Vegan Lemon-Coconut Cupcakes Recipe

Recipe By Slurrp

These vegan lemon-coconut cupcakes are a delightful treat that combines the zesty flavor of lemon with the tropical taste of coconut. The cupcakes are light, fluffy, and moist, with a tangy lemon flavor that is perfectly balanced by the sweetness of coconut. They are made with plant-based ingredients, making them suitable for vegans. These cupcakes are perfect for any occasion, whether it's a birthday party or a simple afternoon tea. Enjoy the refreshing combination of lemon and coconut in every bite!

4.3
22 Rating -
Rate
1hr 10minstotal
20minsPrep
25minsCook
1hr 10m.total
20m.Prep
25m.Cook
Vegan Lemon-Coconut Cupcakes
plan
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ingredients serve

Ingredients for Vegan Lemon-Coconut Cupcakes Recipe

  • 1.50 cup All Purpose Flour
  • 1.50 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 cup Unsweetened Coconut Milk
  • 1/4 cup Lemon Juice
  • 1 tablespoon Lemon Zest
  • 1/2 cup Maple Syrup
  • 1/4 cup Melted Coconut Oil
  • 1/2 cup Vegan Butter, Softened
  • 2 cup Powdered Sugar
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Unsweetened Coconut Milk
  • as required Shredded Coconut And Lemon Zest, For Garnish

Directions: Vegan Lemon-coconut Cupcakes Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  • STEP 2.In a mixing bowl, whisk together the flour, baking powder, and salt.
  • STEP 3.In a separate bowl, combine the coconut milk, lemon juice, lemon zest, maple syrup, and melted coconut oil.
  • STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
  • STEP 5.Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • STEP 6.Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • STEP 7.Remove from the oven and let the cupcakes cool completely before frosting.
  • STEP 8.For the frosting, beat together the vegan butter, powdered sugar, lemon juice, and coconut milk until smooth and creamy.
  • STEP 9.Once the cupcakes are cooled, frost them with the lemon-coconut frosting.
  • STEP 10.Garnish with shredded coconut and lemon zest, if desired.
  • STEP 11.Serve and enjoy!

Cooking Tips

  • Make sure to use unsweetened coconut milk for the cupcakes and frosting to avoid an overly sweet taste.
  • For a stronger lemon flavor, add more lemon zest or a few drops of lemon extract to the batter.
  • To make the cupcakes gluten-free, use a gluten-free flour blend instead of all-purpose flour.

Storage and Serving

  • Store the cupcakes in an airtight container at room temperature for up to 3 days.
  • If refrigerated, bring the cupcakes to room temperature before serving to enhance their flavor and texture.
  • These cupcakes are perfect for birthdays, parties, or as a sweet treat for any occasion.
Nutrition
value
3276
calories per serving
167 g Fat42 g Protein400 g Carbs40 g FiberOther

Current Totals

  • Fat
    167g
  • Protein
    42g
  • Carbs
    400g
  • Fiber
    40g

MacroNutrients

  • Carbs
    400g
  • Protein
    42g
  • Fiber
    40g

Fats

  • Fat
    167g

Vitamins & Minerals

  • Calcium
    132mg
  • Iron
    22mg
  • Vitamin A
    23mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    158mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    49mg
  • Vitamin E
    11mg
  • Copper
    2mcg
  • Magnesium
    326mg
  • Manganese
    5mg
  • Phosphorus
    803mg
  • Selenium
    18mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp