Dreamy Dairy-Free Coconut Cupcakes
Prep time
Cook time
Total time
These cupcakes have a coconut oil frosting which can be heat sensitive. Serve immediately and avoid serving them in a warmer temperature.
Recipe type: Dessert
Cuisine: American
Serves: 18 cupcakes
Vegan Coconut Cupcakes
  • 2¼ cups all-purpose flour
  • 1⅓ cups sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup plain or unsweetened coconut milk beverage
  • ⅔ cup non-GMO canola oil or your baking oil of choice (see Editor's Note below)
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar or white vinegar
  • ½ cup + 2 cups shredded coconut (Pam uses unsweetened)
Coconut Oil Frosting
  • ½ cup coconut oil, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons plain or unsweetened coconut milk beverage
Vegan Coconut Cupcakes
  1. Preheat your oven to 350°F and line 18 muffin cups with paper cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the milk beverage, oil, vanilla, and vinegar.
  4. Pour the wet ingredients into the dry mixture and stir to combine. Fold in the ½ cup shredded coconut.
  5. Fill the cupcake liners ⅔ full with the batter.
  6. Bake for 15 minutes, or until the tops spring back when lightly touched. Remove the cupcakes from the pans and cool completely.
Coconut Oil Frosting
  1. Depending on the temperature, you may have to soften the coconut oil. It should be soft, but not melted. Beat the coconut oil with an electric mixer until smooth. Beat in the powdered sugar and vanilla. Beat in 3 tablespoons of the milk beverage, and add more as needed. If the coconut oil melts to much, chill it for a few minutes in the refrigerator.
  2. Use a pastry bag to pipe the frosting onto the cupcakes. Sprinkle with the remaining 2 cups shredded coconut.
Editor's Note: Pam uses canola oil, but you can use any neutral-tasting oil, like rice bran oil, grapeseed oil, vegetable oil, or extra-light olive oil. You can even use melted coconut oil, but be sure your milk beverage is at room temperature if you use this option. Coconut oil solidifies easily if it hits a cool liquid.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dreamy-dairy-free-coconut-cupcakes