By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 18
337 cal · 40 min
Coconut Lime Cupcakes
Recipe GLPR6dc1a9d1cef924
Tender coconut-infused cupcakes with bright lime zest, topped with a fluffy lime-butter frosting and toasted coconut garnish. These tropical-inspired treats combine the warmth of vanilla with the refreshing tartness of fresh lime juice and zest.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¾ cup butter, room temperature
1 cup granulated sugar
1½ limes zest of 1½ limes
3 large eggs, room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
4 ounces sweetened shredded coconut
¾ cup unsalted butter, softened
2 limes zest of 2 limes
2 cups powdered sugar
⅓ cup milk
4 teaspoons fresh lime juice
3 ounces sweetened shredded coconut, lightly toasted, for garnish
Directions
Preheat your oven to 350°F. Line a cupcake tin with paper liners.
In a large mixing bowl, beat the ¾ cup softened butter, granulated sugar, and lime zest together on high speed for about 3 minutes until the mixture is light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract and scrape down the sides of the bowl to ensure everything is well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.
Fold in the 4 ounces of sweetened shredded coconut until evenly distributed throughout the batter.
Divide the batter among the prepared cupcake liners, filling each about ¾ full. An ice cream scoop works well for even portions.
Bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 15 minutes, then turn them out onto a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large mixing bowl, beat the ¾ cup softened unsalted butter and the lime zest together for about 3 minutes until smooth.
Gradually add the powdered sugar to the butter mixture, about 1 cup at a time, beating after each addition.
Slowly drizzle in the milk and lime juice while beating on medium speed. Continue mixing for an additional 3 minutes to incorporate air and create a light and fluffy frosting.
Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake. Top with the lightly toasted shredded coconut if desired.
Comments
Coconut lime cupcakes are an easy find across Charlotte—all ingredients are readily available at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger, with shredded and toasted coconut stocked in the baking aisle of every major chain. The 40-minute stated time is honest for mixing, baking, and a quick frosting; they're a straightforward one-bowl cake with no fussy technique, making them solid for a weeknight or weekend bake. Cost per serving runs roughly $0.75 to $0.90 when you account for butter, eggs, and coconut, which is reasonable for 18 cupcakes. The catch is that frosted cupcakes are best eaten the same day or within a day or two—they dry out quickly unless well covered, so plan to serve them fresh rather than hold them for later in the week.
Sign in or create a free account to add your review.
