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    Home » Dessert Recipes

    Coconut Cupcakes with Lime Buttercream Frosting

    Published: May 29, 2009 Last updated: Nov 30, 2020 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A vanilla cupcake with coconut flakes inside and a tender fine crumb and a lime buttercream frosting.
    3 cupcakes on a green and white napkin

    Coconut Cupcakes with Buttercream Frosting are tender, full of coconut flavor and have the most amazing lime flavored buttercream ever! Needless to say, these cupcakes are at the top of my list of favorites!

    I loved these cupcakes so much, that after we switched over to a Kety lifestyle, I remade them into a keto version! If you are interested in Keto recipes, then be sure to try my recipe for Keto Coconut Cupcakes!

    Coconut Cupcakes with Lime Buttercream Frosting

    Cooking Light Recipe - Family Favorite

    I originally found the original Coconut Cupcake recipe in a Cooking Light magazine. One ingredient out of the norm in this recipe is potato starch. This is not something I normally keep on hand so I looked for a substitute and found you can easily substitute cornstarch. And, your cupcakes will still turn out light and delicious.

    I am completely and totally enamored with coconut and lime. I love flavors separately, but I really love them combined. That makes these cupcakes the number one favorite (non-chocolate recipe) on my list!

    3 cupcakes on a green and white napkin

    FAQ about this Coconut Cupcake Recipe

    Can I use coconut extract in place of the vanilla extract?

    You can use any flavor that may compliment your cupcake and the lime buttercream frosting.

    What is potato starch and why is it used in this recipe?

    Potato starch is very similar to cornstarch. It can be used as a thickener and adds moistness to baked goods. Cornstarch can be used in place of potato starch.

    Can I substitute unsweetened coconut in place of sweetened coconut?

    Sweetened coconut is just that, coconut with added sweetener. It is moister than unsweetened coconut. Having said that, you can substitute. You can expect the cupcake to have a little less sweetness to it but it shouldn't affect the final product.

    a bag of fresh limes

    Tips for making Coconut Cupcakes with Lime Buttercream Frosting

    • Coconut can have long strands. Since you are using only 2 tablespoons of coconut, I recommend chopping it before measuring it. This way you don't have long "string like" pieces of coconut in your cupcake.
    • For an actual coconut flavor, substitute coconut extract in place of vanilla in the cupcake portion of the recipe.
    • When making the frosting, be sure your butter is at room temperature. If it's too hard, it will not cream well with the powdered sugar.
    • If your frosting doesn't have enough lime flavor, you can always add another tablespoon of lime juice. You may need to add a little more powdered sugar if you do so to make sure the frosting is of spreading consistency.
    Coconut Cupcakes with Lime Buttercream Frosting

    Bonus tip: Do you want MORE lime flavor? Zest a little extra lime rind and sprinkle it on top of the coconut cupcakes. It not only adds flavor but makes it look prettier in presentation also.

    Coconut Cupcakes with Lime Buttercream Frosting

    Do you like chocolate cake? Then you may want to make my Chocolate Cupcakes with Bailey's Irish Cream Frosting!

    3 cupcakes on a green and white napkin

    Coconut Cupcakes with Lime Buttercream Frosting

    Shelby Law Ruttan
    A vanilla cupcake with coconut flakes inside and a tender fine crumb and a lime buttercream frosting.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 18 mins
    Total Time 33 mins
    Course Desserts
    Cuisine American
    Servings 12
    Calories 206 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the Cupcakes:

    • Cooking spray
    • 4.5 ounces all-purpose flour about 1 cup
    • 3 tablespoons potato starch
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ¾ cup sugar
    • 2 tablespoons butter softened
    • 1 large egg
    • 1 large egg white
    • ⅔ cup fat-free milk
    • 2 tablespoons flaked sweetened coconut
    • ½ teaspoon vanilla extract

    For the Frosting:

    • 3 tablespoons butter softened
    • 1 teaspoon half-and-half
    • ½ teaspoon grated lime rind
    • 1 tablespoon fresh lime juice
    • 4.75 ounces powdered sugar sifted (about 1 ⅓ cups)

    Instructions
     

    • Preheat oven to 350°.
    • To prepare cupcakes, place 2 muffin cup liners in each of 12 muffin cups; coat liners with cooking spray.
    • Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
    • Combine flour and next 3 ingredients (through salt) in a small bowl; stir with a whisk.
    • Combine ¾ cup sugar and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended (mixture will be the consistency of damp sand).
    • Add egg and egg white, one at a time, beating well after each addition.
    • Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture.
    • Fold in coconut and vanilla.
    • Spoon batter evenly into prepared muffin cups.
    • Bake at 350° for 18 minutes or until cupcakes spring back when touched lightly in the center.
    • Cool in pan 2 minutes; remove from pan.
    • Cool completely on wire rack.
    • To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth.
    • Gradually add the powdered sugar, beating just until smooth.
    • Spread about 2 ½ teaspoons frosting onto each cupcake.

    Nutrition

    Serving: 1cupcakeCalories: 206kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 44mgSodium: 189mgFiber: 1gSugar: 25g
    Keyword Buttercream, Citrus, Coconut, Coconut Cupcakes, Cupcakes, Frosting, Light Coconut Cupcakes, Light Cupcakes, Lime
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. marla

      March 28, 2012 at 5:16 pm

      These sound amazing!! Love that lime frosting 🙂

      Reply
    2. sophistimom

      April 22, 2011 at 12:53 am

      Those look really good! I want lime and coconut cupcakes now!

      Reply
    3. Miss @ Miss in the Kitchen

      March 31, 2011 at 2:55 am

      A perfect dessert! I love, love, love the flavors.

      Reply
    4. Anonymous

      March 30, 2011 at 7:19 pm

      Love these! I could use one, too, because we're supposed to get snow tomorrow. Funny! My family still talks about the Opera Cake, too!

      Reply
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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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