These Key Lime Coconut Cupcakes are summer in a cupcake wrapper! Soft, fluffy, loaded with coconut flavor, and topped with creamy, zesty key lime frosting, they’re a beach vacation in dessert form.
If there’s one flavor combo that screams summer, it’s key lime and coconut. Just one bite, and I’m instantly transported to a sunny beach with a cool breeze and a drink in hand. If you love my Classic Key Lime Pie, you’re going to flip for these cupcakes—they take all that tangy, zesty deliciousness and add a tropical kick of coconut (in cupcake form, of course). Soft, fluffy coconut cupcakes topped with the creamiest key lime frosting packed with bright, citrusy flavor? And topped with toasted coconut? Sign me up!
Whether you’re dreaming of a beach getaway or just in need of a sweet pick-me-up, these cupcakes deliver all the summer vibes in every bite. Trust me, your taste buds are going to thank you!
Why You’ll Love These Key Lime Cupcakes
These cupcakes speak for themselves, but if you need a little nudge to get you to the kitchen, here are just a few of the reasons I’m pretty darn sure you’re about to fall in love with this recipe:
- Bursting with flavor. The combination of zesty key lime and sweet coconut creates a perfectly balanced cupcake flavor—tangy, sweet, and refreshing.
- Dreamy texture. These cupcakes are soft, fluffy, and irresistibly moist, topped with a smooth, creamy key lime frosting.
- Easy to make. Inspired by my Homemade Vanilla Cupcakes, these simple goodies come together quickly and easily. The steps are beginner-friendly, and the ingredients are accessible, making it the perfect recipe for any baker.
Recipe Ingredients
Buckle up and head to the store! Here’s what you’ll need to make these tropical masterpieces. For precise measurements, scroll to the recipe card below.
Coconut Cupcakes
- All-purpose flour – I highly recommend using a food scale to weigh the flour as too much can easily make these cupcakes too dry and dense. If you don’t have one, the spoon and level technique from my post on how to properly measure flour will also work.
- Salt – Brings out the flavors already present. Without it, the cupcakes would be a bit bland.
- Unsalted butter – The butter must be at room temperature. Otherwise, it will not cream properly with the sugar and oil, or mix properly in the buttercream. You can use salted butter, but you’ll want to forgo the additional salt in the frosting if you do.
- Vegetable oil – The use of just a little bit of oil in addition to butter really helps moisten these bad boys up. Coconut oil should work, too, it just may change the texture of the cupcakes a bit.
- Eggs – Make sure to grab large eggs and, if you think of it, let them sit at room temperature for a bit. They will mix into the batter more easily if they aren’t out-of-the-fridge cold.
- Milk – I generally use whole milk for these, but you could really lean into the flavor and try coconut milk instead.
- Powdered sugar – Gives the frosting volume and thickens it. You could reduce the amount, if you prefer, but keep in mind that if it gets too thin, it won’t hold shape on the cupcakes as well.
- Key lime zest – Regular limes will do in a pinch.
- Key lime juice – Fresh squeezed key limes are always nice, but you can also use bottled key lime juice. You can usually find it in the juice section.
- Coconut flakes (optional decor) – I like the toasted ones, but that’s just me. Sweetened or unsweetened. Toasted or raw. Experiment away and pick your favorite.
- Key lime slices (optional decor) – No key limes in sight? Traditional limes will do just fine.
Tips for The Best Cupcakes
- Measure with care. Particularly the flour. Use the spoon and level method (or a food scale, if you have one). Using too much flour will result in dry cupcakes.
- Room temperature butter. For both the batter and the frosting, around 65°F is ideal. If the butter is too cold (or too soft), it won’t cream properly with the oil and sugar. When it comes to frosting, cold butter will result in a lumpy frosting, while melty butter will make it too soft.
- Don’t skimp on creaming time. When creaming together the butter, sugar, and oil, do so until the mixture has significantly lightened in color and become fluffy. This process introduces air into the batter, which helps the cupcakes achieve their light, fluffy texture.
- Avoid over-mixing. When mixing the dry ingredients into the cupcake batter, mix just until everything is incorporated. Mixing past this point will cause the glutens in the flour to overdevelop, resulting in over-dense cupcakes.
- Don’t overfill. You only need to fill the cupcake tins about 3/4 of the way. Any more than that, and you’ll find yourself with muffin-topped cupcakes.
- Let ’em cool. Before frosting the cupcakes, allow them to cool all the way. If they are warm, the frosting will slide off.
How to Store
- Room temperature. Seal cupcakes in an airtight container that’s tall enough to accommodate the frosting. They can be stored at room temperature for up to 48 hours, because of the buttercream.
- Fridge. The cupcakes can also be stored in the fridge. Keep in mind that the buttercream will be quite firm when cold, so I recommend bringing them back to room temperature, or close to it, before serving. These cupcakes are best if eaten within 2-3 days.
- Freezer. Seal leftover cupcakes in a freezer-safe airtight container that’s tall enough to accommodate the frosting. You can store them in the freezer for up to 2-3 months. Allow them to thaw in the fridge.
More Key Lime Desserts To Try
Key Lime Coconut Cupcakes
These Key Lime Coconut Cupcakes are a delectable treat for summer! Coconut cupcakes are topped with key lime buttercream frosting!
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Ingredients
Coconut Cupcakes
- 1 ¼ cups (163g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoons salt
- 6 tablespoons (84g) unsalted butter (room temperature)
- ¾ cup (155g) sugar
- 2 tablespoons (30ml) vegetable oil
- 1 ½ teaspoons coconut extract
- 2 large eggs
- ½ cup plus 2 tablespoons (150ml) whole milk (or coconut milk)
Key Lime Buttercream Frosting
- 1 cup (224g) unsalted butter (room temperature)
- 4 cups (460g) powdered sugar
- 2 tablespoons key lime zest*
- 1-2 tablespoons key lime juice*
- Pinch or two of salt
- ¼ cup coconut flakes (toasted, optional)
- Key lime slices (optional)
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, sugar, oil and coconut extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the coconut extract and mix until combined.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter might look slightly curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Fill the cupcake liners about ¾ full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool.
- To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
- Carefully add about half of the powdered sugar and mix until smooth and well combined.
- Add the key lime zest, 1 tablespoon of the key lime juice and the salt to the frosting and mix until well combined.
- Add the remaining powdered sugar and mix until smooth. Add additional key lime juice as needed to get the right consistency.
- Pipe the frosting onto the cupcakes. I used Ateco tip 847.
- Sprinkle some toasted coconut onto the frosting and finish the cupcakes off with a slice of key lime.
- Cupcakes are best when stored in an air tight container and eaten within 2-3 days.
Notes
- Key limes – If you can’t find key limes, you can use regular limes. I used bottled key lime juice and regular limes for the zest and decor.
- Room temperature storage – Seal cupcakes in an airtight container that’s tall enough to accommodate the frosting. They can be stored at room temperature for up to 48 hours, because of the buttercream.
- Fridge storage – The cupcakes can also be stored in the fridge. Keep in mind that the buttercream will be quite firm when cold, so I recommend bringing them back to room temperature, or close to it, before serving. These cupcakes are best if eaten within 2-3 days.
- Freezing – Seal leftover cupcakes in a freezer-safe airtight container that’s tall enough to accommodate the frosting. You can store them in the freezer for up to 2-3 months. Allow them to thaw in the fridge.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
These look awesome!! I have to make them, because I have a beach right down the road from my house, so the scenario would be perfect…especially if I bring a good book along 😉 (I’m reading the Lavender Tides series by Christian author Colleen Coble, if anyone’s looking for something new to read…they’re amazing so far!). I was wondering if these could be made with cream cheese frosting, made with the like components that are in this recipe? Cream cheese is my preferred frosting because it isn’t overly sweet, and it has that awesome tanginess instead of just tasting like butter and sugar 🙂
Cream cheese frosting would be fine, you’ll just have to be careful to not add too much key lime juice and thin out the frosting too much.
Would you recommend doing half the butter and half shortening in the frosting recipe? Many of your previous recipes have done this and I really enjoy it, I think it tastes better than all butter. Is it something you’ve stopped doing? Love all your recipes I’ve never had one that didn’t turn out phenomenal!!
I haven’t been doing it as much lately, but you can really do that for any of my buttercream recipes. All butter or half and half works the same. So glad to hear you’ve enjoyed the recipes!
would this recipe work well for a layer cake?
I would think it’d be fine.
Can you leave the coconut out and if so what would you replace with the coconut milk?
It should be fine to leave out the coconut. Just use regular milk.
Hi Lindsay,
I really love your blog and recipes. I was wondering if your coconut cupcakes recipe with key lime can be turned into a cake.
I would think it’d be fine.
Just made these this afternoon. The taste was very good – true coconut flavor. However, I found them to be a bit dense and less moist than I was hoping for. Coconut cream filling helps with this a bit but I still would have liked them to be a bit fluffier.
Oh boy these sound really good. look forward to giving these ago on the weekend. Thanks for sharing.
Simon
What a delicious tropical dessert!
These look great! So pretty and the filling makes it even better!
These are so pretty! She is such a good friend for making you cupcakes!
Gorgeous cupcakes! I love that coconut filling in the middle with the key lime buttercream on top. So pretty! 🙂
Love Ashley’s recipes. These cupcakes look so delightful! Perfect for summer.
As always the photos here rock! And I just want to dive right in. Super scrumptious!
Dear Lindsay, these cupcakes look perfect. What a wonderful summer treat. xo, Catherine
They look so irresistible! Yummy!
Your friends make some amazing cupcakes, Lindsay! Love the recipe, Ashley. That filling is amazing. Who could ever resist that?
Right?! I’m in love with these – can’t wait to try them!