Best 2 Vegan Coconut Cupcakes Recipes
Calling all coconut lovers! These vegan coconut cupcakes are a tropical dream come true. Made with a moist and fluffy coconut cake base, a creamy coconut frosting, and toasted coconut flakes, these cupcakes are the perfect indulgence for any occasion. Whether you're celebrating a special event or simply craving a sweet treat, these cupcakes are sure to satisfy.
The recipe includes two variations: a classic coconut cupcake and a piña colada cupcake. The classic coconut cupcake is a simple yet delicious treat, while the piña colada cupcake adds a tropical twist with pineapple and rum extract. Both variations are easy to make and can be enjoyed by vegans and non-vegans alike.
So gather your ingredients and let's get baking! You'll be enjoying these heavenly coconut cupcakes in no time.
VEGAN CUPCAKES
These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
Provided by cornfairy
Categories Desserts Cakes Cupcake Recipes
Time 25m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.6 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 5.3 g, Sodium 167.4 mg, Sugar 11.8 g
VEGAN COCONUT CUPCAKES
Make and share this Vegan Coconut Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 33m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the soy milk and vinegar and set it aside to allow curdling. Add the sugar, oil, vanilla and coconut extracts to the milk mixture and whisk until it's foamy.
- In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients, beating until no large lumps remain.
- Pour into lined cupcake pans, filling cups about 3/4 full. Bake 18-20 minutes and remove when toothpick inserted in center comes out clean. Transfer to a wire rack and allow them to cool completely.
Nutrition Facts : Calories 157.5, Fat 6.9, SaturatedFat 0.7, Sodium 154.2, Carbohydrate 22.9, Fiber 1.3, Sugar 12.7, Protein 2.5
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be. You can also freeze ripe bananas and use them later when you're ready to bake.
- Don't overmix the batter: Overmixing the batter can make the cupcakes tough. Mix just until the ingredients are well combined.
- Fill the cupcake liners only 2/3 full: This will prevent the cupcakes from overflowing in the oven.
- Bake the cupcakes at 350 degrees Fahrenheit for 20-25 minutes: Or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them: This will help the frosting to set properly.
Conclusion:
These vegan coconut cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They're moist, fluffy, and full of coconut flavor. The coconut frosting is the perfect finishing touch, and it's also vegan. These cupcakes are sure to be a hit with everyone who tries them.
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