Preheat your oven to 180C / 350F line a muffin tin with cases, set it aside.
In a large mixing bowl, add all the white chocolate cupcake ingredients and beat well to fully combine, creating a pale batter.
Divide the mixture into the muffin cases and bake for 25 minutes until cooked.
Remove from the oven and leave to cool for 5 minutes before transferring the cupcakes onto a wire rack to completely cool.
in the meantime, make the buttercream by mixing the shredded coconut, butter, powdered sugar, and lemon juice in a bowl and whisk until creamed. Divide the buttercream amongst the top of each cupcake using two spoons, finishing with a sprinkle of coconut and the lime zest.
