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 

printer friendly recipe 

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