These Dairy-Free Coconut Lime Cupcakes are the perfect summer cupcake recipe with a delicious citrus flavour! Made with no dairy and real coconut!
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I have a love/hate relationship with cupcakes. Of course, I love them because they’re just so darn cute and tasty, and you can make them in almost any flavour. But cupcakes aren’t always my dessert of choice because they’re terribly sweet, packed with all kinds of unhealthy ingredients, and they can be labour-intensive to make. I’ve shared a few of my favourite cupcake recipes before, like these Double Chocolate Cupcakes, or these Pumpkin Spice Cupcakes, or even these Fresh Strawberry Swirl Cupcakes. But these Dairy-Free Coconut Lime Cupcakes are not only worth all that effort, they’re maybe the tastiest dairy-free cupcakes I’ve ever had.
My absolute favourite kitchen tool for making cupcakes (especially with buttercream frosting!) is a traditional KitchenAid mixer. I have THIS ONE (Amazon affiliate link), and it is by far my favourite kitchen appliance of all time. I don’t have a kitchen bursting with kitchen tools, but I’m not sure I could live without my stand mixer.
If a stand mixer is way out of your league then this hand mixer (Amazon affiliate link) is the next best thing. They really do a great job and though they do require a little more work on your part, they definitely get the job done in style!
And if you’re looking for a cake stand just like mine, check out THIS ONE (Amazon affiliate link). There’s really no better way to display gorgeous cakes or cupcakes like these ones than on a beautifully simple cake stand that’s also affordable!
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I hope you like these Dairy-Free Coconut Lime Cupcakes as much as we do! Let me know in the comments below, what’s your favourite dairy-free dessert recipe? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for more delicious desserts? You’ll LOVE these!
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Vanilla Bean Cupcakes with Mascarpone Buttercream
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Double Chocolate Cupcakes
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Black Forest Icebox Cake
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Chocolate Mocha Tiramisu Icebox Cake
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Strawberry Cheesecake Fruit Dip
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Easy No Bake Oreo Cheesecake
Dairy Free Coconut Lime Cupcakes
These Dairy-Free Coconut Lime Cupcakes are the perfect summer cupcake recipe with a delicious citrus flavour! Made with no dairy and real coconut!
Ingredients
For the cupcakes:
- 2 large eggs, separated
- 1 1/2 cup sugar, divided
- 1/3 cup vegetable oil
- 1 1/4 cups low fat coconut milk beverage
- 2 cups unsweetened flaked coconut
- 2 1/4 cups all purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- zest of two limes
For the coconut buttercream:
- 1 1/2 cups vegan butter
- zest of 1 lime
- a few drops of coconut flavouring
- 4-5 cups powdered sugar
- a splash of coconut milk, if needed
- lime slices and lime zest, coconut flakes for garnish
Instructions
For the cupcakes:
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Preheat your oven to 350 and prepare 18 muffin cups with paper liners.
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Divide the eggs by separating the eggs from the yolks, placing the yolks in one large bowl and the whites in another.
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Add 1 cup of sugar to the yolks and 1/2 cup sugar to the whites.
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Whip the egg whites and 1/2 cup sugar until light and fluffy (almost hard peaks), and set aside.
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To the bowl with the yolks and sugar, add the vegetable oil, coconut milk, and flaked coconut. Whisk these together until smooth and combined.
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Add the all purpose flour, cornstarch, baking powder, salt and lime zest, and fold the ingredients together using a rubber spatula or wooden spoon until a batter forms.
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Add the whipped egg whites to the batter, folding them in very gently using a wire whisk or rubber spatula.
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Divide the batter evenly among the 18 muffin cups and bake for 20-22 minutes at 350 degrees Fahrenheit.
For the frosting:
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Whip the butter on high speed until light and fluffy.
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Add the lime zest, coconut flavouring, and powdered sugar 1 cup at a time until a soft buttercream frosting forms.
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Add a splash of coconut milk, if needed, to create the perfect texture for piping.
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Pipe the frosting on top of the cupcakes after they have cooled completely and garnish with a slice of lime and some lime zest, as well as some extra flaked coconut if desired.
Recipe Notes
Store the cupcakes in an airtight container for up to 2 days.
*This recipe was inspired by Anna Olson’s Coconut Cake recipe.
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