Lime-Coconut Cupcakes Recipe

Name: Lime-Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sifted coconut flour; 1 teaspoon baking powder; 1 teaspoon kosher salt; 6 large eggs; 3/4 cup light agave nectar; 1/2 cup coconut oil; 3 tablespoons whole milk or almond milk; 1 tablespoons pure vanilla extract; 1/2 cup butter, softened; 2 cups confectioners sugar; 1 teaspoon whole milk; 1 tablespoon fresh lime juice; 1 tablespoon finely grated lime zest; 1 teaspoon pure vanilla extract; 1/2 teaspoon kosher salt; Unsweetened shredded coconut, for garnish

Servings: persons

3/4 cup sifted coconut flour
1 teaspoon baking powder
1 teaspoon kosher salt
6 large eggs
3/4 cup light agave nectar
1/2 cup coconut oil
3 tablespoons whole milk or almond milk
1 tablespoons pure vanilla extract
1/2 cup butter, softened
2 cups confectioners sugar
1 teaspoon whole milk
1 tablespoon fresh lime juice
1 tablespoon finely grated lime zest
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Unsweetened shredded coconut, for garnish

1
Make the Cupcakes Preheat the oven to 350 degrees .
2
In a large bowl, whisk together the coconut flour, baking powder, and salt until blended.
3
Whisk in the eggs, agave nectar, oil, milk and vanilla until completely blended and smooth.
4
Make the Cupcakes Divide the batter equally between lined muffin cups and bake for 20 minutes, or until golden and a toothpick inserted in the center comes out clean.
5
Transfer the baking tin to a wire rack and let the cupcakes cool for 10 minutes.
6
Carefully remove the cupcakes from the tin and place on the wire rack to cool completely.
7
Meanwhile, Make the Frosting In a large mixing bowl or stand mixer, beat together the butter, confectioners sugar, milk, lime juice, one teaspoon of zest, vanilla and salt until smooth and fluffy, about 3 minutes.
8
Frost the cupcakes, garnish with the remaining lime zest and shredded coconut, and serve or store in an airtight container for up to two days.

1171

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup sifted coconut flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, 6 large eggs, and more.

Yes, Lime-Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lime-Coconut Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions