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Coconut Lime Cupcakes

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Coconut Lime Cupcakes


It’s cupcakes time again!  Ok if you recall, my 4 year old does a Cupcakes & Lemonade stand every Wednesday night during the summer and has been making a killing for her college fund! 

Every week we sell a different flavor of cupcake and the homemade lemonade.  This was a HUGE HIT and a best seller.  In fact we ran out!  Who knew that 3 dozen cupcakes wouldn’t be enough! 

These are a tasty, refreshing cupcake that are light, creamy and taste like spring and summer! 

Enjoy these at your next party or in the winter when you need a boost of summer on a gloomy day!

Just imagine with me for a moment, a coconut lime cupcake filled with a creamy, tangy but sweet lime curd filling, and topped with a coconut frosting. 

How tasty does that sound?

I’ve learned that I’m not much of a cupcake fan.  UNLESS they are filled.  Give me a filled cupcake and oh man, I turn weak in the knees and expect you’ll do the same – especially with these!


Yield: 12 Cupcakes

Coconut-Lime Cupcakes

Coconut Lime Cupcakes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes


  • -------------------------
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup oil
  • zest of 1 lime
  • 4 Tablespoons lime juice
  • 1 teaspoon coconut extract
  • 3/4 cup coconut milk
  • -------------------------
  • Pre-made lime curd
  • -------------------------
  • 8 oz cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 1/2 teaspoon coconut extract
  • 1 1/2 cup powdered sugar
  • 2 to 4 Tablespoons toasted coconut
  • -------------------------
  • Coconut, toasted in oven at 350* - WATCH LIKE A HAWK it will toast quickly.


Preheat oven to 400*F
Line cupcake pan with liners and set aside.
In a medium bowl, whisk eggs and sugar.
Add oil, zest, juice, coconut extract and coconut milk.
Add salt, baking soda & baking powder and mix well.
Add flour and mix until combined.
Fill cupcake liners 2/3 full and bake for 14 minutes.
Allow cupcakes to cool completely.
Hollow out center and fill with pre-made lime curd. Place cupcake nub back on to cover filling hole.
Using a hand mixer beat cream cheese & butter.
Add coconut extract and mix.
Add powdered sugar 1/2 cup at a time, beating well after each addition.
Frost cupcakes and top with toasted coconut.

Recipe Adapted from: Dessert Now, Dinner Later



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