Vegan Coconut Cupcakes – Loving It Vegan

16 de December de 2025

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Revealed: Might 8, 2025 Up to date: Mar 31, 2025 by Nadine @ Loving It Vegan This publish might comprise affiliate hyperlinks

These vegan coconut cupcakes are moist and bursting with coconut taste, topped with the smoothest, silkiest coconut-lime buttercream for a chew of tropical bliss.

Vegan Coconut Cupcakes served on a white plate

In the event you’re a coconut lover, prepare to satisfy your new favourite deal with! These vegan coconut cupcakes are moist, full of wealthy coconut taste, and have a pleasant texture from the dessicated coconut, or finely shredded coconut, in each chew.

Topped with the smoothest, silkiest coconut-lime buttercream, they ship an ideal steadiness of tropical sweetness and citrusy zing.

They’re extremely straightforward to make with easy elements, but they yield a scrumptious vegan coconut cupcake so good that nobody will even guess it’s vegan!

Whether or not you’re baking for an important day or simply craving one thing irresistibly scrumptious, these cupcakes are assured to impress. They are perfect for birthdays, summer time gatherings, or everytime you want a candy tropical deal with.

And if you happen to love coconut like we do, then you definately’ll additionally love our vegan coconut cake, vegan coconut pancakes and vegan coconut cookies!

Substances you’ll want for Vegan coconut cupcakes

Ingredients needed for vegan coconut cupcakes

Substances you’ll want for the Coconut-Lime Frosting:

Ingredients needed for coconut-lime frosting

Substances notes

Desiccated Coconut – can be known as finely shredded coconut or finely shredded coconut flakes. It’s dried coconut that could be very finely shredded.
All function flour – Should be measured appropriately. Both weigh your flour out on a meals scale or use the spoon and stage technique to measure the flour. To spoon and stage, merely spoon the flour into your measuring cup after which stage off the highest with the again of a knife. Don’t scoop it or pack it into the cup.
White distilled vinegar – Might be changed with apple cider vinegar.
Coconut milk – We used full fats, canned, unsweetened coconut milk, however any unsweetened coconut milk will work superb on this recipe.

The best way to make Vegan Coconut Cupcakes

You’ll discover full directions and measurements within the recipe card on the backside of the publish. This can be a abstract of the method to go together with the method pictures.

Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
Place all of the desiccated coconut, for the batter and adorning, in a dry pan over medium warmth. Prepare dinner the coconut, stirring ceaselessly to forestall burning, till it’s a deep golden brown colour and aromatic, about 5 minutes. Switch to a plate and permit to chill utterly. Measure out 1 cup for the batter and set the remainder apart for adorning.

Sift the flour right into a mixing bowl and add the sugar, baking soda, salt and the toasted desiccated coconut and blend till mixed.

Add the dry ingredients to a bowl and mix.

Then add the coconut milk, coconut oil, white vinegar and vanilla extract.
Utilizing a spatula, combine right into a thick batter till simply combined, eliminating any large lumps. Don’t overmix, tiny lumps are superb.

Add the wet ingredients to the dry and mix.

Divide the batter evenly between 12 cupcake liners.
Place into the oven and bake for 25 minutes.

Transfer batter to a lined cupcake tray and bake.

Let the cupcakes cool for a couple of minutes earlier than transferring them to a wire cooling rack to chill utterly earlier than frosting.

Place the coconut flakes in a dry pan over medium warmth. Prepare dinner the coconut flakes, stirring ceaselessly to forestall burning, till they’re a deep golden brown colour and aromatic, about 5 minutes. Switch to a plate and permit to chill utterly.

Toast the coconut flakes for decoration.

Put together the frosting by including the vegan butter, powdered sugar, lime juice, lime zest and coconut milk to an electrical mixer bowl. Start mixing on low pace, regularly rising pace till you might have completely clean frosting.

Add the frosting ingredients to the bowl of you stand mixer and mix until smooth.

When the cupcakes are utterly cool, pipe on the frosting and beautify with toasted coconut flakes and toasted dessicated coconut earlier than serving (optionally available).

Recipe Suggestions

The batter is thick and appears dry. As you may see within the batter picture above, the batter is kind of dry, and it’s because there may be one cup of dessicated coconut that goes into the batter, so it thickens the batter up quite a bit. Including dessicated coconut to a batter is similar to if you happen to would add nuts or raisins or one thing to a recipe in the best way that it thickens up the batter. However the finish end result isn’t dry in any respect. It’s simply actually coconutty and scrumptious.

They don’t seem to be an excellent mild and fluffy cupcakes. It’s not mild and fluffy such as you get with our vegan vanilla cupcakes, or our vegan lemon cupcakes as a result of it’s weighed down a little bit by the added coconut. However what you lose in mild and fluffy you achieve in scrumptious coconut texture and taste.

Nevertheless, whereas it might not be tremendous mild and fluffy it’s undoubtedly not overly dense both, we expect you may see that from the pictures. But it surely has extra density than the opposite cupcakes talked about above due to all of the added coconut. So it’s type of dense and fluffy, if that is smart!

Recipe Q&A

Are you able to make these vegan coconut cupcakes gluten-free?

We haven’t examined this recipe with gluten-free flour. Nevertheless, it’s best to be capable of make these cupcakes gluten-free by swapping the all function flour for a gluten free all function flour mix. It have to be a mix although and never a single sort flour like rice flour or coconut flour as that can NOT work. In the event you discover the cupcake is a bit dry utilizing a gluten-free mix (gluten-free flours can soak up extra moisture) then improve the oil barely.

Are you able to make this recipe right into a cake?

This recipe was tailored from our vegan coconut cake recipe, which makes a scrumptious 2-layer 8 inch cake.

Vegan Coconut Cucakes served without a cupcake liner.

Storing and Freezing

Preserve your vegan coconut cupcakes lined at room temperature and devour inside 2-3 days. Or preserve them lined within the fridge for as much as per week. Allow them to come to room temperature earlier than serving.

Frosted or unfrosted cupcakes can be frozen for as much as 3 months. Thaw them in a single day within the fridge after which allow them to come to room temperature on the counter earlier than serving.

Extra scrumptious vegan cupcakes:

Did you make this recipe? Be sure you depart a remark and ranking beneath!