions
 

Prepare the cake:

  • Preheat your oven to 350 degrees Fahrenheit.
  • In a large bowl or stand mixer, whisk together the box cake, eggs, water, coconut milk, shredded coconut, coconut extract, and vanilla extract on a low speed until just combined.
  • Line your cupcake pan with cupcake liners. Fill each liner 1⁄2 to 3⁄4 of the way full (about 1⁄4 cup of batter for a standard 2-inch diameter cupcake).
  • Bake for 15 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
  • Remove the cupcakes from the pan and allow to completely cool on a wire rack before frosting.

Prepare the frosting:

  • Using a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, beat together cream cheese and butter on medium speed until smooth.
  • Pour in the lime juice, vanilla extract, and salt. Beat on low speed until fully incorporated.
  • Adding 1⁄2 cup of powdered sugar at a time, mix on low speed until the frosting is smooth and creamy, with no dry bits of powdered sugar remaining.
  • After adding all of the powdered sugar, beat on high speed for 2-3 minutes until the frosting becomes light and fluffy. Taste the frosting and add additional lime juice if desired.
  • Frost the cooled cupcakes. You can pipe the frosting on using Wilton 1M or 2D piping tip or simply spread it using a small spatula or butter knife.
  • Optionally, decorate with coconut, lime zest, and lime slices.
  • Store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 4 days.

Notes

A note about the frosting. If you want a large pile of frosting on each cupcake, double the frosting recipe. As written, it will be enough to put just a light layer on each cupcake.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 24 cupcakes, with 1 serving being 1 frosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 263kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 224mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 31g | Vitamin A: 279IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 263
Keyword box cake mix recipe, easy cupcake recipe, summer cupcakes

Other Cupcake Recipes

If you love cupcakes, try one of our favorites!

About Julie Clark

You might also like

Join the Discussion

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments