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Coconut & Lime Cupcakes



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  • 3-4 teaspoons Lime Zest (From 1 large or 2 small limes)
  • 5 tablespoons Lime Juice (From 1 Large or 2 small limes)
  • 2 eggs
  • 100 g white sugar
  • 85 g Oil (I used Rice Bran - I would avoid using olive oil due to the taste)
  • 150 g canned coconut milk
  • 200 g plain flour
  • 1 teaspoon coconut essence
  • 1 teaspoon baking powder
  • 1/2 teaspoon Bi-Carb/Baking Soda
  • 1/2 teaspoon salt


  • 250 g Butter (Not Margerine)
  • 600 g icing sugar
  • 2 teaspoons coconut essence
  • Juice of 1 small lime
  • 20 g canned coconut milk

Recipe's preparation

  1. 1. Pre-heat oven to 145-150 degrees (fan forced) and line a 12 cup muffin/cupcake tin with large cupcake cases. This recipe will make 12 large cupcakes or approx 16 medium cupcakes

  2. 2. Place lime zest in bowl and blitz for 10 seconds on speed 9-10. You may need to do this 2-3 times scraping the bowl after each round.

  3. 3. Add in the lime juice, eggs, sugar, oil, coconut essence & coconut milk and mix on speed 5 for 5 seconds

  4. 4. Add in the flour, baking powder, baking soda & salt & mix on Counter-clockwise operation Speed 4.5 for 10 seconds. Check to make sure all ingredients are well combined. If not, scrape sides & mix for another 5 seconds on Counter-clockwise operation speed 4.5

  5. 5. Fill the pre-prepared cupcake cases approx 2/3 full and place on the middle tray in the oven for approx 19 mins or until a toothpick comes out clean or with crumbs (not wet mixture). Set aside to cool for 5 mins in the tray before removing the cupcakes from the tray and onto a cooling rack to cool completely before icing

  6. Frosting
  7. 1. Add butter (doesnt have to be room temp - Cold butter works better) to bowl and mix for 30 seconds on speed 5. Scrape down bowl & repeat for another 30 seconds.

  8. 2. Add icing sugar to bowl and mix for 1 min on speed 5 until well combined. Scrape down bowl

  9. 3. Add in the lime juice, coconut essence & coconut milk and mix on speed 5 for another minute, stopping every so often if need be to scrape down the sides of the bowl.If the frosing seems too thick, add a little more coconut milk until at a pipable consistancy (So it holds its shape)

  10. 4. Place the frosting in a piping bag with piping tip (I used a wilton 1M tip) and pipe on to each cake starting from the middle of the cake in a circle motion towards the outside of the cake and then back in again building the frosting up as you go (Well thats how I do it anyway - There are lots of different techniques - Youtube is your best friend when looking for video tutorials on how to pipe icing).If you arent going to pipe your cakes like how I have in my photo, then you will only need to make a half batch of frosting as my receipe makes quite a lot of frosting and it will go to waste (Or you will just have to make an extra batch of cupcakes to use it all up tmrc_emoticons.)


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I cook my cupcakes for longer at a lower temp to keep them nice and flat (As per my temp & time instructions in the recipe)


These are nice served with a wedge of lime & some toasted (or untoasted) shredded coconut sprinkled on top of the frosing (As per my photo)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Thank you for sharing your

    Submitted by foody4eva on 29. March 2016 - 22:43.

    Thank you for sharing your recipe.  I made these yesterday, followed your recipe exactly, cooked them a little longer than recommended as I used large cupcake cases.  They cooked perfectly, taste delish, not dry at all. Icing is amazing too.  I will certainly be cooking them again. I sprinkled the top of them with a little 'Your Inspiration at Home Mojito Sugar'!   Cooking 7

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