Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup full-fat coconut milk
- 3 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- ¾ cup sweetened shredded coconut
Frosting
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 to 4 cups powdered sugar (adjust for desired sweetness / consistency)
- 1 to 2 tablespoons fresh lime juice (for frosting)
- 1 teaspoon lime zest (for frosting)
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate bowl, cream the softened butter with the sugar until light and fluffy.
- Beat in the eggs one at a time, then add coconut milk, lime juice, lime zest, and vanilla. Mix until combined.
- Fold in the shredded coconut gently. Spoon batter into liners, filling about two-thirds full.
- Bake for 18–22 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar until you reach desired sweetness and thickness.
- Stir in lime juice and lime zest. Frost cooled cupcakes and garnish with extra shredded coconut or lime zest.
Notes
Use full-fat canned coconut milk for the best texture and flavor. Toast shredded coconut lightly for richer flavor. Do not overmix the batter.
- Prep Time: 15
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cupcakes, coconut, lime, dessert, summer, tropical