Name: Coconut Cupcakes with Lime Coconut Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 package French Vanilla cake mix (15.25 ounces); 1 package instant coconut cream pudding mix (3.4 ounces); 1 cup sour cream; ¾ cup vegetable oil; 4 eggs (lightly beaten); 13 ounces unsweetened coconut milk (1 can; divided use); ⅔ cup sweetened shredded coconut; Remaining 9 ounces coconut milk (from the 13 ounces package); 2 cups unsalted butter (room temperature); Zest of 2 medium limes; 1 teaspoon pure vanilla flavoring; ½ teaspoon coconut flavoring; 1 ½ pounds confectioners’ sugar (about 5 ¾ cups)

Jump to Recipe· 4.1 from 12 reviews

If you are looking for a tropical treat that will instantly brighten your day, this Coconut Cupcakes with Lime Coconut Buttercream Frosting Recipe is an absolute must-try. These cupcakes combine a moist, tender crumb infused with rich coconut flavor and a zesty lime-kissed buttercream that melts in your mouth. Every bite bursts with creamy, refreshing layers, perfectly balanced between sweet and tangy. Whether you’re bringing dessert to a party or just craving a delightful homemade indulgence, these cupcakes will quickly become your new favorite. Let me walk you through the ingredients, the simple steps, and all the tips you’ll need to bake up a batch of these heavenly treats.

Ingredients You’ll Need

A white bowl filled with smooth, creamy light yellow batter that has a thick and slightly lumpy texture, sitting on a white marbled surface. A grey-handled spatula is resting inside the bowl, partially coated with the batter. Next to the bowl, there is a white cloth with red stripes on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this recipe are easy to find and work harmoniously together to create the perfect cupcake texture, vibrant flavor, and eye-catching appearance. From the moist cake base to the luscious frosting, each one is essential.

French Vanilla cake mix (15.25 ounces): Provides a light and fluffy base with a subtle vanilla flavor that pairs beautifully with coconut.
Instant coconut cream pudding mix (3.4 ounces): Adds extra coconut richness and helps keep the cupcakes moist.
Sour cream (1 cup): Contributes tanginess and moisture for tender crumb.
Vegetable oil (¾ cup): Keeps the cupcakes soft and silky in texture.
Eggs (4, lightly beaten): Bind ingredients and add richness.
Unsweetened coconut milk (13 ounces, divided): Adds natural coconut flavor and creaminess; part is used in the batter, the rest is reduced for the frosting.
Sweetened shredded coconut (⅔ cup): Delivers texture and bursts of coconut flavor throughout the cupcake.
Unsalted butter (2 cups, room temperature): The base for luxuriously creamy buttercream frosting.
Lime zest (from 2 medium limes): Infuses bright citrus notes into the frosting, balancing sweetness perfectly.
Pure vanilla flavoring (1 teaspoon): Enhances the overall flavor profile with warm, familiar vanilla undertones.
Coconut flavoring (½ teaspoon): Boosts the coconut presence in the buttercream.
Confectioners’ sugar (1½ pounds, about 5¾ cups): Sweetens and thickens the buttercream to a light, fluffy finish.

How to Make Coconut Cupcakes with Lime Coconut Buttercream Frosting Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F. Line a cupcake pan with paper liners or give the wells a light spray of non-stick cooking spray to prevent sticking later. This simple prep ensures your cupcakes bake evenly and come out effortlessly.

Step 2: Make the Cupcake Batter

Using a stand mixer fitted with the paddle attachment (or a hand mixer), combine the French Vanilla cake mix, instant coconut pudding mix, sour cream, vegetable oil, beaten eggs, and half a cup of coconut milk. Beat everything together on medium speed for about two minutes until smooth and well blended. Then gently fold in the shredded coconut for texture that’s perfectly chewy without being overwhelming.

Step 3: Portion the Batter and Bake

Use a large cookie scoop to divide the batter evenly among 24 muffin wells, filling each with about three tablespoons of batter. This helps ensure consistent cupcake sizes that bake uniformly. Bake for 18 to 22 minutes, or until the tops bounce back lightly when pressed and a toothpick inserted comes out clean. Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Step 4: Reduce Coconut Milk for Buttercream

While the cupcakes bake, pour the remaining 9 ounces of coconut milk into a medium saucepan. Bring it to a boil over medium heat, stirring occasionally. Lower the heat and let it simmer for about 20 minutes until reduced and thickened. Remove from heat and allow it to cool completely, then chill it in the fridge for about an hour. This reduction concentrates the coconut flavor and provides a luscious base for the frosting.

Step 5: Prepare the Lime Coconut Buttercream Frosting

With your stand mixer fitted with the paddle attachment, beat the softened butter and chilled, reduced coconut milk on medium-high speed for five minutes until creamy and smooth. Add the lime zest, vanilla, and coconut flavorings, stirring them in until evenly distributed. Lower the speed and gradually add the confectioners’ sugar, mixing until fully combined. Finally, increase speed again and whip it all for three to four minutes until the frosting turns light, fluffy, and dreamy.

Step 6: Frost and Finish

Once your cupcakes have fully cooled, pipe or spread the lime coconut buttercream generously on top. For a lovely finishing touch, sprinkle extra shredded coconut or a bit more lime zest over the frosting. These little touches add a fresh pop of flavor and make your cupcakes look irresistible!

How to Serve Coconut Cupcakes with Lime Coconut Buttercream Frosting Recipe

The image shows a close-up of a golden-yellow cupcake with one main layer topped by a swirl of creamy white frosting. The frosting is thick, smooth, and piped in a spiral, with small green zest sprinkles and light white flakes on top. The cupcake sits in a ridged white paper liner and rests on a metal cooling rack, all placed on a white marbled surface. In the background, there are more cupcakes of the same kind, softly blurred. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of toasted shredded coconut adds a delightful crunch and enhances that toasty coconut aroma, while a light dusting of lime zest brings that signature citrus brightness right to the surface. Fresh mint leaves also make a pretty and refreshing garnish option.

Side Dishes

These cupcakes pair beautifully with a simple cup of hot tea, light fruit salads, or tropical smoothies. The creamy sweetness and citrus zest complement fresh berries or a pineapple salsa for a fun, summery dessert spread.

Creative Ways to Present

Consider serving your cupcakes on a rustic wooden tray lined with banana leaves for a tropical vibe at your next party. You can also stack them in a decorative tier or place them in clear cellophane bags tied with raffia ribbon for charming party favors that highlight this Coconut Cupcakes with Lime Coconut Buttercream Frosting Recipe.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge to preserve freshness and prevent the frosting from melting.

Freezing

These cupcakes freeze wonderfully! Place the unfrosted cupcakes in a single layer on a baking sheet, freeze until firm, then transfer them to a freezer-safe bag or container. Frost after thawing for the best texture and flavor.

Reheating

If you want to enjoy these cupcakes warm, just let refrigerated cupcakes come to room temperature, or warm the unfrosted ones gently in the microwave for about 10 seconds. Avoid heating frosted cupcakes directly to keep the buttercream from melting.

FAQs

Can I use homemade cake mix instead of store-bought?

Absolutely! If you have a favorite vanilla cake recipe, it can easily replace the French Vanilla cake mix to give these cupcakes a homemade touch. Just ensure your batter has a similar consistency for best results.

What if I don’t have coconut flavoring?

No worries! You can skip the coconut flavoring, and the recipe will still shine thanks to the shredded coconut and coconut milk. The frosting might be just a bit less intensely coconut-y but still delicious.

Can I make these cupcakes dairy-free?

Yes, you can substitute the sour cream with a dairy-free alternative like coconut yogurt, and use dairy-free butter for the frosting. Make sure the cake mix is also dairy-free for a completely allergy-friendly version.

How should I transport these cupcakes to keep them fresh?

Use a cupcake carrier or a sturdy container with a lid to protect the cupcakes during transport. If it’s a hot day, keep them refrigerated until just before serving to prevent frosting from melting.

Can I add a bit of rum or coconut liqueur to the batter?

That sounds delightful! Adding 1 to 2 tablespoons of rum or coconut liqueur to the batter can add a wonderful depth of flavor, just reduce a little of the coconut milk to keep the liquid balance right.

Final Thoughts

This Coconut Cupcakes with Lime Coconut Buttercream Frosting Recipe has all the elements of a standout dessert: moist, flavorful cake, a frosting that feels both indulgent and fresh, and an inviting look that will impress every time. It’s a real joy to bake and even more fun to share with friends and family. Trust me, once you make these cupcakes, they will become your go-to for any special occasion or whenever you want a sweet tropical escape!