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Tropical Coconut Lime Cupcakes with Tangy Cream Cheese Frosting

Coconut Cupcakes with Lime Cream Cheese Frosting

Alex Carter
These moist, tender coconut cupcakes are bursting with tropical flavor, topped with a tangy and sweet lime cream cheese frosting. The perfect balance of sweet and citrus makes them a crowd-pleasing dessert.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 servings
Calories 380 kcal

Ingredients
  

Ingredients

  • 1.5 cups all-purpose flour sifted
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup coconut milk well-shaken
  • 1 cup sweetened shredded coconut plus extra for garnish
  • 8 oz cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature for frosting
  • 3 cups powdered sugar sifted
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest finely grated

Notes

Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. Make-Ahead: Unfrosted cupcakes can be made a day ahead and stored at room temperature; frost the day of serving. Variations: For a dairy-free version, use vegan butter and cream cheese alternatives. Serve with a hot cup of tea or coffee for a delightful afternoon treat.