Luscious Lime and Coconut Cupcakes

5 Apr


Every year, I make an Easter basket full of baked goods for our neighbors and friends. I do it for most holidays and I always vary what I put in them but the one thing I always include is a cupcake. This year for Easter I decided to make a lime and coconut cupcake because, well, I think we all have to agree that that sounds pretty darn amazing! It was a fairly straight forward recipe, except for all that zesting of limes! But the flavors worked together even better then I had imagined and the fresh, tropical combination is perfect to put a “spring” in your step! 🙂 If you wanted to make it more coconuty you could use coconut extract instead of vanilla. Unfortunately I wasn’t able to get my hands on any! 😦 But they were still unbelievably delicious so its all good!


Luscious Lime and Coconut Cupcakes (Makes about 24)


2 cups caster sugar

3 limes, zest only

340g butter, softened

6 eggs

1 1/2tsp vanilla extract

3 cups plain flour

1tsp baking powder

a pinch of salt

1 cup buttermilk

150g shredded coconut


225g cream cheese, room temperature

115g butter, softened

1tsp vanilla extract

1 lime, zest only

500-600g icing sugar, depending on desired consistency

  • Preheat the oven to 160°c/325°f and line 2 x 12 hole cupcake tins with cupcake liners.
  • In a medium bowl, mix together the sugar and lime zest until the zest is evenly distributed.
  • In a large bowl cream together the zesty sugar and butter with an electric mixer until pale and fluffy.
  • Beat in the eggs one at a time, scraping down the sides of the bowl regularly then beat in your vanilla.
  • Sift the flour, baking powder and salt into a separate bowl.
  • Mix in the flour mix and buttermilk alternately, starting and ending with the dry ingredients. Mix just until everything is combined. Fold in the shredded coconut.
  • Fill the cupcake cases to the top with the batter and bake in the oven for 25-30mins or until they are light golden on top and a skewer comes out clean.
  • Remove from the oven and allow to cool completely. Meanwhile, make your frosting.
  • For the frosting beat together the cream cheese and butter in a large bowl until smooth and creamy. Beat in the vanilla and lime zest until combined.
  • Add the icing sugar in small batches, mixing and scraping down the sides of the bowl after each addition until you achieve the right consistency.
  • Pipe or spread onto the cupcakes and decorate as you want. I used extra shredded coconut and mini sugar coated chocolate eggs.


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