Coconut Cupcakes with Lime Cream Cheese Frosting
User Reviews
5
Coconut Cupcakes with Lime Cream Cheese Frosting
Description
Coconut Cupcakes with Lime Cream Cheese Frosting bring together the flavors of coconut and lime in a moist cupcake form. The recipe uses a white cake mix base, enriched with full-fat canned coconut milk and shredded sweetened coconut, alongside coconut and vanilla extracts to deepen the flavor. Baking the batter in a lined muffin pan yields light, tender cupcakes with a subtle coconut aroma.
The lime cream cheese frosting combines softened cream cheese and unsalted butter whipped to smoothness, with fresh lime juice and zest brightening the flavors. Powdered sugar sweetens and thickens the frosting, which can be spread or piped on cooled cupcakes to provide a creamy, tangy contrast to the coconut cake.
These cupcakes work well as a dessert or for celebrations where tropical or citrus flavors are desired. Garnishes like extra shredded coconut, lime zest, or holiday sprinkles help personalize the presentation. This recipe yields 24 cupcakes and about 2 cups of frosting.
For best results, use canned full-fat coconut milk stirred before measuring to incorporate the cream and liquid parts. Choosing a white cake mix without added pudding helps maintain the intended cupcake texture. Double the frosting recipe if more is preferred for filling or heavier topping.
Ingredients
Coconut cupcakes
- 16.25 oz box white cake mix not one with pudding added
- 3 large egg
- 1 cup water
- 1/2 cup coconut milk canned full fat
- 1 cup coconut sweetened shredded
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
Lime cream cheese frosting
- 8 oz cream cheese softened to room temperature
- 1/2 cup butter softened to room temperature, unsalted
- 2 Tbsp lime juice fresh is best (from about 1 lime)
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 4 cups powdered sugar
Garnishes (optional)
- coconut shredded
- lime zest
- lime slices
- holiday sprinkles
Instructions
Prepare
- Preheat oven to 350°F, then line two 12 count muffin pans with cupcake liners. Set aside.
Mix cupcake batter
- In a large mixing bowl, add cake mix, eggs, water, coconut milk, shredded coconut, coconut extract, and vanilla extract. Whisk or beat with a hand mixer (on low or medium speed), until just combined.
- Scoop the batter into the cupcake liners (using a cookie scoop is super helpful), filling them about 2/3 of the way full. You'll want roughly 1/4 cup of batter in each cupcake liner.
Bake
- Bake for about 15 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool
- Remove from the oven and carefully transfer cupcakes to a wire cooling rack to cool completely.
Make frosting
- Add cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl (and use a hand mixer), and beat on MED speed until smooth. This shouldn't take that long.
- Add lime juice, vanilla extract, and add salt. Beat again until combined.
- Add in powdered sugar, 1/2 cup at a time, mixing on a low speed to prevent the sugar from flying out of the mixer. Mix until combined.
- Increase the mixer speed to medium, and beat for another 2 - 3 minutes or until the frosting is smooth and fluffy.
Adjust frosting if needed
- If the texture is really stiff, add some more lime juice, beating together until combined. If the texture is too soft, feel free to add up to about 1/2 cup more sifted powdered sugar.
Frost the cupcakes and garnish
- Transfer frosting to piping bag fitted with desired decorating tip (or a resealable plastic bag with the corner snipped off - or just frost with a small rubber spatula or butter knife), and once the cupcakes are completely cooled, pipe swirls of frosting onto cupcakes.
- Garnish as desired and serve.
Notes
- This recipe yields 24 cupcakes and about 2 cups of lime cream cheese frosting.
- Use canned full-fat coconut milk and stir it well before measuring to ensure even consistency.
- Avoid white cake mixes with added pudding for proper cupcake texture.
- Consider doubling the frosting if a thicker layer or filling is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 138mg | 6% |
| Potassium | 69mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 29g | 58% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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