Lime Coconut Cupcakes Recipe

Lime Coconut Cupcakes


  • 1/3 cup coconut oil
  • 3/4 cup sugar
  • 1 cup coconut milk
  • 1 egg
  • 1 tbl lime zest (packed)
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup flour
  • 1 cup shredded coconut
Lime buttercream frosting
  • 1/2 cup margarine
  • 1/2 cup shortening
  • 3 cups confectioner's sugar
  • 1 tsp lime zest
  • 1/4 cup lime juice
  • flaked coconut for decorating

How to make Lime Coconut Cupcakes

I have de-veganized this recipe from "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero. I did this because I think the egg gives it some stability and a lighter tastier texture. Also, I'm not vegan so I don't really have anything against using eggs.

They go great with Thai food or any summery meal accented with lime. Although these are easy to make, they lose much of their tasty texture when you put them in the refrigerator. (They become very hard due to the coconut oil.) Make the cupcakes the day before, leave them out overnight and frost and add decorative coconut and lime slices right before you serve them. This also prevents the lime slices from wilting and the coconut from getting soggy.

  1. If necessary, heat the coconut oil in a pan. While the oil is still warm, add the sugar.

  2. Add the coconut milk, egg, vanilla extract, coconut extract, and lime zest. Make sure the mixture is cool enough before you add the egg.

  3. Add flour, baking soda, baking powder, salt, and shredded coconut.

  4. Fill a cupcake lined cupcake tin about 3/4 of the way. (This recipe makes a dozen.) Bake for 24 minutes.

  5. Let cool before frosting.

  6. To make the frosting, beat the shortening and margarine until smooth, then add sugar and beat. Add vanilla and lime juice and beat until smooth and fluffy. If the frosting becomes too soft on a hot summer day, stick it in the fridge for 30 minutes to get a texture that is easier to frost with.

  7. I like to dump a load of frosting on top and then place the flaked coconut on top by hand (so that they don't break). Add a slice of lime on top to make them look really cute.


  • gamany
    gamany says

    viv, this looks and sounds so good!

  • Sygirl
    Sygirl says

    Gorgeous photo. I'm going to try it just for the presentation appeal! Thank you!

  • khamming
    khamming says

    why would a meat-eater buy a vegan cookbook, i mean, i could understand buying say a tofu cookbook, but cupcakes? wouldn't it just be easier to buy a cupcake book and skip the deveganising step? cool recipe through, i'll guess i'll just have to re-veganise it.

  • birdofparadox
    birdofparadox says

    KHamming, I can't speak for Vivren, but while I'm not vegan, some of my friends are. I pay attention to vegan recipes because I want to be able to invite them over and know there's not going to be any surprises or mistakes. I've considered buying VCTOTW strictly for this very reason.

  • elaineli04
    elaineli04 says

    am 100% with you on how important to include eggs in baking..being a vegan..(i eat fish)..the toughest thing is to come up cakes tast as close as one can without egg

  • Kwispel
    Kwispel says

    This looks great but I'm a little confused. It says 1/4 cup lime zest in the ingredients list and 1 tsp lime zest as well. Later it says add the juice (I'm assuming that's the 1/4 cup) but doesn't mention the 1/4 tsp. This is in the frosting part. Thanks!

  • Vivren
    Vivren says

    Hi Kwispel, I corrected the recipe. I like having zest in the cupcake and in the frosting. The juice in the frosting gives it a better texture and workability. Hope you like them!

  • tiggerish
    tiggerish says

    What temperature are you supposed to bake them at?

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