Banana Coconut Cupcakes


These Banana Coconut Cupcakes are an official entry in the So Delicious Dairy Free Recipe Contest!

Recipe By: Andrea Jaeger

Vegan Banana Coconut Cupcakes Recipe

Banana Coconut Cupcakes
Prep time
Cook time
Total time
Serves: 12 to 14 cupcakes
  • 2-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup applesauce
  • ⅔ cup unsweetened milk alternative (So Delicious Unsweetened Coconut Milk Beverage was used here)
  • 2 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 4 ounces dairy-free cream cheese alternative, room temperature
  • ¼ cup dairy-free margarine, room temperature
  • 1 teaspoon vanilla extract
  • 2 to 3 cups powdered sugar
  • 1 cup shredded coconut, toasted
For the Cupcakes:
  1. Preheat oven to 350ºF.
  2. Sift together flour, sugar, soda and salt in a large bowl.
  3. Add remaining ingredients and stir until moistened.
  4. Coat muffin tins with baking spray or use silicone muffin cups.
  5. Fill each muffin cup ¾ full.
  6. Bake 15-20 minutes or until toothpick inserted into center of cupcake comes out clean.
  7. Allow to cool completely before frosting.
For the Frosting:
  1. Using electric mixer, combine cream cheese and margarine and mix until smooth.
  2. Add vanilla. Slowly add powdered sugar until desired consistency is reached. Texture should be smooth.
  3. Spread each cooled cupcake with frosting.
  4. Place toasted coconut on plate and gently roll each frosted cupcake in coconut. Store in refrigerator.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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