Gluten-Free Vegan Coconut Cupcakes

Name: Gluten-Free Vegan Coconut Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tropical
Ingredients: 1 ½ cups gluten-free flour blend; 1 tsp baking powder; 1 cup shredded coconut (sweetened or unsweetened); ½ cup full-fat coconut milk; ½ cup maple syrup; ¼ cup melted coconut oil; For the Frosting: 1 cup chilled coconut cream; 2 cups powdered sugar; 1 tsp vanilla extract

Published: May 17, 2025

by Lionel Ramon

Why You'll Love This Recipe

These Gluten-Free Vegan Coconut Cupcakes are incredibly easy to make, even for novice bakers
Their light and fluffy texture combined with rich coconut flavor will have everyone swooning
Visually appealing with their snow-white frosting and sprinkle of toasted coconut, they look gorgeous on any dessert table
Perfect for birthdays, holidays, or just because you deserve a treat!

My friend Sarah once said these cupcakes were “like sunshine in edible form,” and I couldn’t agree more!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Gluten-Free Flour Blend: Look for a good-quality blend to ensure your cupcakes rise beautifully without gluten.
Coconut Milk: Use full-fat coconut milk for an ultra-creamy batter that packs a punch of flavor.
Maple Syrup: This natural sweetener adds depth and richness while keeping things vegan-friendly.
Baking Powder: Ensure it’s gluten-free to help your cupcakes rise perfectly.
Coconut Oil: Melted coconut oil gives moisture and that delicious tropical aroma.
Shredded Coconut: Sweetened or unsweetened; this provides texture and enhances the coconut flavor.

For the Frosting:

Coconut Cream: Chill a can of full-fat coconut milk overnight to separate the cream for fluffy frosting.
Powdered Sugar: This is essential for sweetness and achieving a light frosting consistency.
Vanilla Extract: A splash elevates the flavor profile of your frosting beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line a cupcake tray with paper liners and set it aside so you’re ready to go.

Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, and shredded coconut until well combined. This ensures even distribution of flavors throughout your cupcakes.

Combine Wet Ingredients: In another bowl, mix melted coconut oil, maple syrup, and coconut milk until smooth. The mixture should be creamy with a hint of sweetness wafting up—yum!

Combine Mixtures Together: Gradually pour the wet ingredients into the dry ingredients while stirring gently. Be cautious not to overmix; we want those cupcakes airy!

Scoop & Bake!: Use an ice cream scoop to fill each cupcake liner about three-quarters full. Bake in the preheated oven for 18-20 minutes until golden brown on top and a toothpick comes out clean.

Prepare Frosting While Cooling: While your cupcakes cool on a wire rack, whip together chilled coconut cream with powdered sugar and vanilla extract until fluffy. The smell will remind you of tropical getaways!

Enjoy these delightful Gluten-Free Vegan Coconut Cupcakes at any gathering or just as a sweet treat for yourself—because who doesn’t deserve dessert? banana oatmeal cookies alternative. wholesome pumpkin oatmeal pancakes.

You Must Know

These gluten-free vegan coconut cupcakes are light, fluffy, and bursting with tropical flavor
They’re perfect for any occasion and will impress your friends and family with their delightful taste and texture
Plus, they’re super easy to make, so you can whip them up anytime!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Combine dry ingredients first, then add wet ingredients gradually for a smooth batter. This sequence helps ensure even mixing and fluffy cupcakes.

Add Your Touch

Feel free to swap out coconut milk for almond milk or add chocolate chips for extra indulgence. festive 4th of July cupcakes You can also top these cupcakes with dairy-free frosting for a festive touch.

Storing & Reheating

Store cupcakes in an airtight container at room temperature for up to three days. If you want to freeze them, wrap each cupcake tightly in plastic wrap. Thaw at room temperature when ready to enjoy.

Chef's Helpful Tips

Always sift your gluten-free flour to avoid clumps; this creates a smoother batter
Use room temperature ingredients for better mixing and fluffiness
Don’t overmix the batter; it can lead to dense cupcakes that are not as light and airy

It was my niece’s birthday when I first made these gluten-free vegan coconut cupcakes. The look on her face when she tasted them was priceless—she declared them the best cupcakes ever! For more inspiration, check out this Cucumber Caprese Salad recipe.

FAQ

Can I substitute the coconut milk in the recipe?

Yes, almond milk or soy milk works well as a substitute for coconut milk.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center; if it comes out clean, they are ready!

What toppings work well with these gluten-free vegan coconut cupcakes?

Dairy-free frosting, fresh fruit, or shredded coconut all make great toppings!

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