How to make Vegan Pina Colada Cupcakes recipe

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These vegan Pina Colada cupcakes are a delicious and unique twist on a classic summer favorite. The cupcakes are made with coconut milk, pineapple juice, and shredded coconut for a tropical flavor that will transport you to the beach. The cupcakes are topped with a creamy coconut frosting and a sprinkle of toasted coconut for a sweet and crunchy finish. Enjoy these vegan Pina Colada cupcakes for a special summer treat that will have everyone asking for seconds!


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the coconut milk, pineapple juice, vegan butter, sugar, and vanilla extract until light and fluffy.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the shredded coconut.
Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
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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