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    Home » All Recipes » Vegan Cakes + Cupcakes

    Vegan Coconut Cupcakes

    Published: Jun 30, 2021 · Modified: Jul 9, 2021 by Megan · This post may contain affiliate links.

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    two pictures of coconut cupcakes with coconut frosting with text overlay "vegan coconut cupcakes"

    These soft & fluffy Vegan Coconut Cupcakes are filled with real shredded coconut, can be made in 30 minutes or less, and are topped with a simple & delicious coconut buttercream frosting. For even more coconut flavor, they even have toasted coconut shreds on top!

    a close up shot of three coconut cupcakes with frosting and toasted coconut on top

    I've always loved coconut, but when it comes to baked goods it can be hard to get that coconut flavor *just* right.

    Last year I made these Coconut Lime Sugar Cookies that were perfect, so I wanted to make a coconut cupcake with that same subtle coconut flavor this year. After a few tries, I finally perfected these eggless & dairy-free coconut cupcakes!

    Ingredient Notes:

    • Coconut Paste: I used Taylor & Colledge coconut paste for this recipe, however any brand will work.
    • Apple Cider Vinegar: This is essential to get the right texture in these cupcakes, however if you can't find any lemon juice can work as a 1:1 substitute.
    • Vegan butter: I prefer Earth Balance buttery sticks or Country Crock sticks when it comes to making a vegan buttercream frosting.
    • Pastry flour: I used a store bought pastry flour from Bob's Red Mill. To make a homemade pastry flour, substitute 2 Tbsp of every 1 cup of all purpose flour in a recipe with 1 Tbsp cornstarch.

    Steps to make coconut cupcakes

    Mix wet ingredients

    The best part about these cupcakes is they can be made in one bowl! In fact, the recipe is actually based on my favorite Vegan Funfetti Cupcakes.

    Grab a mixing bowl and then add all the wet ingredients in first including the plant-based milk, apple cider vinegar, oil, sugar, and coconut extract. Then, whisk together until combined.

    two pictures of bowl of wet ingredients unmixed then mixed together

    Add in dry ingredients

    To make this a one-bowl recipe, add the pastry flour to the bowl of wet ingredients and then add the baking powder, baking soda, and salt on top. I like to add the ingredients on top of the flour so that I can more evenly mix them into the batter.

    GENTLY mix into batter

    This step is VERY important. Please make sure to GENTLY mix the batter and don't overmix it- aka mix it just until any large streaks of flour are gone. One of the reasons you may have ended up with gummy or dense cupcakes in the past is from overmixing the batter. That's because, as you continue to mix everything together, more gluten forms.

    The goal of a cupcake batter is to have one that is well mixed with minimal gluten formation so you can have a light, tender, fluffy, & moist coconut cupcake.

    two pictures of dry ingredients being added then mixed into a coconut cupcake batter

    Fold in shredded coconut flakes

    As a final step to make the batter, add in the coconut flakes and fold them in. I left the coconut flakes raw for the inside of the batter as I prefer the taste, but you can add in toasted coconut here too!

    shredded coconut flakes being added to bowl of coconut cupcake batter

    Add to muffin liners & bake

    My best trick for filling up muffin liners with batter? Use a cookie scoop! It's honestly the BEST way to make sure your cupcakes are evenly filled and is less messy. You'll want to fill each cupcake liner about ⅔ full so that the cupcakes are nice and flat on top.

    10 cupcake liners in muffin tin filled with coconut cupcake battre

    Bake the cupcakes & let them cool before frosting

    Once the cupcake liners are filled with batter, add them to the oven and bake for 20-22 minutes until they and baked through, but not brown on top. Remove the cupcakes from the muffin tin and immediately place them onto a wire rack to cool completely.

    a cupcake being frosted with a piping bag of frosting

    Tips for vegan coconut frosting

    This coconut frosting is really a twist of my traditional vegan vanilla buttercream where we are subbing vanilla bean paste for coconut extract. It's made with 3 simple ingredients including vegan butter, powdered sugar, and coconut paste/extract.

    The trick to a really good vegan buttercream is to use COLD cubed butter and beat it until it's nice and fluffy. Then, add in the coconut paste/extract and gradually whisk in the powdered sugar. Once the powdered sugar is all mixed in, continue to whip the frosting for another 2-3 minutes. This makes it extra light & fluffy!

    Pro Tip: If your frosting gets a little too soft, just add it to a piping bag and pop the piping bag into the fridge for 5-10 minutes before frosting the cupcakes. The frosting should firm up just enough but still be pipeable!

    hand reaching for a coconut cupcake

    FAQ & Tips:

    Can I make coconut cupcakes gluten-free?

    Yes- but you'll have to use a 1:1 GF flour mix like Bob's Red Mill. Coconut or almond flour would not work in this recipe. Also, to keep things light, you can replace 2 Tbsp of the GF flour mix with 1 Tbsp cornstarch for flour that more closely resembles pastry flour.

    Can these cupcakes be made refined sugar-free?

    Yes. Just substitute the cane sugar in the cupcakes for another granulated sugar like coconut sugar or maple sugar. It will change the texture/ sweetness of the cupcake, but should still work great. It is a little harder to make the frosting refined sugar-free, but if you can find a powdered sugar substitute it should work!

    How do I toast coconut on the stove?

    To toast coconut simply add it to a non-stick pan, turn the heat to medium, and then cook for 4-6 minutes until browned. You'll want to continually stir the coconut so it cooks evenly and does not burn. If you're looking for a more complete guide, here's more info on How to Toast Coconut-3 different ways.

    How do I store leftover cupcakes?

    If frosted, cupcakes are best stored in the freezer and will keep in a closed container for up to 1 month. If unfrosted, the cupcakes can be stored in a closed container at room temperature for 3-4 days or in the freezer for up to 1 month. I do not recommend storing cupcakes in the fridge as it really dries them out.

    coconut cupcake with a bite taken out to show fluffy texture inside

    I truly hope you love these simple, fluffy, & delicious Vegan Coconut Cupcakes! Dairy-free baking has never been easier & these homemade toasted coconut cupcakes are sure to be a crowd-pleaser all year long. Enjoy!

    -TSG

    More Vegan Cupcake Recipes You will Love:

    • Vegan Carrot Cake Cupcakes
    • Vegan Cardamom Rose Cupcakes
    • Vegan Pumpkin Bourbon Cupcakes with Maple Frosting
    • Vegan Chocolate Cherry Cupcakes

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    Vegan Coconut Cupcakes

    Soft & fluffy Vegan Coconut cupcakes topped with a coconut frosting & toasted coconut!
    5 from 3 votes
    Print Pin
    Course: Vegan Cakes + Cupcakes
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 10 cupcakes
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Coconut Cupcakes

    • ⅔ cup almond/coconut milk not canned coconut milk
    • 1 Tablespoon apple cider vinegar
    • ⅔ cup sugar
    • 3 Tablespoons oil olive oil preferred
    • 1 teaspoon coconut paste or coconut extract
    • 1 ⅓ cup pastry flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¼ cup shredded coconut

    Coconut Frosting

    • 1 cup vegan butter room temperature
    • 1 teaspoon coconut extract
    • 1 ½- 2 cups powdered sugar sifted
    • ¼ cup toasted shredded coconut optional, to top cupcakes

    Instructions

    • Preheat the oven to 350F and line a muffin tray with 10 cupcake liners.
    • Add the plant-based milk and apple cider vinegar to a bowl and let sit about 2-3 minutes to curdle and create a vegan buttermilk. Then, add in the sugar, oil, and coconut extract/paste and whisk together. 
    • Next add in the dry ingredients starting with the pastry flour and then add the baking powder, baking soda, and salt on top. Gently whisk together into a batter until no streaks of flour remain. You can also sift the dry ingredients together in a separate bowl before adding if you prefer. Finally, fold in the ¼ cup of shredded coconut.
    • Fill the cupcake liners with the batter so each is about ⅔ full. Then, gently tap the muffin tin on the counter to release any large air bubbles. Add to the oven and bake for 20-22 minutes until cooked through.
    • Remove the cupcakes from the oven and place onto a wire rac to cool completely before frosting. 
    • Once cooled, make the frosting by adding the room temperature butter to a large bowl and whipping with an electric beater until smooth and fluffy. Then, add in the coconut extract and whip another 30 seconds. Gradually add in the sifted powdered sugar and continue beating until a fluffy and smooth frosting forms. I prefer 1 ½ cups powdered sugar, but feel free to add more or less depending on preference.
    • Pipe the coconut frosting onto the cupcake and top with optional toasted coconut. Enjoy!

    Notes

  • Cupcakes are best stored in the freezer in a closed container between layers of parchment paper. When you are ready to serve, just remove from the freezer and let defrost 30 minutes-1 hour before eating.
  • While the frosting cannot be stored at room temperature (it will melt), unfrosted cupcakes can be stored in plastic wrap or a closed container at room temperature for 3-4 days.
  • Please see blog post for more substitution ideas and info on how to make toasted coconut as the topping.
  • Nutrition

    Serving: 1cupcake | Calories: 400kcal | Carbohydrates: 44g | Protein: 3g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 3g | Sodium: 376mg | Potassium: 90mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Leila says

      February 15, 2022 at 4:45 pm

      Can I use coconut oil instead of olive oil?

      Reply
      • Megan says

        February 15, 2022 at 5:36 pm

        I don't usually recommend it for baking as it tends to seize up and solidify when mixed with colder ingredients, but if you can keep it melted it should work.

        Reply
    2. mnc says

      January 27, 2022 at 4:39 pm

      can you use whole wheat pastry flour??

      Reply
      • Megan says

        January 27, 2022 at 5:52 pm

        Yes, however, it will change the end texture/ flavor/color slightly. But it will still taste great!

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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