Put Some Lime in Your Coconut Cupcakes

lime coconut

My mom is one of the best bakers I know and it’s because of her that I can make the BEST buttercream icing!  (Maybe one day I can talk her into opening up a bakery with me! 😉 )  She’s been making this cake for quite a few years now, so I decided to take her recipe and make a gluten free version.  These cupcakes turned out amazing.  They’re definitely in my top 3 of favorite cakes ever.  Super moist, full of flavor, a little bit tart, and a whole lot of sweet makes for the most perfect dessert.

This recipe can be made with regular size cupcakes or the mini size.  Personally, I LOVE the mini size… I think they’re so cute and dainty!  These are perfect for a summertime BBQ, birthday or holiday!  I hope you love these as much as my family does!  🙂

Put Some Lime In Your Coconut Cupcakes

  • Servings: 8 regular size cupcakes or 24 mini cupcakes
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The BEST summertime cupcake EVER!


  • 1/2 cup coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 4 eggs, room temp and whisked
  • 1/3 cup coconut oil, melted
  • 1/2 cup organic cane sugar (or you can use maple syrup or honey)
  • 2 tbsp milk (dairy or non-dairy)
  • 1 tbsp vanilla extract

Coconut Glaze:

  • 1/2 cup organic sour cream
  • 1/2 cup organic cane sugar
  • 1 lime, zested and juiced
  • 1/8 cup coconut milk, full fat
  • 1/2 cup organic coconut flakes

Buttercream Icing:

  • 1/2 cup organic butter, softened
  • 2 oz organic cream cheese
  • 4-5 cups organic powdered sugar
  • 1/8 cup coconut milk, full fat
  • 1/2 tsp vanilla extract
  • 1 cup organic coconut flakes, toasted for garnish – optional


  1. Preheat the oven to 350 degrees.  Line muffin tin with liners or spray them with nonstick spray.  Set aside.
  2. Blend ALL of the ingredients together in a blender or throw everything in a bowl and whisk until you see no more lumps.
  3. Fill your cupcakes 3/4 of the way full.  Bake 18-20 minutes for regular size cupcakes or 10-12 minutes for the mini cupcakes.
  4. While your cupcakes bake, get your glaze ready.  Mix ALL glaze ingredients together in a bowl.  After your cupcakes come out of the oven, let them cool for 10 minutes.  Get a toothpick and poke little holes all over the tops and drizzle the glaze on top of each cupcake.  (For the mini cupcakes, I drizzled a couple teaspoons) The longer this sits, the better it tastes!
  5. Once your cupcakes have completely cooled, make the icing.  In a standing mixer (or handheld) cream the butter and cream cheese together.  Slowly add the powdered sugar, alternating with the coconut milk.  Add the vanilla and salt.  Spoon or pipe your icing on top of each cupcake.  I like to pipe it…makes them look so pretty!
  6. Toast some coconut flakes for a garnish and zest a little lime on top of each one!
  7. I promise, you won’t be able to eat just one……

lime coconut3


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