Fluffy Vegan Coconut Cupcakes
*Check out my bunny butt cupcakes that I made using this recipe here!*
Here it is, you’ve found it: the only vegan coconut cupcake recipe you’ll ever need!
Okay, but seriously though. These cupcakes are so light and fluffy. They’re packed full of coconutty flavor and practically melt in your mouth. When paired with sweet, creamy vanilla frosting… They’re perfect. <3
Just look at that texture… so fluffy. Swoon
You’re really not missing out on anything with these babies. They’re just as delicious (if not better) as their non-vegan counterparts. The texture kind of reminds me of box mix cakes, but without that artificial taste.
These cupcakes are made extra fluffy and soft thanks to the addition of aquafaba. For anyone unfamiliar with aquafaba, it’s basically the liquid that chickpeas have been cooked in. It whips up exactly like egg whites do and can be used to make amazingly convincing vegan meringues. It’s pure magic.
I also used aquafaba to make vegan royal icing for these sugar cookies. See? Aquafaba is magical.
Now, I order you all to go bake up a batch right now. Hop to it. Chop chop.
And when you’re done, tag me on Instagram @Bitchy_Baker or #BitchyBaker <3
Vegan Coconut Cupcakes
Yield: 20 cupcakes
Time: 1 Hour
2 cups cake flour (may sub all-purpose flour, see note)
1 cup granulated sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup non-dairy milk (I prefer soy)
2 teaspoon apple cider vinegar
1/2 cup neutral-flavored oil, such as vegetable
1 teaspoon vanilla extract (I like vanilla bean paste)
1/2 teaspoon almond extract (optional, but recommended)
1/2 cup aquafaba (liquid from canned chickpeas)
1/2 teaspoon cream of tartar
1 cup shredded sweetened coconut
1 1/2 cups vegan butter, softened (see note)
6 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons non-dairy milk, if needed
1 1/2 cups shredded sweetened coconut, for decorating tops
Mix the Dry Ingredients: Preheat oven to 350 F. Prepare cupcake tins by lining with cupcake liners. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined. Set aside.
Mix Wet Ingredients: In another bowl, mix the non-dairy milk and vinegar. Let stand for a minute, or just until it thickens and curdles. Add in the oil, vanilla and almond extract, mix to combine. Set aside.
Whip the Aquafaba: In the bowl of a mixer, add the aquafaba. Whip on high speed for 4-6 minutes, or until the aquafaba reaches a stiff peak stage. Add in the cream of tartar and whip to combine.
Combine Dry and Wet Ingredients: Add the flour mixture into the wet mixture. Stir to combine. Mixture will be very thick.
Fold in the Aquafaba: Fold about half of the aquafaba into the cake batter. Most of the aquafaba will deflate, but this will lighten the batter and make it easier to fold in the remaining aquafaba. Fold in the remaining aquafaba very gently until there are only a few streaks of aquafaba left.
Add in the Coconut and Scoop: Add 1 cup of shredded coconut to the batter, fold in gently to combine. Finally, fill the cupcake tins, portioning out 1/4 cup of batter for each cupcake. I find this to be easiest when using a 2 oz ice cream scoop.
Bake: Place the tins in a 350 F oven. Bake on a center rack for 16-19 minutes, rotating halfway through. The cupcakes should be firm to the touch, and a toothpick inserted into the center should come out clean or with just a few crumbs. Remove from the oven and allow to cool.
Make the Frosting: In the bowl of a mixer, add the vegan butter. Cream on medium-high speed until light and fluffy. Slowly add in the powdered sugar until combined. Add in the vanilla. Beat for 1-2 minutes, until fluffy and creamy. If the frosting seems too thick, add in 1-2 tablespoons of non-dairy milk to thin it a bit, if needed.
Frost the Cupcakes: Frost cupcakes as desired. I like to pipe my frosting on. Top cupcakes with coconut shreds. Alternately, you may dip the cupcakes into the coconut.
Serve and enjoy!
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