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dairy-free coconut lime cupcakes - featured image

Dairy-Free Coconut Lime Cupcakes with Whipped Coconut Frosting

  • Author: Julia
  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Description

Light, fluffy, and bright dairy-free cupcakes featuring a tender coconut lime crumb and a stable, whipped coconut frosting that rivals traditional buttercream.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (115g) unsweetened coconut oil, melted and cooled
  • 1 cup (240ml) full-fat canned coconut milk, shaken well
  • 3 large eggs, room temperature
  • ¼ cup (60ml) fresh lime juice
  • 2 tablespoons lime zest
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight for frosting
  • 2 ½ cups (300g) powdered sugar, sifted
  • 1 tablespoon lime zest
  • 1 teaspoon vanilla extract
  • Optional: ¼ cup dairy-free white chocolate chips, melted

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the melted coconut oil and sugar until well combined.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in the coconut milk, lime juice, lime zest, and vanilla until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  7. Fill cupcake liners about 2/3 full with batter.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, scoop the solid cream from a chilled can of full-fat coconut milk into a cold mixing bowl.
  11. Add powdered sugar, lime zest, and vanilla to the coconut cream.
  12. Whip on medium-high speed for 3-5 minutes until stiff peaks form.
  13. Frost cooled cupcakes and garnish with extra lime zest or lime wheels.

Notes

Ensure coconut milk is full-fat canned version, not beverage. Chill the can overnight and do not shake before opening to separate the solid cream from the liquid. Chill the mixing bowl for frosting to ensure it whips properly. Room temperature eggs are crucial to prevent the coconut oil from solidifying into chunks.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280
  • Sugar: 24
  • Fat: 14
  • Saturated Fat: 12
  • Carbohydrates: 38
  • Fiber: 1
  • Protein: 3

Keywords: dairy-free, coconut lime cupcakes, vegan baking, gluten-free option, whipped coconut frosting, allergy-friendly dessert, tropical cupcakes

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Find it online: https://mealuv.com/dairy-free-coconut-lime-cupcakes-best-easy-recipe/