How to make Vegan Coconut Cupcakes recipe

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These vegan coconut cupcakes are a delicious and unique twist on a classic dessert. They are dairy-free, egg-free, and made with coconut milk and coconut oil for a rich and creamy texture. The cupcakes are topped with a light and fluffy coconut frosting and sprinkled with toasted coconut flakes for a crunchy finish. These cupcakes are perfect for any special occasion or just for a sweet treat. Enjoy!


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the coconut milk, coconut oil, sugar, and vanilla extract until combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.

Fast and Easy Vegan Cupcake Recipes

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