• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eight Forest Lane
  • Recipe Index
  • Latest Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Latest Recipes
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cupcakes

    Lamington Cupcakes (Vegan)

    Published: Jan 20, 2022 · Modified: Feb 1, 2022 by Sally · 2 Comments

    Jump To Recipe

    These lamington cupcakes are such a fun way to jazz up Australia’s favourite treat, made with vanilla coconut cupcakes coated in a chocolate icing and desiccated coconut, topped with a creamy swirl of coconut buttercream. These cupcakes are so much fun to make and even better to eat. Plus this recipe is dairy free and vegan!

    Lamington cupcakes with frosting on a pink cake stand.

    Is there anything more quintessentially Australian than lamingtons on Australia Day? If you agree but are looking for something a bit different, but don’t want to go too far from the classic, then this recipe is for you.

    I had so much fun making these lamington cupcakes. They are a fusion of two of my favourite cakes being lamingtons which are a soft vanilla cake coated in chocolate icing and coconut, then made into cupcakes – the defining feature of which is frosting piled on top!

    These cupcakes are also dairy free and vegan making them a great option for those of us with dietary needs and intolerances.

    Ingredients for lamington cupcakes laid out in small bowls.

    Key Ingredients

    There are two components to this recipe, the cupcake itself and the icing and frosting.
    Let’s start with the cupcakes. The cake we’re using for these lamington cupcakes is a vanilla coconut flavour that happens to be vegan meaning we don’t use dairy or eggs.

    The result is a really light, white cake that is a bit different from the usual butter cake you’d use for a classic lamington, but works perfectly all the same.

    You’ll need:

    • Plain flour – or all purpose in the US.
    • Baking powder – for the lift and lightness in these cakes.
    • Salt – enhances the flavours in the cake.
    • Vanilla extract – for flavour.
    • Coconut oil – melted and cooled to room temperature. You could also use canola oil or any light tasting oil with the same results.
    • White sugar
    • Coconut milk – I always use the variety from the can which gives the best flavour and creamy texture.
    Ingredients for buttercream and chocolate icing laid out in small bowls.

    These cupcakes have not one but two different icings. The chocolate icing the cupcakes are coated in, and the creamy buttercream swirled on top. You’ll need a handful of ingredients for both.

    • Icing sugar – the base for both
    • Cocoa powder – for the chocolate icing.
    • Dairy-free butter – the base of the buttercream frosting, but we also add a little bit to the chocolate icing to keep it silky smooth and shiny.
    • Vanilla extract – to enhance the flavour of the chocolate icing.
    • Coconut milk – to give that creamy consistency and coconut flavour to the buttercream.
    • Desiccated coconut – to coat the cupcakes after they have been dunked in the chocolate icing.
    Lamington cupcakes on a pink cake stand from above.

    Step-By-Step Instructions

    There are a few steps to this recipe but all of which are quite straight forward. You’ll need a few bowls and an electric mixer for the buttercream.

    Start by making the cupcakes. Sift together dry ingredients, whisk together the wet ingredients and then combine everything until a thick batter forms. Once together, stop mixing as you don’t want to overwork the batter as this will result in a denser texture.

    Scoop the batter evenly into a cupcake pan that’s been lined with muffin cases using a spoon or cookie scoop. Bake in a preheated oven for 20 minutes or until lightly golden and the tops spring back when lightly touched. Set aside to cool completely before icing.

    Lamington cupcake batter in a glass bowl with a whisk.
    Cupcake batter in a muffin pan and freshly baked cupcakes in a muffin pan.

    Once the cupcakes are cool, make the chocolate icing.This step is exactly like a classic lamington.

    Make the chocolate icing by sifting together the icing sugar and cocoa powder in a large bowl. Add the boiling water, dairy-free butter and vanilla and stir until smooth and shiny. You want the icing to be quite thin to be able to coat the cupcakes, so adjust the water as needed to maintain the correct consistency.

    Spread some desiccated coconut on a large plate. Remove the cupcakes from the paper cases and using two forks, dip each cupcake into the chocolate icing to coat completely. Allow any excess icing to drip off before rolling it on the coconut.

    Cupcakes being dunked in chocolate icing.
    Cupcakes being rolled in coconut and set aside on a wire rack.

    Use only a small amount of coconut on the plate at a time and replace as needed throughout the process for the best results as it can get clumpy with drips of chocolate.

    Set the cupcakes aside on a plate or wire rack to set and continue this process with all 12 cupcakes.

    Coconut buttercream in a bowl and swirl of buttercream being piped onto cupcakes.
    Lamington cupcakes on a wire rack with buttercream frosting.

    Next, make the buttercream frosting – I prefer to do this in a stand mixer but a handheld mixer will also work. Beat together all of the ingredients, adjust the coconut milk and salt to taste.

    Once thick and creamy, add the buttercream to a piping bag and pipe swirls on top of each of the cupcakes.

    I finished mine off with a little grated dark chocolate, but you could also use a sprinkle of desiccated coconut.

    Close up of a lamington cupcake on a white plate with a bite taken from it.

    More vegan cupcakes:

    Vegan Biscoff Cupcakes
    Vegan Red Velvet Cupcakes
    The BEST Vegan Chocolate Cupcakes
    Cookies and Cream Cupcakes (Vegan)
    Vegan Vanilla Cupcakes

    Lamington Cupcakes

    These lamington cupcakes are such a fun way to jazz up Australia’s favourite treat, made with vanilla coconut cupcakes coated in a chocolate icing and desiccated coconut, topped with a creamy swirl of coconut buttercream.
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: Australian
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Servings: 12 cupcakes
    Author: Sally
    Prevent your screen from going dark

    Ingredients

    For the cupcakes:

    • 1 ¾ cups plain flour
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • ⅓ cup coconut oil melted and cooled to room temperature
    • ¾ cup white sugar
    • 1 cup coconut milk

    For the chocolate icing:

    • 3 cups icing sugar
    • 3 tablespoons cocoa powder
    • 4-6 tablespoons boiling water
    • ½ teaspoon dairy-free butter
    • ¼ teaspoon vanilla extract
    • 1 cup desiccated coconut

    For the coconut buttercream frosting:

    • 3-4 cups icing sugar
    • 125 grams dairy-free butter
    • 1-2 tablespoons coconut milk
    • Pinch salt to taste

    Instructions

    • Start by making the cupcakes. Preheat the oven to 180°C and line a cupcake tray with paper cases.
    • In a medium bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the sugar, coconut oil and vanilla extract until combined. Add in the coconut milk and mix together. Add in the dry ingredients and gently mix until a batter forms. Once together, stop mixing as you don’t want to overwork the batter.
    • Place the batter evenly into the prepared baking pan using a large spoon or cookie scoop. Place in the oven and bake for 20 minutes or until lightly golden and the tops spring back when lightly touched. Set aside to cool completely.
    • Once the cupcakes are cool, make the chocolate icing. Sift together the icing sugar and cocoa powder in a large bowl. Add the boiling water, dairy-free butter and vanilla and stir until smooth and shiny. You want the icing to be quite thin to be able to coat the cupcakes, so adjust the water as needed to maintain the correct consistency.
    • Spread some desiccated coconut on a large plate. Remove the cupcakes from the paper cases and using two forks, dip each cupcake into the chocolate icing to coat completely. Allow any excess icing to drip off before rolling it on the coconut. Use a small amount of coconut on the plate at a time and replace as needed throughout the process as it can get clumpy with drips of chocolate.
    • Set the cupcakes aside on a plate or wire rack to set and continue this process with all 12 cupcakes.
    • Make the buttercream frosting. Using a handheld mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter until creamy. Add in 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in the coconut milk a little at a time until the mixture is smooth and creamy but still thick enough to stand up on its own. If it’s a bit thin, add the additional cup of icing sugar until the desired consistency is reached. Finally, add in the salt to taste if it’s tasting a bit too sweet and mix through.
    • Add the frosting to a piping bag with your favourite piping tip attached and pipe swirls of frosting on each cupcake. Finish by grating over some dark chocolate or a sprinkle of extra coconut.

    Notes

    I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a ‘buttery’ flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.

    Nutrition

    Calories: 567kcal | Carbohydrates: 90g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 178mg | Potassium: 125mg | Fiber: 2g | Sugar: 72g | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

    Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.

    Have you made this recipe?Leave a comment and a rating below and tag your creations with #eightforestlane on Instagram!
    Not fom Australia? Check out my US Conversion Guide

    More Cupcakes

    • Vegan Gingerbread Cupcakes
    • Poinsettia Christmas Cupcakes
    • Celebration Cupcakes
    • Vegan Red Velvet Cupcakes

    Reader Interactions

    Comments

    1. Natasha

      May 07, 2022 at 1:14 pm

      Amazing! 😊, how would you store these?

      Reply
      • Sally

        May 12, 2022 at 7:12 am

        Hi Natasha, for these ones, I’d store them in an airtight container in a cool dry place for up to 3 days. Thanks!

    Made this recipe? Leave a review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Sally and welcome to Eight Forest Lane. Here you will find easy and delicious recipes for any special dietary needs. Let me show you how to make cooking fun! 

    More about me →

    Latest Recipes

    • Classic Lamingtons
    • Vegan Banana Pancakes (Gluten Free)
    • Top 10 Recipes of 2022
    • Easy Gingerbread Snack Cake

    Trending Recipes

    • No-Bake Peanut Butter Muesli Bars
    • Healthy Banana Bread with Oats
    • 21 Dairy Free Dinner Recipes
    • Air Fryer Lemon Pepper Chicken

    Footer

    Info

    • About Me
    • Privacy Policy
    • Disclaimer

    Explore

    • Resources
    • Recipes
    • Life / Opinion

    Say Hello

    • Contact
    • Facebook
    • Instagram

    We acknowledge all Aboriginal and Torres Strait Islander persons as the first inhabitants of the nation and traditional custodians of the land in which we work and live, and pay our respects to Elders past, present and emerging.

    ↑ back to top

    10% of all money earnt via advertising is donated to charity.

    Copyright © 2022 Eight Forest Lane