It’s official: These coconut cupcakes are the most guilt-free indulgence ever. Whether you’re a self-proclaimed coconut addict or you just want a dessert that isn’t loaded with empty calories, this recipe will not disappoint. Vegan, gluten-free and extremely low-sugar, you won’t have to stop at just one. Plus, there’s just something so pretty and festive about a coconut-dipped cupcake. Go ahead, have two — we won’t tell!
Ingredients
Cupcakes
1-1/4 cups gluten-free baking mix
1 Tbsp. powdered vegan coconut creamer
2/3 cup coconut milk
1 Tbsp. apple cider vinegar
1/2 cup extra virgin unrefined coconut oil
1/2 cup soy-free vegan butter
2 tsp. vanilla extract
1 tsp. coconut extract
3/4 cup unsweetened shredded coconut
5 chia-flax eggs
Frosting
16 oz. soy-free vegan cream cheese
1/2 cup soy-free vegan butter
2 tsp. vanilla extract
1 Tbsp. powdered vegan coconut creamer
Unsweetened coconut flakes, lightly toasted
Directions
- Preheat oven to 350 degrees F and lightly oil muffin tin.
- To make cupcakes, in large mixing bowl, cream together milk, vinegar, oil, butter, extracts and eggs. Slowly stir in baking mix and coconut until well combined.
- Spoon batter into muffin tin and bake 15 minutes for mini tin or 20 minutes for regular-size tin.
- To make frosting, in medium bowl, combine all ingredients except coconut flakes and mix until smooth.
- Spread frosting over cooled cupcakes and top each with toasted coconut flakes.