Description
Need a vegan dessert recipe worthy of any fun celebration? Make these moist and fluffy vegan vanilla coconut cupcakes.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup vegan granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned coconut milk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Frosting and Garnish:
- 1/2 cup large unsweetened coconut flakes
- 1 cup (2 sticks) vegan margarine, room temperature
- 3–3 1/2 cups vegan powdered sugar
- 1/8 teaspoon salt
- 1–2 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat oven to 325°F. Line a 12-cup muffin pan with cupcake liners and set aside.
- In a large bowl, mix together the flour, sugar, shredded coconut, baking soda, and salt.
- Add the remaining liquid ingredients, and mix just until incorporated.
- Pour batter into cupcake liners.
- Bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Remove from oven, and allow to cool.
For the Frosting and Garnish:
- In a small skillet, toast the coconut flakes on medium-high heat until golden brown, tossing continually. Set aside to cool.
- While the coconut flakes are cooling, beat the margarine in the bowl of a stand mixer with the paddle attachment until whipped.
- Slowly add the powdered sugar a little at a time, starting at a low speed and slowly increasing to high speed, until light and fluffy.
- Mix in the salt, milk, and vanilla until completely incorporated, adding more milk and sugar as needed to adjust the consistency.
- When cupcakes are completely cool, pipe the icing on top, and garnish with a couple of the toasted coconut flakes. Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: Vegan
Keywords: coconut, coconut milk, cupcakes, vanilla, vegan