December 17, 2020
The flavours of lime and coconut are married together in these fluffy eggless cupcakes that are finished with a generous topping of tangy sweet lime buttercream, giving it that extra zing. These cupcakes are sure to lift up your mood any time of the day! [Go straight to recipe]
These cupcakes are absolutely bursting with summery flavours.
In these Eggless Lime Coconut Cupcakes, the fragrant coconut cupcake base is made using coconut cream for a pronounced coconut flavor.
If you don’t have coconut cream on hand, feel free to substitute it with coconut milk, but take note that your cupcakes will get a milder coconut flavour.
To create the best version of these cupcakes, we tested three versions of the recipe, all with different amounts of lime juice. The one you’ll find below is our favourite out of the lot—all the flavours complement each other perfectly!
For more citrus-based recipes, check out:
You might be wondering why these cupcakes don’t use eggs at all. Aren’t baked goods supposed to get their structure from eggs?
If you’ve never tried making eggless baked goods before, soft and fluffy cakes without eggs might seem unattainable.
Instead of eggs, these cupcakes get their fluffiness from the combination of baking powder and baking soda. With the right execution, you’ll get very soft, fine and tender-crumbed cupcakes!
However, remember not to leave the batter out for too long after you’re done mixing everything. The leavening agents will lose their rising power, and your cupcakes won’t be as fluffy.
Another key to achieving enough volume without eggs is by using the correct technique to fold ingredients into your batter.
Over mixing the batter will destroy the air bubbles in your batter, which keeps your muffins and cupcakes from rising properly. Watch this video to learn how to properly fold ingredients!
We made these cupcakes in smaller freestanding cupcake liners. If you don't have them, you can also use a regular muffin pan, or make them bite-sized with this mini cupcake/muffin pan!
Bakestarters Mini Cupcake & Muffin Pan
Shop Bakestarters 24-cup Mini Cupcake Pan (Gold)
Just make sure you’re only filling 3/4 of the liners or pan to prevent the batter from overflowing while you bake them.
Baking your cupcakes in a bigger case will also take longer than the suggested time in our recipe.
When you reach the 30-minute mark, check the doneness of your cupcakes using a skewer.
Insert a skewer once every 5 minutes, and by the time your skewer comes out clean, your cupcakes are done and you can take them out from the oven.
You don’t want too much browning on the top of your cupcakes, as it gives them an unpleasant burnt flavour.
To prevent this from happening, cover them with a sheet of aluminum foil once they start to turn golden-brown.
To jazz up the look of these cupcakes, they are finished with a swirl of Lime Coconut Buttercream, using a star piping tip.
If you don’t have a piping tip or bag, simply substitute it with a plastic bag—cut the corner of the piping bag and pipe the cream out from the hole. This will give you a smooth, rounded frosting look.
Try using different types of piping tips to pipe out your frosting.
There are so many to choose from, but the 10 must-haves are enough to start with. Creating ruffles, swirls, or even buttercream flowers couldn’t be easier!
This Lime Buttercream recipe is slightly tangy and not overly sweet, as we’ve reduced the amount of sugar.
The zestiness of the buttercream helps to balance the sweetness of the cupcake base.
If you have a sweeter tooth or prefer something less sweet, feel free to adjust the amount of lime or sugar accordingly!
However, don’t add too much sugar as it will make your buttercream too thick and difficult to pipe.
Lastly, don’t skip the garnish.
Besides making your cupcakes more aesthetically pleasing, sprinkling desiccated coconut and adding a small lime wedge to finish will intensify the tropical flavors of these cupcakes.
Using coconut cream gives your cupcakes a rich, intense coconut flavour.
Lime Coconut Cupcakes
155g cake flour
2.5g baking powder
1.5g baking soda
150g granulated sugar
45g vegetable oil
100g coconut cream
25g lime juice (from approx. 2 limes)
Zest of 4 limes
250g confectioners’ sugar
20-25g lime juice
Zest of 1 lime
If this recipe makes too many cupcakes and there’s no one to help you polish them off, make sure you’re storing them correctly by using our guide on how to store baked goods.
Want a sweet treat that fulfills your daily dose of caffeine? Try our White Chocolate Chip Espresso Muffins!
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The Bakestarters blog features tips and lessons to baking in Singapore, along with useful tips when using our signature baking kits.
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