Gluten-Free Vegan Coconut Cupcakes with Coconut Buttercream Frosting Recipe
Delicious and moist gluten-free coconut cupcakes that are both vegan and allergy-free, perfect for those seeking a dairy-free and egg-free treat. These cupcakes are flavored with coconut extract and vanilla, topped with a creamy vegan coconut buttercream frosting, and finished with both untoasted and toasted shredded coconut for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free American
- Diet: Vegan
Ingredients
Coconut Cupcakes:
- 1 1/2 Cups Gluten-Free Baking Flour
- 1/2 Cup Finely Shredded Unsweetened Coconut
- 1 Tsp Baking Powder
- 1 Cup Granulated Erythritol (or preferred granulated sugar)
- 1 Prepared Bob’s Red Mill Egg Replacement
- 1 Cup Light Unsweetened Canned Coconut Milk
- 1/4 Cup Unrefined Virgin Coconut Oil (room temperature)
- 1/2 Tsp Coconut Extract
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
Coconut Buttercream Frosting:
- 1 Stick of Softened Vegan/Soy-Free Butter (I use Melt)
- 3 Cups Powdered Erythritol (or preferred powdered sugar)
- 1-3 Tsps Light Unsweetened Canned Coconut Milk (as needed)
- 1/2 Tsp Coconut Extract
- 3/4 Cup Finely Shredded Unsweetened Coconut
Instructions
- Preheat Oven: Set the oven to 350°F (175°C) to ensure it’s at the right temperature once your batter is ready.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free baking flour, shredded coconut, baking powder, and granulated erythritol until well combined.
- Add Wet Ingredients & Form Batter: Incorporate the prepared egg replacement, coconut milk, unrefined virgin coconut oil, coconut extract, and vanilla extract into the dry ingredients. Mix thoroughly to create a smooth, homogenous cupcake batter.
- Prepare Cupcake Pan: Line or grease a standard 12-cup cupcake pan. Spoon about 2-3 tablespoons of batter into each cupcake mold, filling evenly.
- Bake Cupcakes: Place the pan in the preheated oven and bake for 20-22 minutes. Test doneness by inserting a toothpick into a cupcake; it should come out mostly clean with a few moist crumbs.
- Cool Cupcakes: Allow the cupcakes to cool slightly in the pan before carefully transferring them to a wire rack to cool completely to room temperature.
- Make Frosting: In a mixing bowl, blend the softened vegan butter and powdered erythritol using a hand or stand mixer until creamy. Gradually add 1 to 3 teaspoons of the coconut milk and coconut extract as needed to achieve a smooth, spreadable consistency.
- Frost Cupcakes: Using a pastry gun, bag, or a butter knife, frost the completely cooled cupcakes evenly with the vegan coconut buttercream.
- Add Untoasted Coconut: Sprinkle about 1/4 cup of the finely shredded, untoasted coconut evenly over the frosted cupcakes.
- Toast Coconut: Heat a non-stick pan over medium-low heat and toast the remaining 1/2 cup of shredded coconut for about 1 minute, stirring constantly until golden and fragrant. Remove from heat immediately to prevent burning.
- Garnish with Toasted Coconut: Sprinkle the toasted shredded coconut generously on top of the frosted cupcakes for added crunch and flavor contrast.
Notes
- Ensure the coconut oil is at room temperature for easier mixing and better batter consistency.
- Use the egg replacement as directed on its package for best texture and rise in baking.
- Adjust the amount of coconut milk in the frosting to achieve desired thickness; add sparingly.
- For a more intense coconut flavor, you can use coconut sugar instead of erythritol if not restricting sugar intake.
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- All shredded coconut can be substituted with desiccated coconut if preferred for texture variation.
