Easy vegan coconut lime cupcakes filled with a zesty creamy lime curd and topped with a coconut vanilla buttercream. Fluffy tropical deliciousness!
Even though we can't travel right now, we can make these tropical cupcakes! These vegan coconut lime cupcakes are:
- Easy and simple
- Don't use any weird ingredients
- Are fluffy, bursting with citrus and coconut
I used a common Australian variety of lime but feel free to use key limes if you have access to them!
Making the vegan coconut lime cake
Simply add all the dry ingredients to a bowl and mix. Add all the wet ingredients to another bowl and mix. Combine the mixture in both bowls and you'll have a thick and slightly lumpy batter!
Don't be tempted to add more liquid at this stage. This recipe will not bake with a runny batter!
The recipe has a little less oil than most cake recipes. The natural oils from the coconut cream adds moisture to the cupcakes. Also the dessicated coconut helps create a beautiful crumb which minimises the use for extra oil!
The cupcakes rise beautifully in the oven and will make your home smell beautiful!
Making the vegan lime curd
The lime curd for these cupcakes is zesty, custard-like and additive!
I'll be honest - the lime curd doesn't look great in the saucepan before you add any colouring (powder, gel or liquid colouring). This is because the natural coconut oil in the cream has melted and become transparent. However, when the lime filling cools, it'll become white (and not grey) just like coconut cream!
It's best to add your desired colour once the curd cools. You'll be working with a whitish custard-like mixture rather than a strange grey mixture.
Decorating the vegan coconut lime cupcakes
I provided a simple coconut buttercream recipe and decorate my cupcakes with shredded coconut and wedges of lime.
To make these cupcakes healthier, you can decorate them with whipped coconut cream! If you omit the lime curd filling, you can simply top your cupcakes with shredded coconut (before baking) and call them muffins.
If you make this recipe, I'd love to hear about it!
See my other vegan cupcake and muffin recipes:
- Vegan Carrot Cake Cupcakes
- Vegan Strawberry Cupcakes
- Red Velvet Cupcakes
- Banana bread, raspberry and white chocolate muffins
- Chocolate peanut butter muffins
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Vegan coconut lime cupcakes
Ingredients
Dry ingredients
- 3 cups (380g) plain or all-purpose flour
- 1 ¼ cups (250g) cane sugar
- 1 cup (80g) dessicated coconut
- 3 tsp baking powder
- Pinch of any good-quality salt
Wet ingredients
- ¾ cup (180mL) canned coconut cream, thick part only at room temperature
- ¾ cup (180mL) plant-based milk, such as almond, soy or coconut
- ½ cup (120mL) light-tasting vegetable oil, such as sunflower or rapeseed
- ¼ cup (60g) zest and juice of limes*, or to taste
- 1 tsp vanilla extract
Lime curd filling (optional)
- 1 cup (240mL240mL) canned coconut cream, thick part only
- ¼ cup (50g) sugar, or sweetener to taste
- ¼ cup (30g) zest and juice of limes
- 2 tbsp (15g) corn flour or corn starch
- Green spirulina or a mixture of turmeric and blue spirulina, to colour
Frosting
- 1 ½ cups (150g) vegan butter
- 1 ½ cups (150g) icing or powdered sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract, optional
Instructions
- Preheat the oven to 180°C (350°F). Line a cupcake tray with liners.
To make the cupcakes:
- Add all the dry ingredients to a large bowl and mix until combined or until there are no lumps. Add all the wet ingredients to a seperate bowl and whisk until smooth (make sure there are no lumps of coconut cream). Add the wet mixture to the dry ingredients and mix until just combined. The mixture should be quite thick.
- Divide the batter between your cupcake liners.
- Bake the cupcakes in the oven for 15-20 minutes or until a skewer can be inserted into a cupcake and it comes out clean. The baking time will depend on the size of your individual cupcakes.
- Cool the cupcakes in the cupcake tray for 5 minutes then allow to cool on a wire rack.
To make the lime curd:
- Add all ingredients (except the powdered colours) to a small saucepan and mix until combined. Place the saucepan over medium heat. Stir for 5 minutes or until thickened. Allow to cool completely. The curd will become less transparent once it cools.
- When the curd has cooled, mix in your powdered colours, as desired.
- Use an apple corer or knife to cut and remove the middle of each cupcake. Spoon the lime curd into each cupcake. Set aside in the fridge until needed.
To make the frosting:
- Add the butter to a bowl or stand mixer. Whip until pale and fluffy. Add the sugar, vanilla and coconut extract and whip until very fluffy.
- Use a piping bag with a star shaped nozzle to pipe the frosting onto the cupcakes. Alternatively, use a knife to spread the frosting on the cupcakes.
- Serve immediately. Alternatively, store the unfrosted cupcakes at room temperature or the frosted cupcakes in an airtight container in the fridge for up to 3 days. Allow them to come to room temperature before serving. The natural coconut oil in the cream will make the cupcakes firm when chilled but they will soften when they come to room temperature.
Notes
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.
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