Imperial Sugar
Dixie Crystals

Coconut Lime Cupcakes

Coconut Lime Cupcakes


  • 1 1/4 cup all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup vegetable oil
  • Zest from 1 lime
  • 4 tablespoon lime juice
  • 1 teaspoon coconut extract
  • 3/4 cup coconut milk

Coconut Lime Cream Cheese Frosting

  • 1 (8 oz) cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon coconut extract
  • 1/2 teaspoon lime extract
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • For garnish: lime slices, toasted coconut

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Spray a cupcake pan liberally with non-stick cooking spray or line with paper liners and set aside.
  2. In a large bowl, whisk together eggs and sugar. Add oil, lime zest, lime juice, coconut extract, and coconut milk; whisk until smooth.
  3. In a separate bowl, sift together dry ingredients; flour, baking powder, baking soda and salt. Slowly add dry ingredients to wet ingredients, mixing until just combined. Do not over mix.
  4. Divide batter evenly into cupcake pan, filling each about 3/4 full. Bake for 15 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in pan, remove from pan and frost.
  5. To make frosting, use a separate bowl to beat cream cheese and butter until light and fluffy, about 5 minutes, scraping down the side as needed. Add coconut extract and powdered sugar and beat until smooth. Frost cupcakes and garnish with toasted coconut and lime slices. 
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Vianney Rodriguez @sweetlifebake.com