Dreamy Dairy-Free Coconut Cupcakes


This recipe for dairy-free coconut cupcakes was an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Pam Correll. To qualify, the recipe included Coconut Milk Beverage by So Delicious Dairy Free.

Dreamy Dairy-Free Coconut Cupcakes - Both the cupcakes and frosting are infused with coconut milk beverage, shredded coconut, and coconut oil (no margarine or shortening required!). A #vegan and #dairyfree #recipe from godairyfree.org

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingThese perfect dairy-free coconut cupcakes are infused with coconut milk beverage and coconut oil, and have a straight shredded coconut goodness. Even the frosting is made with coconut oil, no margarine or shortening required! And yes, they are free of eggs and vegan, too.

Special Diet Notes & Options: Dairy-Free Coconut Cupcakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan and vegetarian.

Dreamy Dairy-Free Coconut Cupcakes
Prep time
Cook time
Total time
Serves: 18 cupcakes
For the cupcakes:
  • 2¼ cups all-purpose flour
  • 1⅓ cups granulated sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup So Delicious Dairy Free Original Coconut Milk Beverage
  • ⅔ cup canola oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon cider vinegar
  • ½ cup shredded coconut
For the frosting:
  • 2 cups shredded coconut
For the cupcakes:
  1. Preheat oven to 350°F. Line 18 standard sized muffin pans with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar. Pour the wet ingredients into the dry mixture and stir to combine. Stir in coconut.
  3. Fill cupcake liners ⅔ full. Bake 15 minutes, or until tops spring back when lightly touched. Remove from pans and cool completely.
For the 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 powdered sugar, vanilla, and coconut milk. Start out with 3 tablespoons of coconut milk, adding more to get a consistency that will hold shape.
  2. Use a pastry bag to pipe the frosting onto the cupcakes. Sprinkle with shredded coconut.

About Author

Alisa is the founder of GoDairyFree.org, 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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