Key Lime Cupcakes /w Coconut Lime Frosting


Happy Sunday everybody! As I was practicing my morning ritual of laying in the bed for 30 minutes scrolling through IG & ignoring my dog whine to be picked up, I ran across a Key Lime Cupcake recipe by @Courtniofftheclock.

If you know me, you know one of my goals this year is to start baking more. The last time I tried making a pie it tasted like an entire box of baking soda had been dumped into it, lmao. Very sad situation….

Moving along…..

Now that spring is here, I’m ready to start trying out fun & colorful baking recipes and I definitely think this one will be my first. Everything that Courtni makes looks delicious & I’m crossing my fingers that my cupcakes will turn out the same.

If you are a challenged baker like myself, try this recipe with me and lets compare our results down in the comments section.

Photos & Recipe by Courtni Blayke O’neal


(Recipe makes 42 cupcakes)

Cupcake Ingredients:

  • 2 boxes of Betty Crocker white cake mix

  • 2 cups water

  • 1/2 cup lime juice

  • 2/3 cup coconut oil

  • 6 large eggs

Directions: Preheat oven to 350 degrees. Mix all ingredients in mixer on medium speed. Fill cupcake liners 2/3 full with batter. Bake for 30 minutes (bake time may vary depending on oven).

Frosting Ingredients:

  • 1 cup room temperature butter

  • 8 oz room temperature cream cheese

  • 2 tsp coconut extract

  • 3 Tbsp lime juice (more or less to taste)

  • 2 1/2 lbs confectioner sugar

Directions: Cream butter and cream cheese together. Add coconut extract and lime juice. Mix until incorporated. Add confectioner sugar 1 cup at a time until desired frosting consistency is reached. Pipe onto cooled cupcakes.


  • Key limes cut in wedges

  • Graham cracker crumbs


Photos & Recipe by Courtni Blayke O’neal