This recipe for dairy-free coconut cupcakes was an entry in our Spring Fling Dairy-Free Recipe Contest with So Delicious in 2014. It was created and submitted by Pam Correll. Today, we’re giving it a big update, so that you can enjoy the recipe for Easter, spring, and beyond.
Dreamy Dairy-Free Coconut Cupcakes with Coconut Oil Frosting
These perfect vegan and dairy-free coconut cupcakes are infused with coconut milk beverage and shredded coconut. We’ve also added an option to Pam’s recipe to use coconut oil, for even more flavor. And the frosting is made with coconut oil, so no margarine or shortening required!
But keep in mind that coconut oil is much more heat sensitive than those other fats. So you’ll want to serve them at a cooler room temperature to avoid melting.
Reader Raves for this Recipe
Melissa H. made these cupcakes, and shared the following feedback with us via Facebook:
Made these! Soooo good! Thanks for sharing.
Special Diet Notes: Dairy-Free Coconut Cupcakes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 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)
- ½ cup coconut oil, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 5 tablespoons plain or unsweetened coconut milk beverage
- Preheat your oven to 350°F and line 18 muffin cups with paper cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk beverage, oil, vanilla, and vinegar.
- Pour the wet ingredients into the dry mixture and stir to combine. Fold in the ½ cup shredded coconut.
- Fill the cupcake liners ⅔ full with the batter.
- Bake for 15 minutes, or until the tops spring back when lightly touched. Remove the cupcakes from the pans and cool completely.
- 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.
- Use a pastry bag to pipe the frosting onto the cupcakes. Sprinkle with the remaining 2 cups shredded coconut.
More Vegan Cupcake Recipes
Butterscotch Cupcakes
Maple Cupcakes
Wacky Chocolate Cupcakes
For More Easy Recipes, Get Go Dairy Free!
6 Comments
Why can I not print any of your recipes? Can you give me any assistance with this? Please Help!
Oh no! So right under the picture within the recipe there is a print button. Click on that, and it will open a printable format. Then right click and select “Print” (or use another function on your computer to print). Does that work for you? Are you not seeing the button? Sorry for your trouble Judith!
My cakes taste of baking soda and have sunk in. Do you know where I went wrong? Help advice. I near enough followed the recipe, added all ingredients. Can I do without baking soda? I generally never use in baking just baking powder. Anyway this was a waste of ingredients as it was not edible.
Hi Chaz, this isn’t one of my personal recipes, but based on my baking experience, it sounds like you are baking at higher altitude (I find differences as little as 2000 feet or higher, particularly with egg-free recipes). With my baking recipes, I typically include high altitude adjustments, but this is a contributed one. If your cakes sunk, that means there was too much leavener for your location. You can reduce the baking soda to 1/2 teaspoon (or 1/4 teaspoon if you live at 5000 feet or higher). If you opt to remove the baking soda, then you will also want to omit the vinegar to avoid a vinegar flavor in the cakes. The vinegar and baking soda react together to rise and neutralize the flavor. I hope that helps!
Can I use almond milk or cashew milk in frosting?
This isn’t one of our recipes, but it should work. Make sure you keep the cupcakes cool once frosted since coconut oil will readily melt at warm temperatures. You can also use coconut butter in place of the coconut oil for a better set.