Coconut Flour Lime Cupcakes

Apr 01, 2024

Coconut and lime are a classic pairing. They come together to offer a sweet and zingy flavor experience that’s especially enjoyable during the warm spring and summer months. Filled with natural ingredients and the ideal level of sweetness, these coconut flour lime cupcakes are an ideal treat for special occasions. 


This recipe is incredibly simple to make, even if you’re a beginner-level baker. Feel free to customize the crunchy topping by experimenting with different flavors of NuTrail granola and get creative as you explore your favorite combinations. Enjoy these cupcakes in their pre-portioned form, or double the recipe and pour the batter into a cake pan for a large version fit for entertaining a crowd.  



Why you’ll love it 


Fresh citrus flavor- Lime packs a big punch when it comes to flavor. Its refreshing taste instantly brightens any dessert, making it an especially perfect addition to springtime treats. This recipe relies mostly on the lime’s zest to impart a bold flavor and to beautifully accent these cupcakes, giving them a show-stopping presentation.  


Naturally sweet- This low-carb alternative lets the natural sweetness of coconut shine, creating a dessert that’s well-balanced and not overwhelmingly sweet. This recipe contains only 1/2 cup of low-carb sweetener but if you prefer an extra sweet taste, simply add an additional 1/4 cup.  


Moist- Coconut flour can dry out easily when overbaked or when a recipe doesn’t include enough liquid. These cupcakes have a soft and tender crumb due to the careful balance of absorbent coconut flour and moist ingredients such as coconut milk and butter.  


Is coconut flour hard to bake with? 


With a solid recipe, coconut flour baked goods are just as easy as any other flour. The most important thing is that the recipe was developed using coconut flour. Recipes using coconut flour use much less flour than all-purpose and almond flour but still provide the same yield. 





Nutrail Granola- Our granola tops these cupcakes with a big crunch in every bite. The nuts and seeds add a lovely toasted flavor and satisfying texture contrast to the soft coconut cupcake.  


Coconut flour- Coconut flour makes the base for these cupcakes. It cannot be substituted with any other flour.  


Salted butter- Salted butter adds moisture and flavor. You can alternatively use melted coconut oil. 


Erythritol- This recipe is made with erythritol but feel free to use your granular sweetener of choice. You may need to adjust the sweetness depending on the brand you’re using. Always be sure to refer to the instructions for how to substitute. Erythritol is measured 1:1 with granular sugar but some sweetener blends may differ.  


Baking powder- Baking powder provides lift to the cupcakes. Coconut flour is heavy and requires more baking powder than traditional goods made with all-purpose flour.  


Vanilla extract- Vanilla gives these cupcakes a deeper flavor and compliments the zesty lime.  


Coconut milk- Coconut milk gives these cupcakes a big tropical flavor. While refrigerated coconut milk will work, canned coconut milk is ideal. It’s much thicker and has a silky texture that adds concentrated moisture. 


Eggs- This is an egg-heavy recipe but not to worry, it doesn’t taste like eggs. Four eggs are needed because they add structure, provide lift, and also moisture.  


Lime Zest- Limes are zested for the most impactful flavor. Be sure to avoid the white pith underneath the green skin as it has a bitter taste. Swipe the lime only 1-2 times per spot before rotating it for the best-tasting zest.  


Substitutions and Variations  


Swap the citrus- Feel free to use lemon or oranges in place of the lime. Both will provide a bright flavor that’s perfect to enjoy in the Spring and Summer.   


Coconut milk- You can swap for coconut cream in this recipe instead of coconut milk. You can also use unsweetened almond milk or oat milk, the cupcakes will just have a less pronounced coconut flavor. 


Try a different granola flavor- While this recipe uses our Cinnamon Pecan variety, feel free to get creative. Our Vanilla Strawberry and Honey Nut both complement lime and coconut flavors wonderfully. 



Tips for Making Lime Coconut Flour Cupcakes   


Mix up the cream- Don’t let the coconut cream and milk separate before adding. Once you open the can, mix them up and then measure. 


- Don’t overmix- Coconut flour can become thick and gummy when overmixed. Stir until all of the ingredients are just combined for the best texture.  


- Let them cool- Much like almond flour, coconut flour needs extra time to cool. It can be crumbly and have a dense texture while it’s still warm. Plan ahead when making these cupcakes so they have at least an hour to cool before you enjoy them to achieve the ideal texture. 


More from our blog: 

Chickpea Cookie Dough

Strawberry Spinach Salad

Gluten-Free Banana Cake



Lime and Coconut Flour Cupcakes  

Prep time: 10 minutes 

Cook time: 35 minutes 

Yield: 12 cupcakes, 1 per serving 



1/2 cups coconut flour 

2 teaspoons baking powder 

1/2 cup erythritol or sweetener of choice 

1 tablespoon lime zest 

1/2 cup salted butter 

4 large eggs 

1 cup canned coconut milk 

1 teaspoon vanilla extract 


Optional frosting:

1/2 cup butter, softened 

2 cups confectioner’s erythritol 

1/2 teaspoon vanilla  

1-2 tablespoons heavy cream, optional for consistency 

1/3 cup Cinnamon Pecan NuTrail Granola, for topping  



1. Preheat the oven to 350°F. Line a cupcake tin with paper liners or cooking spray and set aside. 

2. In a large bowl, whisk the coconut flour, baking powder, erythritol, and lime zest until no clumps remain. 

3. Add the butter, eggs, coconut milk, and vanilla and whisk until combined.  

4. Scoop into the prepared cupcake tin, filling each cup about 3/4 of the way full.  

5. Place into the oven and bake for 25-30 minutes until golden brown on the top and a toothpick inserted into the center comes out clean 

6. When done, let cool for at least one hour. Store leftovers in an airtight container in the refrigerator for up to four days.  

7. To make the frosting: Whip all of the ingredients in a large bowl until fluffy, about 2-3 minutes. Transfer to a piping bag or use a spoon to spread the frosting on the cupcakes. Garnish with additional lime zest, a slice of lime, and a generous sprinkle of granola to serve.   


Nutritional information

The nutrition information was calculated using the Cronometer app. These numbers are meant to be estimates and you should always be sure to double-check your ingredients as nutrition can vary by brand.   


Unfrosted cupcake: 159 calories, 3.8g protein, 2.7g net carbs, 13.9g fat