Description
Treat yourself to a tropical delight with these gluten-free vegan coconut cupcakes. Soft and fluffy, each bite is filled with rich coconut flavor, topped with a velvety coconut frosting that will transport you to paradise. Perfect for parties or cozy evenings, these cupcakes are sure to impress friends and family alike.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 cup full-fat coconut milk
- ¾ cup granulated sugar (or coconut sugar)
- 2 tsp baking powder
- ¼ cup flaxseed meal mixed with ¾ cup water (flax egg)
- 1 cup unsweetened shredded coconut
- 1 tsp vanilla extract
- ⅓ cup melted coconut oil
- 2 cups powdered sugar (for frosting)
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the gluten-free flour, baking powder, and shredded coconut.
- In another bowl, mix the melted coconut oil, sugar, coconut milk, flax egg, and vanilla until smooth.
- Fold the wet ingredients into the dry mixture until just combined.
- Divide the batter evenly among the cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting with powdered sugar mixed with lemon juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 189
- Sugar: 12g
- Sodium: 78mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg