Coconut-Lime Cupcakes

Name: Coconut-Lime Cupcakes
Prep time: 30 min
Cook time: 22 min
Ingredients: 1 yellow or white cake mix (we’re hopelessly devoted to Duncan Hines); 3 large eggs; ½ cup vegetable oil; 1 cup sour cream; ½ teaspoon vanilla extract; 2 teaspoons coconut extract; zest of 1 medium lime; 1 cup coconut; 3 8-ounce packages full-fat cream cheese (softened (normally I’d say low-fat is fine, but in this case, it would be too runny)); ¾ cup butter (softened); 3 cups powdered sugar; juice of 1 medium lime; 2 teaspoons coconut extract; sweetened coconut; lime zest

Coconut and lime is perhaps my favorite combo of all tropical flavors. The bright pop of lime against the soft coconut background always keeps me coming back for more. These Coconut-Lime Cupcakes will do just that, so you might want to double the recipe before they disappear! These cupcakes are perfectly tender and topped with a coconut and lime cream cheese frosting. In short: perfection!

Ingredients Needed

This is just a preview of ingredients and method, keep scrolling for full printable recipe.

Cupcakes

Boxed cake mix – Yellow or white. We like Duncan Hines.
Eggs
Vegetable oil
Sour cream – Full fat is best.
Vanilla extract
Coconut extract
Fresh lime zest
Shredded coconut – Sweetened or unsweetened. Find them near the chocolate chips on the baking aisle.

Frosting and Garnishes

Cream cheese – Full fat. Normally I say low fat is ok, but this frosting truly has better texture with full fat.
Butter – Always use real butter if you can.
Powdered sugar
Fresh lime juice
Coconut extract
Lime zest – For garnish.
Shredded coconut – For garnish. You can toast it first if you’d like!

How to Make Coconut-Lime Cupcakes

You’ll start by making your cupcakes. Mix up a dry cake mix (disregard the ingredients and instructions on the package), a few eggs, some vegetable oil, sour cream, vanilla and coconut extracts, and the zest of one lime.
That gets whipped up really well then you’ll gently mix in some coconut shreds, divide the batter among 24 cupcake liners, and bake until a toothpick inserted in the center comes out clean.
To make the frosting, you’ll whip some cream cheese and butter until fluffy, then add powdered sugar, a little lime juice, and coconut extract and whip to combine.
Once cupcakes are completely cool, frost with frosting and sprinkle a little shredded coconut and lime zest on for garnish.

Storing and Other Tips

Store cupcakes in an airtight container in the refrigerator (must be refrigerated for storage due to cream cheese frosting) and enjoy within 3-4 days for best results.
Make sure you don’t overbake your cupcakes or they will be dry. Keep a close eye on them and check for doneness as soon as they look like they are getting close!
If you’d like to toast your coconut before using as a garnish, spread coconut out on a baking sheet or oven-safe dish and bake for about 2-5 minutes, stirring every 30-60 seconds at 375°F until it reaches a nice golden brown. For more details see this How to Toast Coconut post.

Frequently Asked Questions

Can I use this same cupcake recipe for other flavors?

Yes! Change up the add ins and extracts however you like. This is a great basic cupcake recipe. The same is true for the cream cheese frosting!

Can I make these ahead of time?

Definitely! For best results I’d recommend storing the cupcakes and frosting separately (frosting in the fridge because of the cream cheese). When ready to frost, set your frosting out for about 30 minutes to come to room temperature, rewhip briefly, and frost as desired.

Can I freeze these cupcakes?

The cupcakes themselves will freeze well. I would recommend making the frosting fresh when you’re ready to decorate and serve.

Can I use this batter to make a cake?

You bet! I don’t have baking times for you, but I would recommend using the times listed on the back of the cake mix box as a general guideline, then just keep a close eye on things and test for doneness with a toothpick inserted into the center of the cake.