These Vegan Coconut Cupcakes are light, fluffy, and bursting with coconut flavor. Perfect for any occasion, they can be topped with a delicious vegan cream cheese frosting.

Ingredients

For the Cupcakes:

• 2/3 cup (150g) unsweetened coconut milk (room temperature)
• 2 teaspoons apple cider vinegar or lemon juice
• 1 ½ cups (188g) all-purpose flour (or gluten-free flour blend)
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup (57g) vegan butter, melted and cooled
• 1/2 cup (125g) granulated sugar (or coconut sugar)
• 1/2 cup (125g) unsweetened dairy-free yogurt or applesauce
• 1 teaspoon vanilla extract
• 1 cup shredded coconut, unsweetened

For the Vegan Cream Cheese Frosting:

• 1/2 cup (113g) vegan cream cheese, room temperature
• 1 cup (226g) vegan butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional: Toasted coconut flakes for topping

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
2. Make Vegan Buttermilk: In a small bowl, combine the coconut milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
3. Mix Wet Ingredients: In a medium bowl, whisk together the melted vegan butter, sugar, dairy-free yogurt (or applesauce), and vanilla extract until well combined.
4. Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix; a few lumps are okay. Fold in the shredded coconut.
6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
9. Prepare Frosting:
   • In a mixing bowl, beat together the softened vegan butter and vegan cream cheese until smooth.
   • Gradually add powdered sugar and vanilla extract; mix until fluffy and creamy.
10. Frost the Cupcakes: Once cooled, frost each cupcake generously with the cream cheese frosting. Optionally sprinkle toasted coconut flakes on top.
11. Serve and Enjoy: Your Vegan Coconut Cupcakes are ready to be enjoyed!

Tips

• Storage: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Customization: Feel free to add chocolate chips or use different types of sprinkles for added fun!
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

These Vegan Coconut Cupcakes are sure to impress with their moist texture and rich coconut flavor! Enjoy your baking!