There is no artificial coconut flavoring in these fluffy, vegan coconut cupcakes, but they’re still bursting with coconut flavor.
I whipped up these cupcakes by special request for my friend Jeanee’s birthday. She asked me to bring cupcakes, and she said that coconut and chocolate were two of her favorite flavors. Vegan coconut cupcakes with chocolate frosting seemed like the obvious move.
If you follow me on Instagram, maybe you saw me post this photo them that day:
Vegan coconut cupcakes with chocolate frosting for @finely_crafted‘s special day!
Vegan Coconut Cupcakes
I didn’t have any aquafaba on hand when I was making these, so I went back to Old Faithful: the Golden Vanilla cupcakes from Vegan Cupcakes Take Over the World, with some adjustments to up the coconuttiness.
Instead of soy milk, I used full fat coconut milk, and I replaced the margarine with coconut oil.
Y’all, these taste super coconutty, with no artificial coloring needed!
I frosted these with chocolate frosting that was *cough*from-a-can*cough*, but if you want to be a purist and make your frosting from scratch, I recommend this recipe from The Misfit Baker. Starr’s recipes are always on point.
The other experiment I tried on these cupcakes is something I learned from Go Dairy Free. Usually, when you make vegan “buttermilk” for baking, the directions say to mix the milk and acid first, then let it curdle.
Alisa says that you really don’t have to do that, and y’all. It works! Forget waiting. I mixed up all of the wet ingredients for this together and saved myself waiting time and an extra bowl to wash.
Fluffy Vegan Coconut Cupcakes with Chocolate Frosting
Ingredients
- 1 1/4 cups flour
- 2 tablespoons potato starch - (Corn starch would also work, same amount.)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil
- 3/4 cup sugar
- 1 cup coconut milk - full fat
- 1 teaspoon apple cider vinegar
- 2 tablespoons vanilla extract
- 1/2 cup chocolate frosting - of your choice (or other frosting! Mix it up, if chocolate isn’t your thing!)
- 1/4 cup shredded coconut - for topping
Instructions
- Preheat oven to 350F and line muffin pan with paper liners.
- Dry ingredient mix: In a large bowl, whisk together the flour, potato starch, baking powder, baking soda, and salt.
- Wet ingredient mix: In a smaller bowl, cream together the coconut oil and sugar until they’re really well combined. Then add the 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. 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), then spread or pipe on the frosting. 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!