June 18, 2025

Vegan Vegan Coconut Cupcakes – Loving It Vegan

Delightfully Tropical Vegan Coconut Cupcakes Recipe 🌴🧁

Published: May 8, 2025
Updated: March 31, 2025
By: Nadine @ Loving It Vegan

Introductory Delight

Welcome to your new baking obsession! These delightful vegan coconut cupcakes are not just any cupcakes; they are a tropical escape in a bite! Imagine moist cupcakes bursting with rich coconut flavor, beautifully topped with silky coconut-lime buttercream. Perfect for birthdays, summer gatherings, or any time you crave something sweet and refreshing!

Why You’ll Love These Vegan Coconut Cupcakes

Moist & Flavorful: Each cupcake is infused with luscious coconut.
Easy to Make: Crafted with simple ingredients and straightforward steps.
Tropical Bliss: A perfect balance of coconut sweetness and zesty lime.

Ingredients You’ll Need for Vegan Coconut Cupcakes

For the Cupcakes:

1 cup desiccated coconut (finely shredded)
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup coconut milk (full-fat, unsweetened)
1/3 cup coconut oil (melted)
1 tbsp white vinegar (or apple cider vinegar)
1 tsp vanilla extract

For the Coconut-Lime Frosting:

1/2 cup vegan butter (softened)
4 cups powdered sugar
2 tbsp lime juice
1 tbsp lime zest
2-3 tbsp coconut milk (to adjust consistency)

Optional for Decoration:

Toasted coconut flakes or desiccated coconut

How to Make Vegan Coconut Cupcakes 🌟

Preheat & Prepare: Preheat your oven to 350°F (180°C). Line a 12-cup cupcake tray with liners.
Toast the Coconut: In a dry pan over medium heat, toast all the desiccated coconut until golden and fragrant (about 5 minutes). Set aside 1 cup for the batter and let the rest cool for decoration.

Mix Dry Ingredients: In a large bowl, sift the flour, sugar, baking soda, salt, and the toasted coconut together.
Add Wet Ingredients: Stir in the coconut milk, melted coconut oil, vinegar, and vanilla extract until just combined. Don’t worry about small lumps!
Portion & Bake: Divide the batter evenly among the cupcake liners and bake for about 25 minutes. Cool them for a few minutes before transferring to a wire rack to cool completely.

Prepare the Frosting: In a mixing bowl, beat the vegan butter, powdered sugar, lime juice, lime zest, and coconut milk until fluffy and smooth.

Frost & Decorate: Once the cupcakes are cool, pipe the frosting on top. Feel free to sprinkle with toasted coconut flakes!

Tips for Success

Thick Batter: This batter may be thick due to the coconut, but that’s what makes them moist and delicious!
Storage: Keep covered at room temperature for 2-3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.

Feel free to explore and enjoy these vegan coconut cupcakes at your next gathering or special occasion, and don’t forget to leave us your feedback!