Print Recipe

Coconut Lime Cupcakes

Cook Time18 mins
Total Time18 mins
Course: Dessert
Servings: 30 cupcakes
Author: Melanie - Gather for Bread


  • 1 and 1/2 cups butter softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons coconut extract or almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons freshly squeezed lime juice
  • 2 teaspoons lime zest
  • 1-1/4 cups flaked coconut

Coconut Lime Buttercream

  • 1 cup butter 2 sticks softened
  • 4 cups confectioner's sugar
  • 2 tablespoons half and half
  • 2 tablespoons lime zest
  • 2 teaspoons coconut extract
  • 1 tablespoon freshly squeezed lime juice
  • additional coconut for sprinkling.


  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For Buttercream

  • Mix butter in a large bowl on medium speed for about 5 minutes, until fluffy. Add confectioner's sugar slowly, stirring to combine. Add half and half cream, lime zest, coconut extract and lime juice. Beat for about 3-5 minutes until light and fluffy.
  • Frost cupcakes with a large dollop of buttercream. Top with shredded coconut and lime zest if desired.