Low Sugar Vegan Coconut Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

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Ingredients

12 servings

For the cupcakes

1 can (13.5 oz) full-fat coconut milk, well shaken
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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1 tbsp apple cider vinegar
1 ¾ cups all-purpose flour
1 cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup coconut oil, melted and cooled
1 tsp coconut extract
1 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
3 tbsp full-fat coconut milk
½ tsp coconut extract
¼ tsp salt

For serving

½ cup unsweetened shredded coconut, toasted (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
If using toasted coconut for garnish, spread the shredded coconut in a small dry skillet over medium heat and cook, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and set aside.

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