Sweet, moist, fluffy vegan coconut cupcakes are perfect for any occasion. You are going to LOVE the rich, coconut cream cheese frosting.
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There is no artificial coconut flavoring in these fluffy, vegan coconut cupcakes, but they're still bursting with coconut flavor.
The cupcakes themselves use get their flavor from coconut oil and coconut milk, and you stir shredded coconut into the frosting to flavor it without having to add any extracts or other flavorings.
These vegan coconut cupcakes are a hit with vegans and omnivores alike! They're tender, light, and just so delicious.
Ingredients and substitutions
- flour - All-purpose or white wheat flour both work in this recipe. I have not tested gluten-free flour.
- corn starch - You can use corn or potato starch for these. The starch helps the dough hold together without egg.
- baking powder, baking soda, and salt - To condition the dough.
- coconut oil - For the best coconut flavor, do NOT use refined coconut oil.
- sugar - For sweetness.
- coconut milk - I prefer full fat for this recipe. You want the canned kind that's for cooking, not the boxed sort for drinking.
- apple cider vinegar - Reacts with the coconut milk to make vegan buttermilk and helps the cupcakes get light and fluffy.
- vanilla extract - For flavor.
- non-dairy cream cheese - This is the base for your coconut frosting.
- vegan butter - I like stick butter for baking, because it's easier to get a precise measurement. Earth Balance and Country Crock both make vegan stick butter that work great.
- confectioners sugar - Sweetens the frosting and helps it get light and fluffy.
- salt - Just a little pinch of salt balances out the flavors in this frosting so well!
- shredded coconut - Gives your coconut frosting flavor and texture. You can also top the cupcakes with more shredded coconut, if you like.
How to make vegan coconut cupcakes
Preheat oven to 350° F, and line muffin pan with paper liners.
In a large bowl, whisk together the dry ingredients: flour, corn starch, baking powder, baking soda, and salt.
In a smaller bowl, cream together the coconut oil and sugar until they’re really well combined. Then add the remaining wet ingredients: coconut milk, vinegar, and vanilla extract. Beat with a fork or an electric mixer until the wet ingredients are really well-combined.
The batter should be pretty thick, but if it's way too thick, add another one to two tablespoons coconut milk or other non-dairy milk, and mix in.
Pour the wet ingredients into the bowl with the dry, and beat again, until well-combined. Some very small lumps are okay, but break up any bigger ones. Divide the batter between your lined muffin tins, filling each cup only halfway. Bake for 20 minutes, then pull them out to cool in the pan until they’re cool enough to handle.
Once you can touch the cupcakes without burning your fingers, transfer them to a plate, and stick them in the fridge for 20 minutes to chill (or until you’re ready to frost).
How to make the coconut frosting
In a large bowl, use a handheld or stand mixer to beat together the vegan cream cheese and butter until they're well combined.
Add the confectioner's sugar and salt, and beat on low until the sugar is mostly combined into the cream cheese-butter mixture.
Then, turn the mixer up to high and beet for another couple of minutes, until it's light and fluffy.
Add more confectioner's sugar by the tablespoon, if needed, to reach your desired consistency.
Add the coconut and beat on low, just until it's combined.
Once the cupcakes have cooled, spread or pipe the coconut frosting onto the cupcakes. Sprinkle with the shredded coconut, then chill in the fridge until you’re ready to serve.
Helpful tips
- Make the frosting while the cupcakes are in the oven to save time.
- Let the cupcakes cool completely before frosting. If you try to frost before cooling, they will melt the frosting. This goes for pretty much any cupcakes.
Serving and storage directions
You can make these a few hours ahead or even the day before serving, but you want to frost just before serving. If you’re going to store them overnight, keep them in a covered container in the fridge.
Unfrosted, they'll keep in the fridge for up to five days. With frosting, they'll keep for two to three days.
More vegan desserts
📖 Recipe
Vegan Coconut Cupcakes
Ingredients
Dry ingredients
- 1 ¼ cups flour
- 2 tablespoons corn starch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- ½ cup coconut oil
- ¾ cup sugar
- 1 cup coconut milk full fat
- 1 teaspoon apple cider vinegar
- 1 tablespoon vanilla extract
Coconut frosting ingredients
- 4 ounces non-dairy cream cheese softened
- ¼ cup vegan butter softened
- 1 ½ cups confectioners sugar
- pinch of salt
- ¼ cup shredded coconut
For topping
- more shredded coconut optional
Instructions
Make the cupcakes
- Preheat oven to 350° F, and line muffin pan with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, corn starch, baking powder, baking soda, and salt.
- In a smaller bowl, cream together the coconut oil and sugar until they’re really well combined. Then add the remaining wet ingredients: coconut milk, vinegar, and vanilla extract. Beat with a fork or an electric mixer until the wet ingredients are really well-combined.
- Pour the wet ingredients into the bowl with the dry, and beat again, until well-combined. Some very small lumps are okay, but break up any bigger ones. The batter should be pretty thick, but if it's way too thick, add another 1 to 2 tablespoons coconut milk or other non-dairy milk, and mix in. Divide the batter between your lined muffin tins, filling each cup only halfway. Bake for 20 minutes, then pull them out to cool in the pan until they’re cool enough to handle.
- Once you can touch the cupcakes without burning your fingers, transfer them to a plate, and stick them in the fridge for 20 minutes to chill (or until you’re ready to frost).
While they bake, make the coconut frosting
- In a large bowl, use a handheld or stand mixer to beat together the vegan cream cheese and butter until they're well combined.
- Add the confectioner's sugar and salt, and beat on low until the sugar is mostly combined into the cream cheese-butter mixture. Then, turn the mixer up to high and beat for another couple of minutes, until it's light and fluffy. Add more confectioner's sugar by the tablespoon, if needed, to reach your desired consistency. While you're beating on low, it's going to seem like it's too dry, but don't add any liquid until after beating on high for a couple of minutes. The texture changes dramatically!
- Add the coconut and beat on low, just until it's combined.
Assemble the coconut cupcakes
- Spread or pipe the coconut frosting onto the cupcakes. Sprinkle with the shredded coconut, then chill in the fridge until you’re ready to serve.
Tamarah
Can these be made gluten free?
Becky Striepe
That is a good question! GF baking isn't my strong suit, so I can't speak to that. For gluten free baked goods, I recommend my friend Gwen's site, Delightful Adventures. Her recipes are top notch!
Alisa
Those look lovely!! Glad my tip worked well for you :)
Becky Striepe
Thank you! And thank you for the tip - such a time-saver!
kim
Hi can I sub something for the coconut milk? It has a lot of fat. I know there is little too but do u think applesauce would work? I saw something about AF too. I WANT to try these badly. ????
Thanks
Kim
Becky Striepe
You can try using light coconut milk, but I can't guarantee that they will turn out. I would not use applesauce.
Kim
Thank you
Just for my info since I dont know the answer why would the light coconut milk make a difference? Is it used for a binder or just the moistness? :)
Becky Striepe
It's for moisture and flavor. Let me know how it goes!
Julie
These coconut cupcakes came out amazing, thank you for posting this recipie!
Becky Striepe
You are so welcome! Enjoy them!
Niki
Hey Becky, just a quick question-do you use sweetened or unsweetened coconut milk? Also is it the canned type like we get in Asian stores or the boxed ones? Thanks.
Melissa
Becky these are HANDS DOWN the most beautiful Vegan Cupcakes I have ever eaten! Wow I am so glad I saved this recipe AND THEN ACTUALLY MADE IT!!!! Really wonderful work on the recipe, many many thanks.
Becky Striepe
I'm so delighted to hear it, Melissa!
Michelle
Coconut is my weak point, I could eat an entire batch. Looks yummy!
Becky Striepe
Thank you, Michelle!
Linda @ Veganosity
Chocolate and coconut is the best. I make a chocolate chocolate coconut cupcake that's become a neighborhood favorite. This looks amazing, Becky!
Becky Striepe
Thank you, Linda!
Vegan Heaven
These look so cute, Becky! Love how easy the recipe is! :-)
Becky Striepe
Thank you!
Mel @ avirtualvegan.com
Chocolate and coconut are just perfect together. They are so cute!
Becky Striepe
Thank you, Mel!
Alisa @ Go Dairy Free
Those look so cute and perfect! I think I'd go all the way with the theme though, and do coconut frosting, too!
Becky Striepe
Ooh what a delicious idea!
Sophia, Veggies Don't Bite
These look so yummy! Love the little accents too. I could eat cupcakes every day! Good thing I'm too busy to make them every day! LOL!
Becky Striepe
Haha thank you!
The Vegan 8
I love cupcakes, one of my favorite desserts ever, and especially when they are super fluffy!
Becky Striepe
Thank you!
Jenn
As much as I love chocolate, the pic of the unfrosted cupcake has me drooling. It looks so darn perfect! Super fluffy! Add back that chocolate frosting and, well, that's just icing on the cake. <- see what I did there?! :)
Becky Striepe
Thank you Jenn! For the kind words and the stellar cake pun!
Natalie | Feasting on Fruit
They look so good, and so many great little tips hiding in this post too! I have made the cupcake recipe from Vegan Cupcakes Take Over the World so many times for friends, it never fails, but the extra coconutty flavor sounds delicious! Especially with chocolate :)
Becky Striepe
It really is a rock-solid recipe. Aquafaba is magic, but it's nice to go back to that old recipe and remember that we didn't even need AF to make amazing cupcakes!
Cadry
The cupcakes look so good, and I love that you used frosting from a can. It's a great way to show that vegan baking is easy!
Becky Striepe
Haha thank you! I know homemade is so much better, but sometimes convenience rules!