Coconut Cupcakes with Lime Buttercream Icing | Shifting Roots

Coconut Cupcakes with Lime Buttercream Icing

If you’re in Canada, Today is National Cupcake Day!  To celebrate, I’m sharing my coconut cupcakes with Lime Buttercream icing.  Make these coconut cupcakes with lime buttercream icing whenever you need a tasty tropical themed treat.

Coconut cupcakes with lime buttercream frosting.

After some research on Pinterest, I realized there are many ways to make a coconut cake, and most of them are really high in calories. While I wouldn’t call this recipe low-cal by any stretch of the imagination, it is a bit better than most of the other ones out there.

All the taste of a hot holiday without the expensive price tag. Try my coconut lime cupcakes!Click To Tweet

The batter mixes easy and uses ingredients you likely already have on hand.  If you want to really up the coconut flavour, you can add coconut flavouring and replace the milk with coconut milk.

coconut lime cupcakes

If you haven’t made a lot of cupcakes before, make sure you fill up your liners with batter to only half or two thirds of the way.  Otherwise your muffins will spill over and be too big.

coconut lime cupcakes

The icing is super simple.  It’s just your basic buttercream recipe with lime juice instead of water.  To see how to make the swirly design, see my tutorial on How To Make Your Next Cake Look Amazing.

Like this recipe?  You’ll love Lemon Poppyseed Muffins or Lemon Chia Seed Pancakes.

coconut lime cupcakes

 


Coconut Cupcakes with Lime Buttercream Icing

Serves 18
Ingredients:
1 cup butter,
1 1/2 cup sugar,
4 eggs,
1 cup coconut milk,
1 tbsp vanilla,
2 cups flour,
1 cup unsweetened coconut,
1 tsp baking powder,
1/2 tsp baking soda,
1/2 tsp salt,
1 cup butter,
4 cups (1/2 package) icing sugar,
juice of 1 lime, approx 3 tbps.Instructions:Melt butter, set aside. Whisk eggs, sugar, and vanilla in a bowl, slowly adding in the melted butter. Add flour, coconut, baking powder, baking soda, and salt until just combined. Spoon into muffin tins. Bake in a 350 oven until lightly brown at the edges, approximately 20 minutes. Cool completely. In another bowl, whisk 1 cup of mostly melted butter, icing sugar, and lime juice. Add a small amount of green food colouring if desired. Pipe onto cooled cupcakes and sprinkle with a small amount of sweetened coconut.

 

What’s your favourite cupcake?  Anything you’d like me to dream up for a future post?

coconut cupcakes with lime frosting

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Kristen Raney

Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

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Kristen

Welcome!

Hi, I'm Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

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