Vegan coconut cupcakes - super easy to make

Cupcakes are always a great treat - perfect in size and super delicious and if you can have them with coconut flavour and vegan frosting then even better. Especially when they are super easy to make! They are also a great delight for Mother's Day, which is coming up soon.

I have to admit I am a lazy cook. I am always looking for ways to make my life easier. So I was also trying to create a super easy cupcake recipe, no hassle, vegan and super delicious. And coconut and cupcakes are always a delicious combination.

I also tried different methods of icing. Normally icing is with butter. which is something I obviously didn't want to use. I even tried a tofu and coconut cream icing - it didn't make it to the next round to say the least.

So I just used a simple 4 ingredients buttercream icing with vegan butter, sugar (it does need quite a bit unfortunately), non-dairy milk and vanilla essence. Super simple and effective.

If you like this video, check out my other videos on my youtube channel:

Vegan coconut cupcakes - super easy to make

Just spoon the mixture into cupcake cases and bake in the preheated oven for 20-25 minutes. Perform the toothpick test to check whether they are baked. If the toothpick comes out clean they should be baked. If it comes out with some dough sticking on it then you need to let it bake for a bit longer.

Icing the cupcakes is a breeze. Just pipe on the vegan buttercream in a swirl.

I couldn't get enough of those cupcakes. Especially since I love anything with coconut in it.

Phil from Exceedinglyvegan

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Vegan recipes

INGREDIENTS (18 cupcakes):

Vegan coconut cupcake ingredients:

  • 1 cup self-raising flour
  • 1 cup desiccated coconut (unsweetened)
  • 3/4 cup caster sugar
  • 3/4 cup non-dairy milk
  • 1/4 cup melted coconut oil
  • Juice of 1/2 lime
  • 1 tsp vanilla extract

Vegan buttercream frosting ingredients:

  • 250g vegan butter
  • 500g icing sugar
  • 1 tbsp non-dairy milk
  • 1 tsp vanilla extract sure

Other ingredients:

  • Strawberries to decorate

Make cooking easier with my ingredient converter: Click to open

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Preheat your oven to 180C (360F).

Mix together all vegan coconut cupcake ingredients in a large bowl - make sure that there are no lumps.

Spoon them into cupcake cases until they are roughly 2/3 full.

Bake for 20-25 minutes.

And then let cool down completely.

In the meantime prepare the frosting. Add all vegan frosting ingredients into a bowl and then mix with a hand mixer until you get a smooth vegan buttercream.

Spoon the mixture into a piping bag with the nozzle of your choice. Now pipe swirls on the cupcakes. Decorate with a quartered strawberry. Unfortunately buttercream icings have a lot of sugar and are high in calories. If you want to reduce the amount of sugar and fat just halve the frosting ingredients and add a whole strawberry on top, it will taste just as good.

And if you liked vegan dessert recipes also try my vegan Portuguese custard tarts (or pasteis de nata vegano).

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