Vegan Coconut Cupcakes
Equipment
- 1 standard 12-cup muffin tray
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small bowl
- 1 Whisk
- 1 Silicone spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
Ingredients
- 240 milliliter coconut milk canned full-fat well shaken
- 1 tablespoon apple cider vinegar
- 190 gram all-purpose flour sifted
- 150 gram granulated sugar
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 80 milliliter coconut oil melted and cooled slightly
- 2 teaspoon vanilla extract
- 60 gram unsweetened shredded coconut plus extra for topping
- 120 gram vegan butter softened
- 240 gram powdered sugar sifted
- 2 tablespoon coconut milk canned full-fat for frosting
- 0.5 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 175°C and line the muffin tray with paper cupcake liners.
- In a small bowl whisk together the coconut milk and apple cider vinegar and set aside to curdle for 5 minutes.
- In a medium mixing bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Add the melted coconut oil and vanilla extract to the coconut milk mixture and whisk until combined.
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined and no dry patches remain.
- Fold in the shredded coconut evenly, being careful not to overmix the batter.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the tray from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and allow them to cool completely for at least 25 minutes before frosting.
- While the cupcakes cool, beat the softened vegan butter in a mixing bowl until light and creamy.
- Gradually add the powdered sugar to the butter, beating well after each addition until smooth and fluffy.
- Add the coconut milk and vanilla extract for the frosting and beat until the frosting is creamy and spreadable, adjusting with more sugar or coconut milk as needed.
- Once the cupcakes are completely cool, frost the tops using a spatula or piping bag.
- Sprinkle extra shredded coconut over the frosted cupcakes for garnish before serving.
Notes
For best results, ensure all cold ingredients like coconut milk and vegan butter are at room temperature, which helps the batter and frosting come together smoothly; do not overmix the cupcake batter or the texture may become dense, and always let cupcakes cool fully before frosting to prevent melting. Toasting the shredded coconut for a few minutes in a dry pan can add a deeper nutty flavor and a pleasant crunch, and you can vary sweetness by slightly reducing the sugar or using a mix of granulated and light brown sugar. If the frosting seems too soft, chill it briefly then rewhip, and if baking in a particularly warm kitchen, store the finished cupcakes in the refrigerator but let them sit at room temperature for 15 minutes before serving for the best texture and flavor.
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