Dreamy Dairy-Free Coconut Cupcakes with Coconut Oil Frosting

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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 Vegan and Dairy-Free Coconut Cupcakes with Coconut Oil Frosting Recipe (also tree nut-free and soy-free)

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.

Dreamy Vegan and Dairy-Free Coconut Cupcakes with Coconut Oil Frosting Recipe (also tree nut-free and soy-free)

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.

5.0 from 1 reviews
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.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 18 cupcakes
Ingredients
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
Instructions
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.
Notes
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.

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For More Easy Recipes, Get Go Dairy Free!

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

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.

4 Comments

    • 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!

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