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Easy Coconut Cupcakes with Lime Cream Cheese Frosting

Easy Coconut Cupcakes

Easy Coconut Cupcakes are a delicious recipe for any occasion. They're made with coconut milk and topped with lime cream cheese frosting. Great for summer and the serious coconut lovers out there!
Course Dessert
Cuisine American
Keyword coconut, cupcakes, lime
Prep Time 15 minutes
Cook Time 15 minutes
Decorate 15 minutes
Servings 24 cupcakes
Calories 115kcal


  • 2 cupcake pan


  • 1 box white cake mix 16.25 ounces
  • 3 eggs
  • 1 cup water
  • ½ cup full-fat coconut milk from a can
  • 1 cup sweetened shredded coconut
  • 1 teaspoon coconut extract
  • ½ teaspoon vanilla extract


    optional decoration:

    • Shredded coconut
    • Lime zest
    • Lime slices


    • Preheat the oven to 350 degrees fahrenheit.
    • In a large bowl or stand mixer, whisk together the box cake, eggs, water, coconut milk, shredded coconut, coconut extract, and vanilla extract on a low speed until just combined.
    • Line a cupcake pan with cupcake liners.
    • Fill each liner ½ to ¾ of the way full (about ¼ cup of batter for a standard 2-inch diameter cupcake).
    • Bake for 15 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
    • Remove the cupcakes from the pan and allow them to completely cool on a wire rack before frosting.

    Prepare the frosting


      • Frost the cooled cupcakes. You can pipe the frosting on or simply spread it using a small spatula or butter knife.
      • Optionally, decorate with coconut, lime zest, and lime slices.


      • These cupcakes are semi-homemade, but pack an impressive and flavorful punch with the addition of coconut milk, shredded coconut, and coconut extract. We topped them with an easy scratch-made lime cream cheese frosting that you can throw together while the cupcakes are baking and cooling.
      • Embody summer flavors - lime coconut cupcakes are a great option to bring to your next warm-weather celebration or 4th of July get-together.
      • This recipe was tested with Betty Crocker’s Super Moist white cake mix. However, any box cake can be used as long as it does not contain pudding in the mix. Typically, the box cake will call for ½ a cup of vegetable oil. For this recipe, we’re substituting that for ½ cup of full-fat coconut milk from a can.
      • Full-fat coconut milk from a can should be used in this recipe. Light coconut milk or coconut milk from a carton does not contain sufficient fat content and will not work. Your full-fat coconut milk should resemble the consistency of yogurt.
      • Stir the coconut milk before adding it to the mix - it may have separated in the can.
      • If you cannot find coconut extract, you can leave it out of the recipe. Your cake will still have coconut flavor from the coconut milk and shredded coconut, albeit not as strong.
      • Sweetened coconut is more moist than unsweetened - I recommend using sweetened to prevent the cake from drying out.
      • These cupcakes can be kept covered at room temperature for up to 24 hours. They can be stored in an airtight container in the refrigerator for up to 3-4 days.


      Serving: 1g | Calories: 115kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 173mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 11g | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 1mg | Net Carbohydrates: 20g | Sugar Alcohols: 20