Coconut Key Lime Cupcakes

If you’ve got a lime, a dream, and a questionable relationship with cream cheese frosting, this one’s for you.

Yield: 24 cupcakes | Prep Time: 5 minutes | Bake Time: 15-17 minutes | Total Time: 22 minutes

What Makes These Irresistible?

Let me preface this by saying I’m not even a huge cupcake girl. Like yes, they’re cute, but half the time I eat one and immediately regret it because the frosting tastes like sadness and food coloring.

But these? These are the cupcake version of a tropical vacation where nobody annoys you, your phone’s on Do Not Disturb, and the vibes are coconut-scented and lime-zested. The batter is fluffy, buttery, and gets this low-key chew from the coconut milk and sweetened flakes. And the frosting? It’s giving key lime cheesecake meets cream cheese cloud.

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Ingredients

For the Coconut Cupcakes

• 1 1/4 cups all-purpose flour, spooned and leveled (157g)

• 1/2 teaspoon baking soda

• 1/2 cup unsalted butter or melted coconut oil, slightly cooled (113g)

• 3/4 cup granulated sugar (150g)

• 1/2 teaspoon vanilla extract

• 2 eggs, room temperature

• 1/2 cup full-fat canned coconut milk, stirred (120g)

• 1/3 cup sweetened shredded coconut, (40g)

For the Key Lime Frosting

• 1 tablespoon key lime zest

• 1 tablespoon key lime juice

• 1/2 cup unsalted butter, room temperature (113g)

• 8 oz cream cheese, room temperature (226g)

• 4 cups powdered sugar (480g)

• Pinch of salt

Instructions

For the Coconut Cupcakes

1. Preheat oven to 350°F (175°C) and line a 12-cup cupcake tin with cupcake liners. Set aside.

2. Melt the butter or coconut oil in a large microwave-safe bowl, then let it cool slightly.

3. In a separate medium-sized bowl, whisk together the flour and baking soda. Set aside.

4. Once the butter or oil has cooled, whisk in the granulated sugar and vanilla extract. Add the eggs one at a time, whisking between each addition.

5. Add half of the dry ingredients to the wet mixture and whisk until almost combined. Add half of the coconut milk and whisk again. Repeat with the remaining dry ingredients and coconut milk until the batter is smooth and fully combined (see notes about mixing coconut milk)*

6. Fold in the chopped shredded coconut (see notes about coconut thickness).*

7. Fill the cupcake liners halfway with batter (see notes about overfilling liners).*

8. Bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

   For the Key Lime Cream Cheese Frosting

9. In the bowl of a stand mixer fitted with a paddle attachment—or in a large bowl with a handheld mixer—beat the butter and cream cheese on medium-high speed until smooth and combined.

10. Add the lime zest, lime juice, salt, and 1 cup (120g) of the powdered sugar. Mix on high speed until combined.

11. Continue adding powdered sugar 1 cup (120g) at a time, mixing and scraping down the bowl as needed. Once all the sugar is incorporated, beat the frosting on high speed for 1–2 more minutes to whip it into a fluffy, smooth consistency (see notes about extra powdered sugar)*

12. Frost cooled cupcakes as desired and enjoy.

Notes:

1. Use a digital scale if you can. Your future self (and your cupcakes) will thank you.

2. Coconut milk can be weirdly separated in the can—make sure to shake or stir it well before measuring. No chunky coconut layers here.

3. If your shredded coconut is super long, give it a quick chop—it’ll mix in more evenly and won’t weirdly poke out of the cupcakes.

4. Only fill the liners halfway. I know it looks like not enough, but trust. Overfilling = sad muffin tops, and not the cute kind.

5. The frosting is intentionally tangy and rich—if you want it sweeter, add another ½ cup (60g) powdered sugar, but taste first.

6. “And let us not grow weary of doing good, for in due season we will reap, if we do not give up.”
   — Galatians 6:9

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