Description
Delight in these gluten-free vegan coconut cupcakes that are moist, flavorful, and topped with a luscious coconut frosting. Perfect for those with dietary restrictions or anyone craving a dairy-free, egg-free dessert with a tropical twist.
Ingredients
Scale
Cupcake Batter
- 1½ cups gluten-free all-purpose flour (with xanthan gum)
- ¾ cup coconut sugar or granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned coconut milk (full fat)
- ⅓ cup melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- ½ cup unsweetened shredded coconut
Frosting
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 1–2 tablespoons canned coconut milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon coconut extract (optional)
- Extra shredded coconut for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners to ensure easy removal of the cupcakes later.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, coconut sugar, baking soda, and salt until well combined, ensuring even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, mix the full-fat canned coconut milk, melted coconut oil, apple cider vinegar, vanilla extract, and optional coconut extract until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing, which can affect texture.
- Add Shredded Coconut: Gently fold in the unsweetened shredded coconut to evenly distribute throughout the batter, adding pleasant texture and flavor.
- Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling each about ¾ full to allow for proper rising.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Prepare Frosting: Beat the softened vegan butter until creamy. Gradually add powdered sugar, one cup at a time, then add the coconut milk, vanilla, and optional coconut extract. Beat until the frosting is smooth and fluffy.
- Frost and Garnish: Once cupcakes are completely cooled, frost them generously and sprinkle with extra shredded coconut for added texture and visual appeal.
Notes
- Ensure your gluten-free flour blend contains xanthan gum; if not, add ½ teaspoon separately to help with structure.
- For enhanced texture and flavor, lightly toast the shredded coconut used for topping before sprinkling.
- Use full-fat canned coconut milk to ensure the cupcakes remain moist and rich.
- Adjust the amount of coconut milk in the frosting to achieve your desired consistency.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
