These Vegan Coconut Cupcakes with Coconut Frosting are so subtly sweet and delicious, you will just love them! While the recipe does require a few special vegan ingredients, they are luckily very easy to locate. Let me show you how to make these.
Ingredients needed to make this recipe
To make this recipe, you’ll need the following ingredients:
- All Purpose Flour
- Baking Powder
- Salt
- Sugar
- Vegan Margarine
- Vanilla Extract
- Egg (if you are vegetarian) OR Egg REPLACER of your choosing
- Canned Coconut Milk
- Sweetened Shredded Coconut
FOR THE FROSTING:
- Vegan Margarine
- Vegan Cream Cheese, softened to room temperature
- Confectioners Sugar (also known as Powdered Sugar)
- Vanilla Extract
- Canned Coconut Milk
- Sweetened Shredded Coconut
How to make Vegan Coconut Cupcakes with Coconut Frosting
Preheat the oven to 350 degrees and line muffin pans with paper liners.
Whisk together the dry ingredients and set aside. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. This takes just a couple of minutes. Add the vanilla and egg (or egg replacer). Now add the flour mixture alternating with the canned coconut milk.
Using a small cookie scoop, place batter into cups. I filled mine a bit more full than I would like so I recommend no more than half full to three quarters full at this point.
Bake the cupcakes for about 20-22 minutes or until golden and a toothpick inserted comes clean. Allow to cool in the muffin pan for five minutes, then remove to a rack to cool completely.
How to make the frosting
In the bowl of your stand mixer, beat the vegan margarine and vegan cream cheese until smooth. Add the powdered sugar until combined followed by the vanilla extract and coconut milk. It should be light and fluffy. If it’s too thick, add more coconut milk. Too thin? Add more powdered sugar.
I left some plain and dipped the tops of others into more of the sweetened coconut flakes. Not only are they delicious, but they are really cute too!
I’m not sure which I like best. What are your thoughts?
Did you make my Vegan Coconut Cupcakes with Coconut Frosting? Leave a comment below and let me know what you thought.
Vegan Coconut Cupcakes with Coconut Frosting
Ingredients
- 1 1/4 c All Purpose Flour
- 3/4 tsp Baking Powder
- ¼ tsp Salt
- 1 c Sugar
- ½ c Vegan Margarine at room temperature
- 3/4 tsp Vanilla Extract
- 2 large Eggs OR vegan Egg-Replacer Equivalent
- ½ c Canned Coconut Milk
- ½ c Sweetened Shredded Coconut
- 3 tbsp Vegan Margarine at room temperature
- 2 oz Vegan Cream Cheese at room temperature
- 1 ½ c Confectioner’s Sugar
- 1/2 tsp Vanilla Extract
- 1 tbsp Canned Coconut Milk
- 2 tbsp Sweetened Shredded Coconut
Instructions
- Preheat the oven to 350°Line muffin pans with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer, beat the sugar and vegan margarine until light and fluffy, about 3 minutes. Then, add vanilla extract and your egg replacer of choice.
- With the mixer on low speed, alternate the flour mixture with the coconut milk. Stir in the shredded coconut and fill the cupcake papers about ¾ full.
- Bake for 20 to 23 minutes or until a toothpick inserted comes out clean. Cool the cupcakes in the pan for a few minutes, then remove and cool completely on a wire rack before frosting.
- Beat the cream cheese until smooth, then add the powdered sugar until combined. Finally, add the vanilla and enough coconut milk to create a fluffy frosting.
