How to make Vegan Coconut Cupcakes recipe

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These vegan coconut cupcakes are a delicious and healthy alternative to traditional cupcakes. Made with coconut oil, almond milk, and coconut flour, they are egg-free, dairy-free, and full of flavor. The coconut oil and almond milk give the cupcakes a light and fluffy texture, while the coconut flour adds a subtle sweetness. Topped with a vegan cream cheese frosting, these cupcakes are sure to be a hit at any gathering. Enjoy a guilt-free treat that is sure to please everyone!


Preheat oven to 350°F.
In a medium bowl, whisk together coconut oil, almond milk, and coconut sugar until combined.
In a separate bowl, sift together coconut flour, baking powder, baking soda, and salt.
Add dry ingredients to wet ingredients and mix until just combined.
Line a cupcake tin with cupcake liners and fill each cupcake liner with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely before frosting.

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