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Coconut and Lime Cupcakes

Serves: 12

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly

Coconut and Lime Cupcakes Recipe: Veggie


200g self-raising flour
1 tsp baking powder
120g butter, softened
160g caster sugar
2 large free-range eggs, at room temperature
125ml coconut milk
50g desiccated coconut
zest of one lime, finely grated

[hd]For the buttercream[/hd]
120g butter, softened
200g icing sugar, sifted
2 tbsp coconut milk


  • Preheat your oven to 180C/350F/Gas 4 (reduce for fan ovens). Line a 12 hole muffin tin with cupcake cases. Sift the flour and baking powder together and set aside.
  • Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • Fold in half the sifted flour, then half of the coconut milk, then the rest of the flour, followed by the remaining coconut milk. Gently fold in the desiccated coconut and half of the grated lime zest.
  • Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely
  • To make the buttercream, cream the butter with a wooden spoon, then gradually add the sugar until smooth and creamy.
  • Add the coconut milk and continue creaming until fully combined. Pipe onto the cupcakes using a piping bag and then garnish with desiccated coconut and a scattering of lime zest.
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