Thursday, February 28, 2013

Vegan Coconut Cupcakes with Vegan Whipped Cream Frosting

For Valentine's Day this year the girls and I made my hubby's favorite sweet treat - Coconut Cupcakes. Only this time we made them a little lighter and healthier. I am not vegan, and especially don't avoid eggs, since I know our eggs come from happy chickens - the ones in our back yard. However, I do like to keep the animal products to a minimum, and happened to be out of eggs. I was skeptical these no-egg cupcakes would be fluffy, but we liked them even better than the usual high-calorie version! I used a stevia baking blend to cut the sugar down by half, and a vegan whipped cream with just a little sugar for the frosting. 

Light, fluffy, and decadent. Without the post-cupcake tummy ache. The coconut whipped cream does need to be refrigerated or it will melt, so don't make these cupcakes too far in advance, or frost just before serving. 

Recipe after the jump! 

P.S. I'll be making these at Easter with a few Cadbury Mini Eggs. 

Vegan Coconut Cupcakes with Vegan Whipped Cream 

Makes 12-14 cupcakes 

1 3/4 cups all-purpose flour 
1/2 cup stevia baking blend (or 1 cup sugar) 
1 teaspoon baking powder 
1 teaspoon baking soda
1/2 teaspoon salt 
2 cups shredded coconut, divided 
1 cup coconut milk 
1/2 cup canola oil 
1 tablespoon vanilla extract 
1 tablespoon white or apple cider vinegar 
1 (14 ounce) can coconut cream, well chilled 
1 teaspoon vanilla extract 
2 tablespoons confectioners sugar 
unsweetened cocoa powder (if making chocolate coconut whipped cream) 

Preheat oven to 350 degrees F. Line a muffin pan with liners. 

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and 1/2 cup of the coconut. In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined, being careful not to overmix. Pour into prepared cupcake liners and bake until a toothpick comes out clean, 15-18 minutes. Cool completely. 

Scoop coconut cream into the bowl of a mixer. Leave any watery juice behind. Add vanilla and confectioners sugar and beat on high until stiff. To make chocolate flavored coconut whipped cream, add cocoa powder by the tablespoonful until desired richness. You will also need to add a bit more sugar if using unsweetened cocoa powder. Just taste and adjust. Frost cupcakes immediately or refrigerate coconut whipped cream. After frosting cupcakes, sprinkle with remaining shredded coconut.   Save leftover whipped cream in the refrigerator. It's delicious on coffee! 

cake portion adapted from Chef Chloe


  1. Beautiful pictures, and I'm digging the coconut! Just in time for my summer fever to set in ;)

  2. I love coconut, and the texture of these does look light and fluffy! I'm going to take the plunge and try, I've been curious about vegan cakes for a while now. Thanks Marina!

  3. They look yummy! P.S. I just purchased your book through Amazon, Marina:) Can't wait!

  4. What beauties, I love the fluffy frosting!

  5. My husband has a gluten allergy; would it be possible to make these delicious sounding cupcakes with almond or coconut flour?

    1. Hi Leigh! I actually used cup for cup all-purpose gluten-free flour from Trader Joe's it's made with brown rice flour mostly.

  6. Anonymous11:24 AM

    Wow I cant wait to try these. They really look yummy. I just perused your blog. So many wonderful recipes. I do have to take a look at your cookbook now for sure. Adorable little girls. Love your china too.. Awesomeness.


  7. Ina's coconut cupcakes are one of my all-time favorites, but they are a little bit of a heart attack in a muffin cup. Can't wait to try this lighter version!

  8. These sound delicious, Marina. Love that it's a lightened up version. I have a really amazing vegan chocolate cupcake recipe - clearly you don't need eggs or butter to make an incredible-tasting cupcake! I wish I had one of these to enjoy with my afternoon tea right now!

  9. YUM!!!

    Happy birthday this weekend my dear!!!!!!

  10. Hi, in your directions for making the cupcakes you mention vinegar but it's not in the ingredients list. Is vinegar used & if so, how much? Thanks! Love your blog!

    1. Hi Stephanie, Sorry about that! I updated the recipe! Have a great weekend.

  11. I adore coconut cupcakes! What a wonderful vegan version, Marina!

  12. Im on a huge coconut kick..these sound amazing!

  13. I have been craving all things coconut lately, and I have a feeling these would certainly fulfill that craving!

  14. Looks delicious! Perfect for Easter

  15. These cupcakes sounds very delicious, I love anything with coconut, and even I'm not a vegan I have to try your recipe, these cupcakes look great!

  16. i'm loving all things coconut right now. I bet these are delicious

  17. that is one mighty fine cupcake! I would eat the whole batch, I just love coconut

  18. Do you think this would work as a sheet cake? I need to make a cake for my daughter's birthday and am looking for a vegan option

    1. Hi Jamie! That's a great idea.

      This is a smaller batch of cupcakes so it wouldn't make enough batter for a regular sized cake pan. It would work for an 8 or 9-inch square dish or you could double the recipe for a larger sheet cake.




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