Vegan Coconut Cupcakes - Easy & Tasty

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These vegan coconut cupcakes are everything you could want in a dessert: moist, fluffy, and infused with the rich, creamy taste of coconut. They’re perfect for summer parties, birthdays, or whenever you need a little escape to a tropical paradise.

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Are you ready to indulge in a treat that’s light, fluffy, and bursting with coconut flavour? Let me introduce you to these irresistible vegan coconut cupcakes! These cupcakes are a perfect summer delight that will transport your taste buds to a tropical island. I used coconut flour and full-fat canned coconut milk in the cupcake to maximise the rich coconut flavour, which is paired with dreamy creamy cream cheese frosting. How delicious does this sound? These cupcakes are not only vegan but also incredibly easy to make, making them a must-have recipe in your collection. If you like coconuts, check out this vegan coconut cake and coconut frosting recipe too!

Recipe overview – why you’ll love this vegan – recipe

Level: Easy
Taste: Tropical coconut
Texture: Moist, and fluffy

Diet: Plant-based, dairy-free, eggless, nut-free(coconut is a fruits!), can be gluten-free
Time: 45 mins
Occasion: Dessert, Christmas, Thanksgiving

Main ingredients and substitutions

This recipe uses coconut flour, coconut milk, and coconut flakes to enhance the coconut flavour in every bite. No fancy ingredients are needed, you can probably already have most of what you need in your cupboard. If you are wondering where to buy coconut flakes, I buy mine on iHerb or on Amazon!

*Use room temperature ingredients unless otherwise instructed.

Plain Flour: The base of our cupcakes, plain flour gives structure to the cupcakes. You can substitute with a 1:1 gluten-free flour blend if you want to make it gf.

Coconut Flour: This adds a beautiful coconut flavour and a tender crumb. If you can’t find coconut flour, almond flour can be a good substitute, though it will slightly change the texture.

Canned Coconut Milk: Full-fat canned coconut milk adds richness and moisture so don’t skip it!

Soy milk: I used soy milk but you can use light coconut milk or other plant milk like almond milk, oat milk, etc. too.

Granulated Sugar: I used regular granulated sugar to sweeten these cupcakes perfectly. You can also use coconut sugar for a deeper flavour and colour or unrefined cane sugar.

Vegan Butter: I used vegan butter from Violife, it provides a perfect rich, buttery flavour. Coconut oil can be used in a pinch but because it’s all fat, the texture of the cupcake will be heavier and oilier.

Cornflour: Cornflour helps to bind the ingredients together, ensuring your cupcakes have the perfect texture. Arrowroot powder or tapioca starch can be used as substitutes as well.

Other ingredients: coconut flakes, baking powder, baking soda, vanilla extract, apple cider vinegar, and coconut flavouring(optional).

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Cupcake Tin: A standard muffin tin is perfect for this recipe. Make sure to line it with paper cupcake liners for easy removal or grease with oil before pouring the batter.

Electric Mixer: Use a hand mixer or stand mixer to make the perfectly smooth and creamy cream cheese frosting.

Spatula: A must-have for baking, a silicone spatula. Great for scraping down the sides of your bowl and ensuring everything is well mixed.

Piping Bag with Star Tip: For creating beautiful swirls of frosting on top of your cupcakes. If you don’t have one, you can simply use a spoon to spread the frosting too.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan coconut cupcakes with cream cheese frosting

Step 1: Make the Batter

Preheat the oven to 180°C(350°F). Open your canned coconut milk and scoop the coconut cream on top. You can save the coconut water at the bottom to make a smoothie or add it to a curry or soup recipe!

Let’s start by mixing the wet ingredients! In a mixing bowl, add the melted vegan butter, coconut cream, soy milk, vanilla extract, apple cider vinegar, and coconut extract until it’s smooth and silky. Next, add in the plain flour, coconut flour, sugar, cornflour, baking powder, and baking soda and mix until it’s just combined. Be careful not to overmix, as this can make your cupcakes dense!

Step 2: Bake the Cupcakes

Fill each cupcake liner about half to 2/3 full with batter. Make sure to leave a room on top for the cupcakes to rise – if you fill all the way to the top, it will overflow which you don’t want for your cupcakes! Pop the tray into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.

Carefully take the cupcakes out of the oven, and let the cupcakes cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely. Be careful not to touch the tray, it’s still very hot!

Step 3: Make the Frosting

While the cupcakes are cooling, it’s time to whip up the frosting! Using a hand mixer or a stand mixer, beat the vegan butter and vegan cream cheese together until smooth. Gradually add in the icing sugar, one cup at a time, until the frosting is thick and creamy. Add the vanilla extract and mix until well incorporated. That’s it! We have a perfectly creamy and delicious frosting to go with the coconut cupcakes.

Step 4: Frost the Cupcakes

Once your cupcakes are completely cool, let’s frost them! Use a piping bag with a star tip to swirl the frosting on top of each cupcake. Start from the centre to achieve a nice and tall frosting shape. For a simpler approach, use a knife or spatula to spread the frosting. I sprinkled some coconut flakes on top to make them extra pretty!

Serving tips and ideas

Top your cupcakes with shredded toasted coconut, candied pineapple chunks or kiwi to add a tropical flair!
For a decadent touch, drizzle some vegan dark chocolate or melted vegan chocolate chips over the frosted cupcakes. The combination of chocolate and coconut is always a winner!
Serve the cupcakes with a side of fruit compote, like mango or berry to make the cupcakes fancier and prettier!
Pair the cupcakes with a scoop of vegan coconut ice cream or a creamy vanilla bean ice cream instead of cream cheese frosting, this makes an indulgent dessert, especially on a warm day!

Expert tips and tricks

Cool Completely Before Frosting

Frosting warm cupcakes is a no-go! It melts the frosting and makes a mess on cupcakes. We don’t want that! So make sure the cupcakes are fully cooled on a cooling rack before frosting.

Mix the wet ingredients until silky smooth

Ensure your vegan butter is melted and all ingredients are at room temperature for the smoothest mix. Cold butter or coconut cream can create lumps, making it harder to blend. Achieving a silky smooth texture in your wet ingredients results in lighter, fluffier cupcakes with a perfect crumb!

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

Coconut and chocolate? Count me in! Try adding ~1/4 cup of cocoa powder to the batter for a rich chocolate twist.
Adding the zest of one lemon to the batter creates a fresh, zesty flavour that goes very well with the coconut flavour.
Replace the vanilla extract with almond extract for a nutty flavour that pairs perfectly with coconut.

How to store

Refrigerating: For longer storage, place your cupcakes in an airtight container and refrigerate them. They will stay fresh for up to 2-3 days. Bring them to room temperature before serving for the best texture and flavour.

Freezing: If you’d like to keep your cupcakes for even longer, they can be frozen! Place them in a single layer in a freezer-safe container, and they’ll last for up to 2-3 months. Thaw them in the fridge overnight before serving.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Can I add shredded coconut to the batter?

Absolutely! If you love a bit of extra texture, try adding 1/3 cup of shredded coconut to the batter before baking. Be careful not to add too much, as too much of it can create a dry texture in the cupcakes.

Why did my cupcakes sink in the middle?

This could be due to overmixing the batter or opening the oven door too early. Make sure to mix the batter until just combined and avoid peeking until they’re done baking!

Can I make these cupcakes in advance?

Yes, sure! You can make the cupcakes a day ahead and store them unfrosted in an airtight container. When you’re ready to serve, frost them fresh for the best texture.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

Want more recipes like this?

Try my other delicious cupcake recipes you might enjoy!

Visit the cakes and cupcakes page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

Recipe Card

Vegan Coconut Cupcakes – Rich and Easy

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Author: Maiko
Total Time: 45 minutes
Yield: 10-12 cupcakes
Diet: Vegan

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Description

Instructions

Preheat the oven to 180°C(350°F). Open your canned coconut milk and scoop the coconut cream on top. Set aside.
In a mixing bowl, add the melted vegan butter, coconut cream, soy milk, vanilla extract, apple cider vinegar, and coconut extract until it’s smooth and silky.
Add in the plain flour, coconut flour, sugar, cornflour, baking powder, and baking soda and mix until it’s just combined. Be careful not to overmix, as this can make your cupcakes dense.
Fill each cupcake liner about half to 2/3 full with batter. Make sure to leave a room on top for the cupcakes to rise.
Pop the tray into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
Carefully take the cupcakes out of the oven, and let the cupcakes cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
Using a hand mixer or a stand mixer, beat the vegan butter and vegan cream cheese together until smooth.
Gradually add in the icing sugar, one cup at a time, until the frosting is thick and creamy. Add the vanilla extract and mix until well incorporated.
Once your cupcakes are completely cool, let’s frost them! Use a piping bag with a star tip to swirl the frosting on top of each cupcake. Start from the centre to achieve a nice and tall frosting shape.
Sprinkle some coconut flakes and enjoy!