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Vegan Coconut Cupcakes

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


Coconut Cupcakes

  • cup almond/coconut milk not canned coconut milk
  • 1 Tablespoon apple cider vinegar
  • 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


  • 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!


  • 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!