Coconut-Lime Cupcakes (a nut-free recipe)

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Coconut Lime Cupcakes

“Bruder bought a coconut, he bought it for a dime
His sister had anudder one she paid a quarter lime
She put de lime in de coconut, she drank ’em bot’ up
She put de lime in de coconut, she drank ’em bot’ up…”
~ Coconut, Harry Nilsson


No, this isn’t just your earworm for the day.  It’s the song that filters through my mind whenever I make these cupcakes.  They’re absolutely summer perfect, refreshing…and dessert!  And I have to tell you, one of the absolute best/worst cravings I’ve had with this pregnancy versus the my other two kids (bacon and cucumbers) is my horrific citrus cravings!   Holy moly, I could eat lemons and limes ALL DAY LONG.  I mean, it could be worse.  Bacon is pretty bad after all.  Lemons and limes?  Not so much. Hence, these cupcakes…Did I just justify eating cupcakes? Yes, pregnancy also equals spinmaster.
Coconut-Lime Cupcakes


  • 1¼ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs (room temp)
  • ¾ cup white sugar
  • ½ cup vegetable oil
  • 3 teaspoons lime zest
  • 4 Tbsp lime juice (1 medium lime)
  • 1 teaspoons coconut extract
  • ¾ cup Milk (whole)
  • Frosting
  • 8oz cream cheese (1 box), room temperature
  • ½ cup unsalted butter, room temperature
  • 1½ teaspoon coconut extract
  • 1½ cups powdered sugar
  • 2 to 4 Tbsp toasted coconut
  • Small Lime slices (garnish)


  1. Preheat oven to 350 and line cupcake pan with liners.
  2. In a medium sized bowl, add the flour, baking powder, baking soda, and salt. Mix well.
  3. In a separate large sized bowl, whisk eggs and sugar.
  4. Add the oil, lime zest and juice, coconut extract, and coconut milk to the egg and sugar mixture.
  5. Add the dry ingredients to the wet ingredients and lightly mix until blended.
  6. Fill each cupcake liner ¾ full.
  7. Bake at 350 degrees for 18-20 minutes
  8. Use a toothpick to test the center of a cupcake
  9. Allow cupcakes to cool to room temp before frosting
  10. Frosting
  11. Beat the cream cheese using a hand mixer, adding butter 1 Tbsp at a time on medium speed until all butter has been added.
  12. Add coconut extract and powdered sugar and mix until combined. Do not overbeat frosting.
  13. Fill Decorating Bag with frosting. You'll also need a Coupler and Wilton 8B Tip (or another tip) if you don't have them already.
  14. Garnish with a wedge of lime and sprinkle of toasted coconut.

Coconut Lime Cupcakes Recipe

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