Creamy Coconut Vegan Cupcakes

Calling all coconut lovers. These cupcakes are moist, creamy, soft, and full of coconut. 

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes


For the cupcakes:

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup avocado oil **
  • 1 cup coconut milk
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 1 cup unsweetened shredded coconut

For the frosting:

  • 1/4 cup non-hydogenated margarine** room temperature
  • 1/4 cup coconut milk
  • 1 tsp vanilla extract
  • 2 cups confectioners' sugar
  • 1 cup unsweetened coconut


  1. Preheat oven to 350 degrees and line a 12-cup muffin pan with paper liners.

  2. In a small bowl, mix flour, baking powder, baking soda and salt. Set aside.

  3. In another bowl, whisk together avocado oil, coconut milk, sugar and vanilla. Pour the dry ingredients into the wet and mix until it is smooth. Fold the shredded coconut into the batter. 

  4. Use a tablespoon to fill each muffin cup with the batter. Fill the cups about 2/3 of the way. Place in the oven and bake for 20-22 minutes. Cupcakes will be slightly browned around the edges when they are done. Remove them from the muffin pan and place them on a cooling rack.

For the frosting:

  1. Cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the confectioners' sugar and beat until smooth. Gently mix in the unsweetened coconut and combine.

  2. When the cupcakes have cooled, evenly spread the icing on top of each one.

Recipe Notes

**You can substitute avocado oil for any mild oil of your choosing. Canola or vegetable would work well.

**If you want to make these cupcakes without margarine, you can substitute salted butter. It is the same ratio. Just make sure the butter is at room temperature.