Coconut Lime Cupcakes

Submitted by

Bethany Townsend

Story behind this recipe

This is taken from Isa Chandra Moskowitz & Terry Hope Romero's Vegan Cupcakes Take Over the World. It was a hit with all the LINGUIST List staff.


1/3 cup coconut oil
3/4 cup granulated vegan sugar
1 cup coconut milk
1/4 cup soy milk
1 tsp vanilla extract
1 tsp coconut extract
1 tbsp lightly packed, finely grated lime zest
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup unsweetend coconut

Lime Buttercream Frosting:
1/2 cup vegetable shortening
1/2 cup vegan margarine (Earth Balance)
1 tsp vanilla extract
1/4 cup fresh lime juice
3 1/2 cups confectioners' sugar
1 tsp finely grated lime zest

Cooking time

23-25 min

Serving size


Measuring units


Cooking Instructions

1. Preheat oven to 350°F. Line a cupcake pan with liners.
2. Melt the coconut oil in a small saucepan over very low heat. Once melted, turn the heat off but leave it in the pan on the stove so that it stays warm and does not solidify.
3. In a medium bowl, mix together the melted coconut oil and sugar. Add the coconut milk, soy milk, vanilla, coconut extract, and lime zest. Mix to combine.
4. Add the flour, baking soda, baking powder, and salt. Mix until smooth. Add the coconut and mix to incorporate.
5. Bake for 23 to 25 minutes, until the cupcake top springs back when touched and a toothpick inserted through the center comes out clean.
6. Cool completely before icing.

Beat the shortening and margarine together until combined well and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and lime juice, beat for another 5 to 7 minutes or so until fluffy. Add the zest and mix to distribute. Chill until ready to use.

To Assemble:
Heap the frosting onto the cupcakes. Place the flaked coconut on a pie plate. Gently roll the cupcakes, sides first, in the coconut. Place decorative lime slices on top. Keep refrigerated until ready to serve.