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Coconut Lime Cupcakes

Coconut Lime Cupcakes

Lime vanilla cupcakes with coconut frosting, sprinkled with lime zest and coconut, finished with a lime wedge.
5 from 2 votes
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 20
Calories 193 kcal



  • 3 1/2 cups (430 g) plain flour all-purpose
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 large (2 large) eggs
  • 1 1/2 cups (375 ml) full-cream milk whole
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract or vanilla bean paste
  • 3 (3) limes 1 zested in batter, 1 zested on top and 1 cut into wedges
  • 1 cup (250 ml) Lime curd use my lemon curd recipe but replace the lemon with limes
  • 1 tsp (1 tsp) coconut extract
  • 1/2 cup (1/2 cup) desiccated unsweetened coconut


  • 1 batch (1 batch) fluffy buttercream frosting



  • Preheat oven to 160C
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes.
  • Next combine all of the wet ingredients (except the butter) in a large jug and whisk well.
  • Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Zest 1 lime into the mixture along with green and yellow food gel and fold in gently.
  • Bake for 20 min or until a toothpick inserted comes out clean.
  • Allow to cool completely before frosting.
  • While cupcakes are baking and cooling prepare your buttercream frosting by adding coconut essence in a large mixing bowl with frosting and mix well.
  • Use an apple corer or a sharp knife to create a hole in the centre of the cupcake and fill with lime zest
  • Frost your cupcakes using an open star tip in a swirl. Finish off with a generous zest of coconut and lime zest. Pop a wedge on the side.
  • Any questions, or if I've left something out, feel free to ask!



Cupcakes can be stored in an airtight container for up to three days.


Serving:20g | Calories:193kcal | Carbohydrates:19g | Protein:3g | Fat:12g | Saturated Fat:9g | Polyunsaturated Fat:0.1g | Monounsaturated Fat:0.1g | Trans Fat:0.1g | Cholesterol:31mg | Sodium:141mg | Potassium:52mg | Fiber:1g | Sugar:1g | Vitamin A:174IU | Vitamin C:3mg | Calcium:54mg | Iron:1mg
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