Print Recipe
5 from 2 votes

Coconut & Lime Cupcakes

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal
Servings: 9 cupcakes


  • Lime Cupcakes
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup shredded coconut
  • 4 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 cup lime juice
  • 1 tbsp lime zest
  • 1/4 cup melted butter or coconut oil
  • 1/4 cup honey or other sweetener
  • Coconut Lime Icing
  • 3/4 cup coconut cream refrigerated until firm
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1/2 tsp lime juice
  • 1 tbsp lime zest


  • Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
  • In a mixing bowl combine the flours, coconut and baking soda. Add in the eggs, vanilla, lime juice and zest, butter (or coconut oil) and honey and stir well.
  • Fill each muffin cup with batter and place the tray in the oven to bake for 20 minutes. Keep an eye on them to make sure they don't burn on the top. After 20 minutes remove from the oven and insert a toothpick in the middle to ensure they are cooked through. Allow to cool
  • Icing
  • In a bowl gently stir together the honey, lime juice, 1/2 tbsp zest and coconut cream until well combined. Try to stir as gently as possible so the mixture doesn't melt/soften, if it does soften, place the icing in the fridge for a few minutes.
  • Place the icing in a piping bag (or ziploc bag fitted with a decorating tip) and ice each cupcake moving in circles from the center outwards. Sprinkle with remaining 1/2 tbsp lime zest. Store in a container in the fridge.