Red Meat Allergy Friendly Vegan Coconut Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.8(8)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 can (13.5 oz) full-fat coconut milk, well shaken
- 1 tbsp apple cider vinegar
- 1 ¾ cups all-purpose flour
- 1 cup organic cane sugar
- 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
- 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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