Vegan Coconut Lime Cupcakes
These vegan coconut lime cupcakes are light, fresh and easy to make. Coconut and lime flavoured sponge cakes topped with creamy coconut frosting and lime zest. They make a delicious summer treat that everyone will enjoy!
When it comes to summer food, I love nothing more than light, fresh desserts. Usually I’ll make things like ice cream or cheesecake, but I was trying to think of something a little bit different this time.
I eventually came up with these coconut and lime cupcakes. They make a nice change from the usual chilled desserts but still have that fresh, summery element to them. The coconut frosting is so creamy and full of flavour, you’re going to love it!
Ingredients you’ll need for this recipe
- Coconut milk. This is used in both the cupcakes and in the frosting for texture and flavour. You’ll need to use light, tinned coconut milk for best results. I used Tesco light coconut milk.
- Lime juice. Mixed with the coconut milk, this makes a variation of dairy-free buttermilk. This will make the cupcakes light yet moist, and also helps to add a little bit of extra lime flavour.
- Self-raising flour. Make sure to use self-raising, not plain/all-purpose flour. This will create a light and fluffy texture.
- Caster sugar. For sweetness! Caster sugar is also known as superfine sugar.
- Coconut oil. This ingredient is also used in the cupcakes and the frosting. The type of coconut oil you use in the cupcakes doesn’t matter too much as it’s melted anyway, but for the frosting it’s crucial to use extra virgin coconut oil. The texture matters! It’s best to use it from room temperature- you don’t want it to be too soft nor too hard.
- Vanilla extract. For extra flavour.
- Lime zest. I sprinkled some in the cake mix and on top of the coconut frosting. It really helps to tie the flavours together!
- Icing sugar. For the coconut frosting. This is also known as powdered sugar- if you’re in the USA, make sure to buy organic to ensure it’s vegan-friendly.
- Desiccated coconut. For extra coconut flavour and a cute decoration!
How to make vegan coconut lime cupcakes
Preheat your oven to 180°C/350°F (or 160°C/325°F if you’re using a fan or convection oven). Line a cupcake tin with 12 paper liners.
In a small bowl or mug, mix together 280ml of light tinned coconut milk and 2 teaspoons of lime juice. Set it aside for 5 minutes or so.
In a large bowl, mix together 230g of self-raising flour and 180g of caster sugar. Add 2 tablespoons of melted coconut oil, 1/2 teaspoon of vanilla extract, and the coconut milk from the previous step. Mix well to make a smooth cake batter.
Add zest of 1 lime and fold it into the cake batter.
Divide the batter equally between your 12 cupcake cases and bake for around 18 minutes, or until a toothpick comes out clean.
Transfer to a wire rack to cool completely.
This coconut frosting is different from regular vegan coconut frosting because it doesn’t contain any coconut cream!
When using coconut cream, I found the results varied too much depending on the brand I used. I wanted something that would work every time so I tried with coconut oil instead.
Much to my delight, it worked very well! This frosting is great for piping and holds up perfectly at room temperature.
To make it, simply mix together :
- 450g Icing sugar
- 90g Extra virgin coconut oil (in a semi-solid state)
- 4 Tablespoons light tinned coconut milk
If you want it to be looser, add more coconut milk. If you want it to be firmer, you can pop it in the fridge for a while and/or add more icing sugar.
No, I don’t recommend it. The coconut milk not only provides a lot of the coconut flavour, it also contains some fat, which keeps the cupcakes moist.
Keep them in an airtight container in a dry place such as a kitchen cupboard. I find the coconut frosting has the best texture when stored at room temperature. If it gets too warm, it melts a little and if it gets too cold, it becomes quite stiff.
If stored appropriately, they will last for at least 3 days.
Yes. Just pop them into airtight containers and freeze for up to 1 month. When you’re ready to eat them, transfer to a wire rack or plate and leave them to sit at room temperature until fully thawed. Do not refreeze.
More vegan cupcake recipes
I hope you enjoy these eggless coconut lime cupcakes! If you make them at home, please let me know what you think by leaving a rating and comment below. Happy baking! xo
Vegan Coconut Lime Cupcakes
Eggless lime and coconut cupcakes with creamy coconut frosting on top.
- 280 ml Light coconut milk (the tinned kind)
- 2 Teaspoons Lime juice
- 230 g Self-raising flour
- 180 g Caster sugar
- ½ Teaspoon Vanilla extract
- 2 Tablespoons Extra virgin coconut oil, melted (30g)
- Zest of 1 lime
- 90 g Extra virgin coconut oil
- 450 g Icing sugar
- 4 Tablespoons Light coconut milk (tinned)
- Lime zest
- Desiccated coconut
Preheat your oven to 180°C (160°C for fan ovens) and line a cupcake tin with 12 paper cases.
Mix the coconut milk and lime juice together and set aside for 5 minutes.
In a large bowl, mix together the flour and the sugar. Add the melted coconut oil and vanilla extract along with the coconut milk from the previous step. Mix well to make a smooth batter.
Fold in the lime zest.
Divide the cake batter between your 12 cupcake cases and bake for around 18 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool.
Place the coconut oil into a large bowl. Mix in the icing sugar and coconut milk, a little bit at a time. If you want it to be softer, add more coconut milk and if you want it to be firmer, place it in the fridge for a while and/or add more icing sugar.
Pipe or spoon some coconut frosting onto each cupcake. Top with a sprinkling of lime zest and desiccated coconut.
- Store in an airtight container at room temperature or in the fridge for up to 3 days. Frosting will become stiff if stored in the fridge so I recommend bringing the cupcakes to room temperature before serving.