How to make Vegan Coffee Cupcakes with Coconut Cream Frosting recipe

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These vegan coffee cupcakes are moist and fluffy, with a hint of coffee flavor and a creamy coconut cream frosting. They are perfect for a special occasion or just to enjoy with a cup of coffee. The vegan ingredients make them a healthier alternative to traditional cupcakes, and the coconut cream frosting adds a delicious sweetness. These cupcakes are sure to be a hit with everyone, vegan or not!


Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the vegan butter, granulated sugar, and brown sugar until light and fluffy. Add the instant coffee granules and mix until combined.
Add the almond milk and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.
Fold in the vegan chocolate chips and 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.
To make the frosting, beat together the coconut cream and powdered sugar until light and fluffy. Spread the frosting over the cooled cupcakes and enjoy!

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