Coconut Cupcakes

One ingredient reigns king of the vegans: coconut.

No really. Coconut is one of the best ingredients on the planet, and for good reason. With hundreds of uses, coconut is a fabulous substitute for vegan cooking. From creamy sauces to moist cakes and everything in between, coconut slays when it comes to vegan substitutions.

And when you harness the power of the coconut and slam it into one glorious confection? Well, you get a delicious coconut cupcake that no one would ever be able to guess was vegan.

Of course, the extent of my coconut knowledge in my pre-vegan days rested entirely on Mounds candy bars and Easter bunny cakes. Now, as a seasoned vegan and coconut enthusiast, I take great joy in making coconut based…well, EVERYTHING.

In fact, coconut is a huge staple in my diet, right next to avocados, lentils, and gluten-free waffles.

Jump to:

• Why you need these coconut cupcakes in your life
• What you need
• Hot to make it
• Tips
• Allergy Information and Substitutions
• Coconut Cupcakes (Vegan)

Why you need these coconut cupcakes in your life

First off, I said CUPCAKES. Need I say more?

But no really, these vegan coconut cupcakes make a wonderful springtime confection, birthday surprise, or even holiday treat. This recipe makes approximately 20-24 cupcakes (depending on how high you fill your cups), which makes it the perfect dessert to serve at your next family gathering.

So what are you waiting for? Let’s get started!

What you need

• Unbleached all purpose flour.
• Coconut sugar (or granulated sugar of choice).
• Baking soda.
• Salt. I use Himalayan pink salt.
• Full fat coconut milk. Light works here too, but the full fat makes these cupcakes extra moist.
• Coconut oil, softened. This is like your butter substitute, so softened works best.
• Filtered water. Use room temperature, as cold water will harden the coconut oil and cause clumping.
• Apple cider vinegar. This acts with the baking soda to help your cupcakes rise. Regular vinegar or lemon juice will also work here.
• Vanilla extract. Optional.
• Coconut frosting. I love topping these cupcakes with this easy dairy free coconut frosting, but you can top them any way you want.
• Unsweetened shredded coconut. Optional.

Hot to make it

That title made me want to sing the theme song from the 90’s show Step by Step, but that’s beside the point. The important thing is: making your own vegan coconut cupcakes is so easy! Just follow along below…

Step 1: Mix dry ingredients

In a large mixing bowl, add in all dry ingredients (unbleached flour, coconut sugar, baking soda, and Himalayan pink salt) and stir to combine.

Step 2: Stir in wet ingredients

Add in coconut oil, apple cider vinegar, vanilla extract, coconut milk, and water. Mix with electric beaters until smooth.

Step 3: Pour in cupcake pan

Line cupcake pan with paper wrappers; divide batter evenly between cups. I like to use a large ice cream scoop to make it easier. Depending on how large your scoop is, this will make anywhere between 20-24 cupcakes.

Step 4: Bake for 15 minutes

Bake your cupcakes in a 350 ° oven for 15 minutes. Cupcakes will be lightly browned on top and a toothpick inserted into the middle will come out clean. Let cool for at least an hour before frosting.

Step 5: Frost and sprinkle your cupcakes.

While the cupcakes are cooling, make your frosting (you can find the recipe by clicking here). Frost your cupcakes and sprinkle shredded coconut on top. Serve immediately.

Tips

• I use full-fat coconut milk to make these cupcakes extra moist, but it does make the batter thicker than your average cupcake. Feel free to swap it out for regular coconut milk if you wish.
• Make sure your coconut oil is soft before using. If it’s too hard, it will be difficult to whip the batter!
• Use only room temperature ingredients in combination with the coconut oil. Coconut oil WILL harden in cold temperatures, so if you are using refrigerated coconut milk, it’s going to make the mixing portion of this difficult!
• I used unsweetened coconut flakes for these cupcakes, but you can use sweetened if you prefer.
• For the coconut frosting recipe, click here!

Allergy Information and Substitutions

• These coconut cupcakes are 100% vegan, meaning they are dairy-free and egg-free. They also do not contain almonds, cashews, or walnuts.
• Make them gluten-free by using Bob’s Red Mill 1 to 1 Gluten-Free flour.
• Want a little more coconut? Add in ¼ cup of shredded coconut into the batter for that extra texture.
• I do not use coconut extract in these cupcakes. However, if you want to add a little, I suggest using only a small amount, such as ½ teaspoon for starters.
• In this recipe I use coconut frosting, which you can find by clicking here.
• Want more delicious cupcakes? Try my Harry Potter Butterbeer Cupcakes by clicking here.