Soft Vegan Coconut Cupcakes With Fluffy Tropical Frosting

I baked these vegan coconut cupcakes for my friend’s summer party last month. The coconut milk made the cupcakes soft, and she said they tasted like a vacation.

Delicious Vegan Coconut Cupcakes Recipe

This recipe for vegan coconut cupcakes results in tender cakes topped with a fluffy tropical frosting made from coconut and pineapple. The cupcakes take about 30 minutes to prepare and yield approximately 12 servings.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coconut milk (canned or carton)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (unsweetened)
• 1/4 cup pineapple juice (for frosting)
• 1/2 cup vegan butter (softened for frosting)
• 2 cups powdered sugar (for frosting)
• 1/2 teaspoon coconut extract (for frosting)
• Shredded coconut for garnish (optional)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
3. Combine wet ingredients: In another bowl, mix the coconut milk, vegetable oil, and vanilla extract.
4. Combine and add coconut: Pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the shredded coconut.
5. Fill the cupcake liners: Divide the batter evenly among the prepared liners, filling each about two-thirds full.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
7. Make the frosting: In a bowl, beat the softened vegan butter until creamy. Gradually add the powdered sugar, pineapple juice, and coconut extract, mixing until smooth.
8. Frost the cupcakes: Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake and garnish with additional shredded coconut if desired.
9. Serve: Enjoy your delicious vegan coconut cupcakes at room temperature.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Nutrition Information

• Servings: 12 cupcakes
• Calories: 180 kcal
• Fat: 7g
• Protein: 2g
• Carbohydrates: 28g

I store the cupcakes in the fridge for up to three days. The frosting holds well chilled, and I let cupcakes sit out for ten minutes before serving.