Preheat your oven to 180°C (350°F) and line a cupcake tray with cupcake liners.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, desiccated coconut, baking powder, and salt. Whisk thoroughly.

In a separate medium bowl, whisk together the dairy-free milk, neutral oil, lime zest, lime juice, and vanilla extract until well combined.

Gently pour the wet ingredients into the dry mixture, stirring until just combined.

Evenly distribute the cupcake batter into the prepared cupcake liners, filling each about two-thirds full.

Bake for 15-20 minutes, until lightly golden and a toothpick comes out clean.

Let cool for about 5 minutes before transferring to a wire rack to cool completely.

For lime curd, combine coconut cream, sugar, lime zest, lime juice, and cornstarch in a saucepan. Stir continuously over medium heat until thickened.

Using an apple corer, remove the center of each cupcake and fill generously with lime curd.

Beat the coconut butter until fluffy, then gradually mix in the powdered sugar.

Frost each cooled cupcake with the creamy buttercream using a piping bag or spatula.