How to make Vegan Coconut Cupcakes recipe

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These vegan coconut cupcakes are a delicious and healthy treat that everyone can enjoy. They are dairy-free, egg-free, and made with only natural ingredients. The cupcakes are moist and fluffy, with a hint of coconut flavor. The frosting is made with coconut cream and coconut oil, giving it a creamy texture and a hint of sweetness. These cupcakes are perfect for any occasion, and are sure to be a hit with vegans and non-vegans alike. Enjoy!


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

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