Prepare to be transported to a tropical paradise with these irresistible vegan coconut cupcakes that will make your taste buds dance! Imagine biting into a light, fluffy cupcake bursting with rich coconut flavor, topped with a cloud-like vegan whipped cream frosting that's so decadent, you won't believe it's completely dairy-free. Whether you're a committed vegan, a dessert enthusiast, or simply someone looking to impress friends and family with an incredible plant-based treat, these cupcakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: dessert
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup coconut milk
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 can coconut cream (chilled for frosting)
- 1/4 cup powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, and salt to ensure no lumps remain.
- In a separate bowl, whisk together coconut milk, coconut sugar, melted coconut oil, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just mixed. Be careful not to overmix the batter.
- Using an ice cream scoop or spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, open the chilled can of coconut cream and scoop out the solid white cream from the top, leaving the liquid behind.
- In a mixing bowl, whip the coconut cream with powdered sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Once cupcakes are completely cool, pipe or spread the coconut cream frosting on top of each cupcake.
- Optional: Garnish with toasted coconut flakes or a light dusting of powdered sugar for extra decoration.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Tips
- Chill your coconut cream overnight for the best frosting consistency - this helps separate the solid cream from the liquid.
- Don't overmix the batter; mix just until ingredients are combined to keep cupcakes tender.
- Use room temperature ingredients for a more even mixing and better cupcake texture.
- For extra flavor, try toasting coconut flakes before garnishing to enhance the nutty coconut taste.
- If the coconut cream doesn't whip well, place the mixing bowl and beaters in the freezer for 10 minutes before whipping.
- Check cupcakes a few minutes before the recommended baking time to prevent over-baking.
- Allow cupcakes to cool completely before frosting to prevent the cream from melting.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 2g
Fat: 14g
Saturated Fat: 12g
Cholesterol: 0mg
