These delicious soft and fluffy vegan coconut cupcakes can be made in just 30 minutes! They are filled with real shredded coconut and topped with a simple creamy vegan coconut buttercream frosting, and topped with toasted coconut for extra flavour and texture.
For more vegan cupcakes, try these vegan vanilla cupcakes, vegan carrot cake cupcakes or browse the full collection of dairy free cupcakes.
Last Easter I made these delicious and adorable Easter bunny cupcakes, which were based on a light and fluffy vanilla and coconut cupcake. This year I wanted to make a similar flavoured cupcake but make it egg-free.
These cupcakes are so soft and fluffy! Whether you’re vegan, or looking for an egg free baking recipe, this is the coconut cupcake for you. They have so much delicious coconut flavour without being overpowering which can sometimes be the case with coconut flavoured desserts.
Oh and if you’re looking for a cake version, then I recommend making this vegan coconut cake recipe instead.
Key Ingredients
These vegan coconut cupcakes are made with a few simple pantry staple ingredients to ensure the best taste and texture.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Coconut milk – I always use coconut milk from the can for the best taste. The coconut milk adds the coconut flavour without overpowering the cupcakes and as it’s high in fats, it also helps to add softness and richness to the cupcakes.
- Apple cider vinegar – adding this to the coconut milk creates a vegan buttermilk substitute which is essential to the texture of these cupcakes. You can also use white vinegar with similar results.
- Plain flour – also known as all purpose flour in the US.
- Baking powder and bicarbonate of soda (baking soda) – allows the cupcakes to rise and helps given them the light, soft texture.
- Canola oil – this is our fat that helps keep the cupcakes soft. You can also use any light tasting oil or melted coconut oil.
- White sugar – not only adds sweetness to the cupcakes but also helps keep them tender and moist.
- Vanilla extract – gives the cupcakes their base flavour which perfectly complements the coconut.
- Shredded coconut – adding coconut taste and texture to the cupcakes themselves. You can also use desiccated coconut for similar taste but a softer, less noticeable texture.
The vegan coconut buttercream is based on my go-to vegan vanilla buttercream recipe. You’ll need;
- Dairy free butter – use a quality dairy free butter substitute here for the best flavour. I love and always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- Icing sugar – I use the icing sugar mixture from the supermarket, not the pure icing sugar. The only difference is the mixture has a little bit of cornflour added which means it’s less likely to clump together and turn rock solid.
- Vanilla extract – just a little gives a delicious undertone of vanilla flavour to the coconut.
- Canned coconut milk – just a little bit makes this buttercream super creamy and gives a subtle coconut flavour that isn’t overpowering.
- Salt – American buttercream is quite sweet, so a little salt will cut that edge and balance it.
Equipment & Tools
This section may contain affiliate links which means I make a small commission on any purchase made with no extra cost to you. If you’re considering purchasing on Amazon I’d be so grateful if you would do so by first clicking one of these links. Thank you for your ongoing support.
- Cupcake / muffin tin – I always recommend using light coloured baking pans as they allow for a much more even heat distribution. My favourite is this USA Pan muffin pan.
- Paper muffin liners – these are the ones I use and honestly they are expensive but they are the best paper liners I’ve used. They will not stick to your cupcakes and are the perfect size giving your cupcakes that professional finish.
- Piping bags – I prefer to use disposable piping bags just to keep clean up super easy.
- Piping tip – you can use any piping tip you like to decorate your cupcakes.
Step-By-Step Instructions
Making these vegan coconut cupcakes couldn’t be easier!
Start by mixing together the coconut milk and apple cider vinegar and set aside. This is going to create our vegan buttermilk substitute that is the key for the soft texture of these cupcakes.
Next, whisk together the plain flour with the baking powder and bicarbonate of soda so it’s evenly distributed and the flour is aerated.
In a large mixing bowl, whisk together the canola oil, white sugar and vanilla extract. Add the dry ingredients to the wet, alternating with the coconut milk mixture until a thick batter forms.
Add in the shredded coconut and mix through to combine.
Spoon the mixture into the prepared cupcake pan so that each is about ¾ full and bake for approximately 20 minutes or until the tops are just golden and spring back when lightly pressed.
Let them cool in the tin for about 10 minutes before turning them out onto a cooling rack to cool completely before frosting.
Once the cupcakes are cool, you can make the coconut frosting. This is basically just my vegan vanilla buttercream but made using coconut milk.
Add the buttercream to a piping bag with your chosen piping tip fitted and pipe swirls of the frosting onto the cupcakes. Top with a sprinkle of toasted coconut to finish.
Storage Instructions
If you plan to eat the cupcakes within 2-3 days, keep them at room temperature in an airtight container to prevent them from drying out. If it’s warm, or you want to store them a little longer, place them in the fridge for up to 5 days. Allow the cupcakes to come to room temperature before eating for the best taste and texture.
To freeze, I recommend freezing the cupcakes unfrosted and then just frosting before serving as this way they’ll taste exactly like fresh but you can freeze them frosted as well.
Wrap each cupcake in plastic wrap to prevent freezer burn, then store them in a freezer-safe bag or container for up to three months. Allow the cupcakes to defrost at room temperature or in the fridge overnight before unwrapping.
Recipe FAQs
Yes! I recommend substituting the plain flour with a 1:1 gluten-free flour blend that contains xanthan gum. Keep in mind that gluten free bakes may have a slightly denser texture, but they should still turn out moist and delicious.
This buttercream has a mild coconut taste, but if you prefer a stronger flavour you can add ¼ teaspoon of coconut extract to the frosting. Just be careful not to overdo it as it’s quite strong.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More vegan cupcakes:
Vegan Pumpkin Cupcakes
The BEST Vegan Chocolate Cupcakes
Vegan Strawberry Cupcakes
Vegan Lemon Cupcakes
Vegan Coconut Cupcakes
Ingredients
For the coconut cupcakes:
- 1 cup canned coconut milk
- 1 tablespoon apple cider vinegar or white vinegar
- 1 ¼ cups plain flour/all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda/baking soda
- ⅓ cup canola oil
- ½ cup white sugar/granulated sugar
- 2 teaspoons vanilla extract
- ½ cup shredded coconut
For the coconut buttercream:
- 125 grams dairy free butter
- 1 teaspoon vanilla extract
- 3-4 cups icing sugar
- 1-2 tablespoons coconut milk
- Pinch of salt to taste
- Toasted coconut to decorate
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with 12 cupcake liners.
- In a small bowl, combine the coconut milk and vinegar. Set aside to curdle.
- In a medium bowl, whisk together the flour, baking powder, and bicarbonate of soda, then set aside.
- In a large mixing bowl, whisk together the canola oil, white sugar, and vanilla extract until well combined.
- Add the dry ingredients to the wet mixture in batches, alternating with the coconut milk mixture. Mix until just combined, scraping down the sides of the bowl as needed. Fold through the shredded coconut until evenly distributed.
- Spoon the mixture evenly into the cupcake liners, filling them three-quarters full.
- Bake for 20–25 minutes, or until the tops spring back when lightly touched. Allow to cool completely before frosting.
- Make the coconut buttercream. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the dairy-free butter and vanilla extract for 1-2 minutes until creamy.
- Add in 3 cups of icing sugar and beat on medium speed until combined.
- As the mixture thickens, gradually add the coconut milk. If the frosting is too soft or buttery, add an additional ½-1 cup of icing sugar until the desired consistency is reached. Add a pinch of salt to taste.
- Transfer the buttercream into a piping bag fitted with a piping tip and pipe swirls onto the cooled cupcakes. Sprinkle the cupcakes with toasted coconut to finish.
Notes
Nutrition
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.
Made this recipe? Leave a review!