Gluten-Free & Vegan Frosted Coconut Cupcakes

by | Updated: December 21st, 2017 | Read time: 1 minute

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!

Coconut Cupcakes in Red Baking Cups Stacked on a Platter |


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

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


  1. Preheat oven to 350 degrees F and lightly oil muffin tin.
  2. 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.
  3. Spoon batter into muffin tin and bake 15 minutes for mini tin or 20 minutes for regular-size tin.
  4. To make frosting, in medium bowl, combine all ingredients except coconut flakes and mix until smooth.
  5. Spread frosting over cooled cupcakes and top each with toasted coconut flakes.