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.
Got a question? Tried this recipe? Leave a reply!