Lemon Coconut Cupcakes with Vegan Buttercream Frosting
Amazing easy vegan lemon coconut cupcakes recipe with lemon / coconut buttercream frosting. Perfect for gift-giving, potlucks or to enjoy with tea or coffee.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Cake
Cuisine: Vegan
Keyword: coconut cupcakes, lemon cupcakes
Servings: 12cupcakes
Author: Teenuja Dahari - veganlovlie.com
Ingredients
For the cupcakes
200gall-purpose flouror plain flour [1 1/2 cups]
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
165ggranulated sugarI used demerara, [3/4 cup]
75gvegan margarineI used Pure Sunflower Spread [1/3 cup]
20gcoconut flakes[1/4 cup]
240mlcoconut milk[1 cup]
1tablespoonapple cider vinegarwhite vinegar is also fine
1/2teaspoonvanilla extractoptional
Variation for Lemon Cupcake
1teaspoonlemon zest if making lemon cupcakes
Vegan Coconut Buttercream Frosting
110gvegan margarine[1/2 cup]
225gicing sugar[1 3/4 cup]
1tablespooncoconut milk
80gcoconut flakes[1 cup]
Variation with Lemon Frosting
110gvegan margarine[1/2 cup]
225gicing sugar[1 3/4 cup]
1tablespoonlemon juice
Instructions
Make the cupcakes:
Preheat oven to 180 degrees Celsius.
In a larger mixing bowl, cream together margarine and granulated sugar with an electric mixer.
Next, mix in coconut milk, vinegar, and vanilla extract.
In a separate bowl, whisk together all purpose flour, baking powder and salt.
Add the wet ingredients to the bowl with the dry ingredients and mix until well combined. I find mixing with a spatula quite handy for this.
Bake for 20 - 25 minutes for cupcakes (or 25 - 30 minutes for cakes).
Vegan Coconut Buttercream Frosting:
Using an electric mixer, lightly beat margarine.
Add in powdered sugar a little at a time while continuing to beat.
When well mixed, add in coconut milk and beat a little more until smooth.
Use the prepared mixture and frost the cooled cupcakes or cake. Make sure cupcakes are not warm but well cooled.
Lightly press coconut flakes onto the frosting. The easiest way to do this is to gently dip and roll the frosted cupcake in a bowl of coconut flakes.
Variation with Lemon Frosting:
Directions are same as for the coconut buttercream. To apply the frosting, I used an icing bag made with parchment paper and a star nozzle. Just apply from the centre and spiral out.