Coconut Cupcakes (Dairy Free)

What better way to start of 2011, than with an amazing cupcake recipe.

I had intended to make vanilla cupcakes to bring with us for our new year’s festivities, but ran out of vanilla extract after the first batch. All I had on hand was coconut extract and some shredded coconut.

Weird, considering I don’t like coconut all that much. Must have gotten them from my Mama.

I will say this: I am thrilled that I ran out of vanilla extract. Otherwise, I wouldn’t have thought to make these.

Inspiration for the cupcakes came from this recipe.


Coconut Cupcakes (Dairy Free)

Delicious and moist Coconut Cupcakes that are dairy free, egg free, and vegan.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Emily Levenson |


For the cupcakes:

  • 1 cup coconut milk we used leftover So Delicious Coconut Creamer
  • 1 tsp apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1 1/2 tsp coconut extract
  • 1 cup whole wheat pastry flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the frosting:

  • 5 tbs Earth Balance or vegan buttery spread
  • 3 tbs Spectrum shortening
  • 1 1/2 cups powdered sugar
  • 1/2 tsp coconut extract
  • splash coconut milk


For the cupcakes:

  1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
  2. Whisk together the coconut milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
  3. Add the sugar, oil, and coconut extract to the coconut milk mixture and beat until foamy.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
  5. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are okay).
  6. Pour into liners, filling 3/4 of the way.
  7. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
  8. Transfer to a cooling rack and let cool completely.

For the frosting:

  1. Combine Earth Balance and Spectrum in a large bowl and blend with hand mixer on medium speed.
  2. Reduce speed to low, and add powdered sugar, 1/2 cup at a time.
  3. Add coconut extract.
  4. Add splash of coconut milk to achieve desired texture (smooth and light).
  5. Once cupcakes are cool, frost with the coconut frosting. We added some shredded coconut to the top for added flair.

Allergen Information

Nightshade free, dairy free, egg free, and soy free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

5 comments / Add your comment below

  1. These sound amazing! I love all things coconut, and I’m so glad So Delicious has all these coconut milk products now. I’ve bake with their coconut milk, coffee creamer, kefir, and yogurt, and everything always comes out so yummy! I can’t wait to make these cupcakes!

  2. Mmm… these sound delicious! I have a recipe for vegan chocolate cake & the coconut frosting would be absolutely fabulous with it. Chocolate + coconut = yum!

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