5 from 6 votes

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!

Course Baking, Dessert
Cuisine American, Cake, Dairy-free, Dessert
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 18 cupcakes
Calories 456 kcal
Author Chrissie (thebusybaker.ca)


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


For the cupcakes:

  1. Preheat your oven to 350 and prepare 18 muffin cups with paper liners.

  2. Divide the eggs by separating the eggs from the yolks, placing the yolks in one large bowl and the whites in another.

  3. Add 1 cup of sugar to the yolks and 1/2 cup sugar to the whites.

  4. Whip the egg whites and 1/2 cup sugar until light and fluffy (almost hard peaks), and set aside.

  5. To the bowl with the yolks and sugar, add the vegetable oil, coconut milk, and flaked coconut. Whisk these together until smooth and combined.

  6. 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. 

  7. Add the whipped egg whites to the batter, folding them in very gently using a wire whisk or rubber spatula.

  8. Divide the batter evenly among the 18 muffin cups and bake for 20-22 minutes at 350 degrees Fahrenheit.

For the frosting:

  1. Whip the butter on high speed until light and fluffy.

  2. Add the lime zest, coconut flavouring, and powdered sugar 1 cup at a time until a soft buttercream frosting forms.

  3. Add a splash of coconut milk, if needed, to create the perfect texture for piping.

  4. 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.

Nutrition Facts
Dairy Free Coconut Lime Cupcakes
Amount Per Serving
Calories 456 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g75%
Cholesterol 23mg8%
Sodium 211mg9%
Potassium 149mg4%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 43g48%
Protein 3g6%
Vitamin A 755IU15%
Vitamin C 0.2mg0%
Calcium 37mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.