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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
Keyword Dairy-Free Coconut Lime Cupcakes
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 18 cupcakes
Calories 457kcal
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:

  • Preheat your oven to 350 and prepare 18 muffin cups with paper liners.
  • Divide the eggs by separating the eggs from the yolks, placing the yolks in one large bowl and the whites in another.
  • Add 1 cup of sugar to the yolks and 1/2 cup sugar to the whites.
  • Whip the egg whites and 1/2 cup sugar until light and fluffy (almost hard peaks), and set aside.
  • To the bowl with the yolks and sugar, add the vegetable oil, coconut milk, and flaked coconut. Whisk these together until smooth and combined.
  • 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. 
  • Add the whipped egg whites to the batter, folding them in very gently using a wire whisk or rubber spatula.
  • Divide the batter evenly among the 18 muffin cups and bake for 20-22 minutes at 350 degrees Fahrenheit.

For the frosting:

  • Whip the butter on high speed until light and fluffy.
  • Add the lime zest, coconut flavouring, and powdered sugar 1 cup at a time until a soft buttercream frosting forms.
  • Add a splash of coconut milk, if needed, to create the perfect texture for piping.
  • 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.


Store the cupcakes in an airtight container for up to 2 days.


Serving: 1serving | Calories: 457kcal | Carbohydrates: 59g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 23mg | Sodium: 212mg | Potassium: 149mg | Fiber: 2g | Sugar: 43g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg