How to make Vegan Coconut Cupcakes recipe

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These vegan coconut cupcakes are a delicious and unique treat that are sure to please. They are egg-free, nut-free, and dairy-free, making them a great option for those with food allergies. The cupcakes are made with coconut milk, coconut oil, and coconut flakes, giving them a rich and creamy flavor. The cupcakes are topped with a vegan cream cheese frosting, which is made with vegan cream cheese, vegan butter, and powdered sugar. The cupcakes are a great way to enjoy a sweet treat without worrying about any allergens. Enjoy these vegan coconut cupcakes for a delicious and unique dessert!


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together coconut milk, coconut oil, and coconut flakes.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly among the muffin cups.
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.
To make the frosting, beat together vegan cream cheese, vegan butter, and powdered sugar until light and fluffy.
Frost cooled cupcakes and enjoy!

Fast and Easy Vegan Cupcake Recipes

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