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Fluffy Coconut Lime Cupcakes with Toasted Coconut Topping

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These fluffy coconut lime cupcakes feature a bright lime zing combined with creamy coconut sweetness and a crunchy toasted coconut topping. Perfect for potlucks, brunches, or any occasion needing a fresh, tropical twist.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) coconut oil, melted
  • ½ cup (120ml) full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • Zest of 2 medium limes
  • 1 teaspoon vanilla extract
  • ¾ cup (65g) unsweetened shredded coconut
  • 1 cup (120g) powdered sugar (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Toast the shredded coconut in a dry skillet over medium heat, stirring frequently for 3–5 minutes until golden brown and fragrant. Remove from heat and let cool.
  3. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the sugar and eggs until pale and slightly thickened, about 2 minutes. Slowly whisk in the melted coconut oil, coconut milk, lime juice, lime zest, and vanilla extract until smooth.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Tap the pan gently to release air bubbles.
  7. Bake on the middle rack for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Once cooled, sprinkle the toasted coconut generously on top. Optionally, dust with a glaze made from powdered sugar and lime juice.

Notes

Use room temperature ingredients for best results. Toast shredded coconut carefully to avoid burning. Do not overmix batter to keep cupcakes fluffy. Cool cupcakes completely before adding toasted coconut topping to maintain crunch. Tent with foil if cupcakes brown too quickly.

Nutrition

Keywords: coconut lime cupcakes, toasted coconut topping, easy cupcakes, tropical dessert, homemade cupcakes, lime zest, coconut milk, gluten-free option, vegan adaptation

Find it online: https://bitefuljoy.com/fluffy-coconut-lime-cupcakes-recipe-easy-homemade-toasted-coconut-topping/