Wednesday, 15 June 2011

Coconut & Lime Cupcakes with Cream Cheese Buttercream

I have an abundance of limes at the moment. My Kaffir Lime tree has gone crazy again this season.

This year I am determined to make the most of them and have been using the limes for guacamole, in curries (leaves, zest & juice), on pancakes, over Thai fish and now cupcakes.

This recipe is delicious and it might seem like a heavy recipe, but this cupcake is light and fresh. The lime syrup makes a great addition and the cooling cream cheese in the buttercream balances all the tartness and the sweetness.


Coconut & Lime Cupcakes

1 cup self-raising flour (add 1 tspn baking powder if using all-purpose flour)
3/4 cup caster sugar (superfine)
1/3 cup shredded (or desiccated) coconut
100g (3 oz.) unsalted butter, softened
3 eggs
100ml (3.5 fl.oz) plain yoghurt
100ml (3.5fl.oz) milk
1 tblspn grated lemon zest

  1. Pre-heat oven to 170C/325F
  2. Line baking pan with cupcake cases.
  3. Beat butter for 3 minutes with electric stand or hand mixer. Add sugar and beat until pale & fluffy.
  4. Add eggs one at a time, beating between each addition.
  5. Combine yoghurt, and coconut in another bowl, add milk.
  6. Add yoghurt mixture to butter, sugar & egg mixture. Mix well.
  7. Add lime zest & mix.
  8. Fold in sifted flour hand and mix by hand using a spatula until just combined. Do not over mix.
  9. Spoon mixture evenly into cupcake cases.
  10. Bake on middle shelf of oven for approx. 20 mins or until tops of cakes are springy.
  11. Remove from oven and brush tops with lime syrup (see below) while cupcakes are still warm.
  12. Allow to cupcakes sit for 5 minutes, then remove from pan and cool on a wire rack.
Lime Syrup

75ml (2.5 fl.oz) fresh squeezed lime juice
1/3 cup sugar

  1. Bring water and sugar to boil in small saucepan over moderate heat. 
  2. Remove from heat.
  3. Allow to cool before using.

Cream Cheese Buttercream

125g (4oz.) softened butter
100g (3oz) cream cheese
3 to 4 cups icing (confectioners) sugar
  1. Beat butter until pale with an electric stand or hand mixer.
  2. Add cream cheese and beat well.
  3. Add sugar 1 cup at a time, beating well between additions.
  4. Add 1 to 2 tablespoons milk if required.
Pipe buttercream onto cupcakes and top with grated lime zest and lime sections sprinkled with caster (superfine) sugar.

I hope you have a chance to try out this recipe ... it's a good one!


Next post: How to Preserve Lemons & Limes


  1. Hello elise it is Nicole of France I expert whom it is beautiful at home we in France we do not see the sun a lot. After the meteo the cooking(kitchen) to pouver you to say to me in weight what what represente ingredients parses which with a cup I does not understand(include) very well. And also we can make the recipe(takings) with lemons in very soon nicole.

  2. Hi Nicole

    Yes, try it with lemons - that would be nice.

    I don't understand your question, but try this:

    210g (1 cup) self-raising flour


    210g (1 cup) flour + 1 tspn baking powder.

    Hope this helps.


  3. I'm speaking just a little too soon, because I haven't finished making these...BUT! They smell so heavenly baking in my oven! And the batter is delicious. I can't wait to taste my first one! Thanks so much for sharing this yummy recipe!

  4. I'm so glad you like to recipe Jenna. It is a good one. Enjoy!