I remember the first time I tasted anything coconut and lime together—instantly refreshing, tropical vibes, and just enough sweetness to make it feel like a special treat without being overwhelming.
This recipe combines those bright flavors with a creamy, tangy raspberry topping that makes every bite feel like a celebration.
Plus, it’s all gluten-free and made with ingredients that are easy to grab at any local farmers’ market or grocery store.
Tips for Maximum Flavor
- Coconut milk hack: Use the creamy top layer from canned coconut milk for extra richness.
- Fresh lime juice: Don’t skip on freshly squeezed lime—it makes a huge difference.
- Whipping cream tip: Make sure your bowl and beaters are chilled to help the cream whip faster and hold its shape.
Variations & Substitutions
- Dairy-free option: Swap the heavy cream for chilled coconut cream. Whip it up for a dairy-free frosting alternative.
- Lower sugar: You can use maple syrup instead of cane sugar, but reduce the liquid slightly in the batter.
- Berry switch: Not a raspberry fan? Strawberries or blueberries would work just as well.
Serving Suggestions
Serve these cupcakes with a side of fresh mixed berries or a small scoop of coconut sorbet for a summer-ready dessert. If you’re making them for a party, display them on a bright platter with lime wedges scattered around for a pop of color.
Coconut Lime Cupcakes with Raspberry Whipped Cream Frosting
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light, zesty gluten-free cupcakes bursting with tropical coconut and lime flavors, topped with a fresh raspberry whipped cream frosting for a perfect sweet finish.
Ingredients
For the Cupcakes:
- 1 ½ cups gluten-free all-purpose flour (I prefer one with xanthan gum included)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil (melted)
- ¾ cup cane sugar
- 2 large eggs (room temperature)
- 1 tsp pure vanilla extract
- Zest of 2 limes
- ½ cup fresh lime juice
- ½ cup unsweetened coconut milk
For the Raspberry Whipped Cream Frosting:
- 1 cup heavy whipping cream (chilled)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup fresh raspberries (mashed with a fork)
Instructions
- Prep the Oven & Batter: Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- Blend Wet Ingredients: In a large bowl, beat the melted coconut oil and sugar until well combined. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lime zest.
- Combine: Gradually add the dry ingredients to the wet mixture, alternating with the lime juice and coconut milk. Start and end with the dry mix to prevent overmixing.
- Bake: Fill each cupcake liner about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat the chilled heavy cream until soft peaks form. Add powdered sugar and vanilla, then continue whipping until stiff peaks form. Gently fold in the mashed raspberries for that beautiful pink swirl.
- Decorate: Once the cupcakes have cooled, pipe or spread the frosting on top. Garnish with extra lime zest and a fresh raspberry if you’re feeling fancy!
Notes
Chill the whipped cream and bowl before beating for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
