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Light and Fluffy Coconut Lime Cupcakes

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These light and fluffy coconut lime cupcakes feature a moist, tender crumb with a refreshing zing of lime and a crunchy toasted coconut topping. Perfect for a quick, easy, and tropical homemade dessert.

Ingredients

Scale
  • 1 ¾ cups (220 grams) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (45 grams) unsweetened shredded coconut, plus more for toasting
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) canned light coconut milk
  • ⅓ cup (80 ml) vegetable oil or melted coconut oil
  • Zest of 2 medium limes
  • 2 tablespoons (30 ml) fresh lime juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180 grams) powdered sugar (for frosting)
  • ½ cup (115 grams) unsalted butter, softened (for frosting)
  • 4 ounces (115 grams) cream cheese, softened (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease lightly.
  2. Toast ½ cup shredded coconut on a baking sheet in the oven for 5-7 minutes, stirring halfway through, until golden brown and fragrant.
  3. In a large bowl, whisk together flour, baking powder, salt, and ½ cup shredded coconut. Set aside.
  4. In a separate bowl, beat eggs until fluffy, about 2 minutes. Add granulated sugar and beat until light and creamy.
  5. Mix in vegetable oil, coconut milk, vanilla extract, lime juice, and lime zest.
  6. Gently fold dry ingredients into wet ingredients using a spatula until just combined; do not overmix.
  7. Spoon batter into muffin cups, filling each about ⅔ full.
  8. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean and cupcakes spring back when lightly pressed.
  9. Cool cupcakes completely on a wire rack before frosting, about 30 minutes.
  10. For frosting, beat softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar and beat until fluffy. Optionally add 1 teaspoon lime juice for brightness.
  11. Frost cooled cupcakes and sprinkle toasted coconut generously on top.

Notes

Use room temperature eggs, butter, and cream cheese for smoother batter and frosting. Toast coconut carefully to avoid burning. Fold dry ingredients gently into wet to keep batter airy. Chill frosting if too soft before applying. Fresh lime zest is essential for bright flavor. Store cupcakes in airtight container in refrigerator up to 3 days or freeze unfrosted for up to 2 months.

Nutrition

Keywords: coconut lime cupcakes, light cupcakes, fluffy cupcakes, toasted coconut, homemade dessert, easy cupcakes, tropical dessert

Find it online: https://yumyep.com/light-and-fluffy-coconut-lime-cupcakes-recipe-easy-homemade-dessert/