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Coconut Cupcakes with Key Lime Buttercream Frosting are a delectable treat with fresh key lime flavor! A coconut cake is filled with coconut filling and topped with fresh key lime buttercream!
It’s only Wednesday but I am already ready for the weekend. With no other plans for the coming weekend, I am going to be testing and making some exciting new recipes that I can’t wait to share with you. In the meantime, I’m sharing these irresistible Coconut Cupcakes with Key Lime Buttercream Frosting.
These cupcakes are made with the freshest ingredients. When possible, I pick the key limes straight from the lime trees in my backyard. For this recipe, I used key limes, but regular limes work well too. The filling I use for these cupcakes is the same filling I use for my popular Chocolate Cake with Coconut Filling and Marshmallow Frosting. I absolutely love the filling and actually use it for an assortment of desserts. Have you ever tried fruit dipped in the coconut filling?
Coconut cake is filled with coconut filling and topped with key lime buttercream to create a cupcake that is great for birthdays, summer picnics and more. I love to top the cupcakes with toasted coconut and slices of key limes.
I shared these cupcakes with friends who said that they were the best cupcake they have ever eaten. If you are a coconut or lime lover, and even if you are not, then you will love them. Go ahead, indulge a little and make a batch of these Coconut Cupcakes with Key Lime Buttercream. Your friends and family will love you!
Key Lime Coconut Cupcakes
Ingredients
For the cupcakes:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 3 eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup full-fat coconut milk
- 1 1/4 cups sweetened shredded coconut
For the filling:
- 3 tablespoons coconut cream
- 2 ounces cream cheese, softened
- 1 cup confectioners' sugar, sifted
- 1/2 cup shredded coconut
For the frosting:
- 1/2 cup 1 stick butter, softened
- 3 cups confectioners' sugar, divided
- 2 tablespoons lime zest*
- 1 tablespoon freshly squeezed lime juice*
- 1/4 cup coconut flakes, toasted
Instructions
To make the cupcakes:
- Preheat an oven to 350 degrees F. Line 12 muffin cups with paper liners. In a large bowl, sift together flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and butter until light and fluffy, about 2 to 3 minutes. Add egg yolks, one at a time, mixing until well blended. Add vanilla and beat until combined. Slowly add the flour mixture in 3 additions, alternating with the coconut milk, beginning and ending with the flour mixture. Scrape down the sides of the bowl as needed and beat until combined.
- In another clean bowl, beat the egg whites until soft peaks form. (You can use a stand mixer or hand mixer.) Stir one-fourth of the egg whites into the cake batter to lighten, then fold in the remaining egg whites until combined. (Be careful not to over mix. You want some egg whites to still be visible in the batter.) Gently fold in the shredded coconut. Divide the batter evenly among the lined muffin cups, filling them about 3/4 full. Bake until a toothpick inserted into the center of the cupcake comes out clean, about 20 minutes. Let cool for 5 minutes in pan, then transfer to wire rack to cool completely.
To make the filling:
- In the bowl of a stand mixer fitted with the whisk attachment add the coconut cream, cream cheese and sugar. Whip on medium speed for one to two minutes. Slowly fold in the shredded coconut.
To make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy, about 1 minute. Slowly add 2 1/2 cups confectioners' sugar and beat until fluffy, about 2 to 3 minutes. Add lime zest, lime juice and remaining sugar. Beat for an additional one to two minutes.
To assemble the cupcakes:
- Remove a small amount of the center part of the cupcake using a cupcake corer or pairing knife. Divide the coconut filling evenly among the cupcakes, filling the hole in the middle of the cupcake. Pipe frosting onto each cupcake and sprinkle with toasted coconut. Garnish with sliced key limes, as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More lime and coconut recipes:
Love everything about this recipe & your story. I do have a question when reviewing the ingredients for the frosting. It states butter, would that be salted or unsalted? Just want to make sure I’m using the right type of butter. Thank you so much!
Hi, Fernando! It actually doesn’t matter what type of butter you use. I generally use what I have on hand, but if I had to choose, I would use salted for this recipe. Enjoy!
Thank you Ashley for the rapid response, Greatly appreciate it!
These look so yummy! I’m making these for my sister’s birthday this weekend, but I was wondering if I want two dozen, should I double all the ingredients? 6 eggs sounds like a lot for just 24 cupcakes.
Hi, Amanda! Yes, you should be able to double the ingredients for this recipe without any issues. Enjoy!
Hi! these coconut cupcakes look absoultely divine . One question though….what is coconut cream and where do I find it at the grocery store.
Hi, Yolanda! You can find coconut cream next to the coconut milk in the grocery store. Thai Kitchen, Native Forest and Trader Joe’s are a few brands. If you can’t find coconut cream, you can purchase coconut milk, chill in fridge, pour out liquid and then scoop out remaining coconut cream.
Thank you for your quick reply Ashley. Can’t wait to try these.
Hi there! these cupcakes look absolutely divine.. one question though, what is coconut cream>
These are so pretty. And such a great flavor for summer!!!
Love this recipe. Coconut and key lime are two of my favorite dessert flavors, so this sounds right up my alley. Great photography as well!