Coconut Cupcakes – The Almond Eater

September 3, 2022

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These easy Coconut Cupcakes are moist, stuffed with toasted coconut and topped with a scrumptious coconut buttercream frosting. They’re good for if you’re craving coconut, however do not wish to make a whole cake.

These coconut cupcakes are just like my vegan coconut cake, however in cupcake kind! I like cake, I actually do, however cupcakes are a lot simpler to make! Plus, they’re pre-portioned, so nobody’s arguing about who bought the bigger piece.

If you do not know by now, coconut is certainly one of my favourite flavors and extremely underrated, in my view. My coconut cookies are arms down my favourite non-chocolate cookie recipe. Mushy, chewy and stuffed with toasted coconut. …sort of like these cupcakes!

Recipe options

They’re vegan-friendly, which means they’re made with out dairy and eggs (however you’d by no means know!)
Made with three sorts of coconut — coconut milk, coconut oil and shredded coconut — to make them additional coconut-y
Completely moist with a fluffy texture

Elements

This checklist is supposed to offer additional clarification on just a few of the elements. The total ingredient checklist is beneath within the recipe card.

Flour – I like to recommend utilizing all goal flour or gluten free 1:1 flour for these cupcakes. I assume complete wheat flour or white complete wheat flour would work, however I have never examined it myself. I do NOT suggest utilizing almond flour or coconut flour for this recipe.

Sugar – Cane or granulated sugar is greatest. To lighten them up a bit, you possibly can substitute coconut sugar.

Coconut oil – No substitutions; the oil helps with each texture and taste. Nevertheless, there’s additionally coconut oil within the icing, and for that, you can substitute softened unsalted butter for those who want.

Coconut milk – Full fats canned coconut milk is greatest. Merely put, it is considerably extra flavorful than the coconut milk you get from the refrigerated part.

Applesauce – Retains these cupcakes good and moist! I exploit it in virtually all of my vegan cake recipes.

Shredded coconut – Sweetened coconut is the best way to go! Once more, we’re attempting to deliver out as a lot coconut as we will, and sweetened coconut will yield higher outcomes.

cupcakes with white icing and shredded coconut on a table beside a glass of milk

Step-by-step directions

Step 1: Put together. Preheat the oven to 350° and line a muffin tin with paper liners; put aside.

Step 2: Toast the coconut. Add HALF of the shredded coconut to a skillet and warmth it over medium-low warmth. Toast the coconut till it is barely golden brown, then switch it to a plate. At this level, you must also soften the coconut oil within the microwave or over the range.

Step 3: Whisk moist elements. In a big bowl, whisk the coconut milk, applesauce, apple cider vinegar, and vanilla extract collectively, then pour within the coconut oil as soon as it is at room temperature.

Step 4: Mix. In a separate bowl, stir the flour, sugar, baking soda, baking powder, and salt collectively. Pour the dry elements into the moist, then stir along with a hand mixer till clean. Final, stir within the toasted shredded coconut by hand.

Step 5: Bake. Divide the batter evenly amongst the cupcake liners (NOTE: the recipe makes 24 cupcakes, so you may both want to make use of two muffin tins, or bake them in batches). Bake the cupcakes for 20-25 minutes, or till a toothpick comes out clear. Go away them within the tin for 10 minutes earlier than rigorously transferring them to a wire rack.

Step 6: Make the frosting. Whereas the cupcakes are cooling, make the icing by whisking the oil, milk and vanilla collectively. Then, add the powdered sugar and stir till clean. As soon as the cupcakes have cooled to room temperature, prime with frosting.

Ideas and methods

If the canned coconut milk is separated (i.e. the cream is on the prime and the water is on the backside), scoop/pour it right into a bowl, then use a hand whisk to whisk it collectively till it is clean earlier than including it in with the opposite elements.

Ensure that to solely add the melted coconut oil as soon as it is cooled down; for those who add scorching and even heat oil in with the milk and applesauce, the oil will solidify, which we do not need.

Do not over-mix the batter! In any other case, you danger the cupcakes turning out dense as an alternative of fluffy.

I DON’T suggest utilizing coconut extract; I really feel prefer it usually has a faux coconut taste to it, and these cupcakes are far superior utilizing coconut milk, coconut oil and shredded coconut as an alternative.

Choice to sprinkle every cupcake with a little bit of shredded coconut flakes earlier than serving.

Do I’ve to make use of coconut oil within the frosting?

Nope! I like utilizing softened coconut oil as a result of it provides a gentle coconut-y taste to it. Nevertheless, the hot button is that it have to be softened. so for those who’re making these within the summertime, which may be a bit tough as a result of the oil may already be melted from the nice and cozy temperatures.

What must you do on this state of affairs? Merely put, you need to use softened butter as an alternative. Who does not love a buttercream icing?! Or, you need to use melted coconut oil, however you may wish to omit the milk from the icing, and also you most likely will not want as a lot oil.

Can I exploit coconut cream as an alternative of coconut milk?

Nope! Although they’re related, coconut cream tastes completely different than coconut milk, and incorporates extra fats, which subsequently alters the feel. Persist with coconut milk and you will be good to go!

Can I make a coconut cake as an alternative?

If you wish to make a cake as an alternative of cupcakes, I extremely suggest testing my vegan coconut cake recipe. It is fairly related!

cupcakes with white icing and cupcake liners

Storage

Room temperature: Retailer cupcakes in a sealed container at room temperature for as much as 3 days.
Fridge: Or, you possibly can refrigerate them for as much as 5 days
Freezer: Retailer cupcakes in an hermetic container within the freezer for as much as 2 months. Then, refrigerate them in a single day earlier than you wish to eat/serve them. Ensure that to freeze the cupcakes with out icing and add the icing on the day you wish to eat them.

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In the event you made this recipe, make sure to go away a remark and star score beneath. Thanks!