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BEST Vegan Coconut Cupcakes (Gluten Free!)

Amazing Vegan Coconut Cupcakes (Gluten Free Option)

  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 27
  • Total Time: 37 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These fluffy and moist vegan coconut cupcakes are absolutely perfect! With real coconut flavor (no extracts!), the moist perfect crumb texture, and an incredible vegan cream cheese frosting, these incredibly easy coconut cupcakes are perfect for all eaters, whether or not you’re vegan and gluten free! 


Ingredients

Units Scale
  • 2/3 cup (150 g) unsweetened coconut milk (either in a can or from the refrigerated section), room temperature
  • 2 tsp apple cider vinegar or lemon juice
  • 1 1/2 cups (188 g) all-purpose flour or 1-to-1 gluten free flour with 1 tbsp cornstarch or arrowroot powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup (57 g) vegan butter, melted and cooled to room temperature
  • 1/2 cup (125 g) granulated sugar or coconut sugar
  • 1/2 cup (125 g) unsweetened dairy free yogurt or applesauce, room temperature
  • 1 tsp vanilla extract
  • 1 cup shredded coconut, unsweetened

Vegan Cream Cheese Frosting

  • 1/2 cup (113 g) vegan cream cheese, room temperature*
  • 1 cup (226 g) vegan butter, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 cups toasted coconut flakes

Instructions

  1. Please read through all instructions before beginning.
  2. Prep: Preheat the oven to 350F. Line a 12-cup cupcake tin with liners. Measure out all ingredients before beginning. In a small bowl, combine the coconut milk and apple cider vinegar. Mix together and set aside to curdle.
  3. Whisk the dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
  4. Make the batter: In a medium bowl, use a whisk or hand mixer to mix together the melted vegan butter, sugar, dairy free yogurt, vanilla. Mix until completely combined. Then add in the flour and whisk the flour and dairy free acv mixture into the batter just before it’s completely combined. Add in the unsweetened shredded coconut, and fold or whisk just until evenly distributed throughout the batter.
  5. Bake the cupcakes: Divide the batter evenly into each cupcake liner, filling each cupcake about 2/3 of the way full. Place the cupcake tin into the oven to bake for about 25-27 minutes, or until a toothpick comes out clean. Remove the cupcakes from the oven.
  6. Cool the cupcakes: Allow the cupcakes to cool in the cupcake tin for 10 minutes. Then transfer them to a cooling rack to cool completely before making the vegan cream cheese frosting.
  7. Make the cream cheese frosting: Add vegan butter and vegan cream cheese to a large bowl and beat together with a hand mixer. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream. Add in vanilla and continue to beat until desired texture.
  8. Frost the cupcakes: Spoon the vegan cream cheese frosting into a piping bag and frost each cupcake. Dip the tops of each cupcake into the toasted coconut. Serve and enjoy!

Notes

Gluten Free: Swap in gluten-free 1:1 baking flour for the all purpose flour.

Keywords: vegan coconut cupcakes, coconut cupcakes