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.

Vegan Coconut Cupcakes - Easy & Tasty

Description

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.

Ingredients

For the cupcakes

1 cup (110g) plain flour
1 cup (110g) coconut flour
3/4 cup (150g) granulated sugar
1 cup (230g) full-fat canned coconut milk
1/2 cup (100g) vegan butter, melted
1 tbsp cornflour
1/2 cup (125ml) soy milk
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp coconut flavouring (optional)

For the cream cheese frosting

1/2 cup (100g) vegan butter
2–3 cups (280-330g) icing sugar
1/2 cup (135g) vegan cream cheese
1 tsp vanilla extract

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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!