Coconut Cupcakes with Lime Cream Cheese Frosting

As impressive as massive layer cakes are, I definitely prefer cupcakes. They’re so cute, easy to decorate, easily feed a crowd, and are actually easily freeze-able!

I have several mouthwatering cupcakes here on the website, including these amazing Lemon Cupcakes (if you’re a fan of citrus!), and Vanilla Cupcakes (made from scratch!).

These coconut cupcakes are moist and tender, and just packed sweet coconut flavor. And the frosting takes regular cream cheese frosting and lime juice and a little vanilla to take it up to the next level.

And of course, you can garnish these cupcakes with lime zest and shredded coconut to really bring those flavors home!

The combination of soft cupcakes and silky frosting is mouthwatering, and I know you’ll love it!

How to make coconut cupcakes with lime cream cheese frosting?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Add cupcake ingredients. This recipe uses a boxed cake mix as the base, so there’s no need to hassle with a dry ingredient bowl and a wet one.. just add them all in one mixing bowl.
2. Scoop into liners. Using a cookie scoop is the easiest and most efficient way, but you don’t have to use one.
3. Bake. Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

1. Beat butter and cream cheese. Just until combined and smooth – it’s really important that these ingredients be softened to room temperature though.
2. Add liquids and salt. For this recipe that’s the lime juice, vanilla, and kosher salt.
3. Add sugar. Add this in 1/2 cup increments, mixing in between each addition, to make sure the sugar is well incorporated.
4. Beat until fluffy. This gives the frosting that amazing whipped consistency.
5. Pipe. Make sure the cupcake are completely cooled before frosting.

Variations of this recipe

• Cake mix – we recommend Betty Crocker’s Super Moist cake mix (not the one with pudding added), but feel free to use your favorite non-pudding cake mix.
• Coconut milk – as mentioned above, make sure you’re using canned coconut milk, and the full fat version. These are pretty readily available, just open the can, give everything a good stir, and you’re good to go.
• No extract – if you can’t find coconut extract, you can omit it. The cupcakes will have a much more subtle coconut flavor, but will still be delicious.
• Lime juice – fresh lime juice is preferred (plus you’ll have the fresh limes for the zest for the garnish), but bottled will also work.
• Salted butter – for the frosting, if you have salted butter, you can use that. Just omit the salt from the frosting.
• Decoration – while I love the garnish of lime zest, coconut, and a lime slice, these cupcakes are also great decorated for seasonal holidays, like below!

Making cupcakes ahead of time

Cupcakes are great to make ahead of time, because when stored properly, they can last a couple of days before frosting.

Although, for the best moist texture and fluffiness, I don’t usually like to make mine more than a day ahead of time.

Storage

Leftover, frosted cupcakes can be stored in the refrigerator for up to 3 days, in an airtight container.

Unfrosted cupcakes can be stored at room temperature for up to 4 days, in an airtight container

Unfrosted cupcakes can also be frozen for up to 3 months.

Freezing

To freeze unfrosted cupcakes, add cupcakes to a baking sheet and place the whole thing in the freezer for about 2 hours, or until hard.

Wrap frozen cupcakes individually in plastic wrap, then transfer to an airtight freezer-safe container, label it with the date, then freeze.

Thaw overnight in the refrigerator before frosting.