Hi everyone! Today I am showing you how to make my mini vegan coconut cupcakes. If you've had vegan desserts but didn't like them, please give them a second chance with this recipe. These cupcakes are light and fluffy with a creamy coconut frosting - soooo good! Continue reading for detailed baking steps and links to all of the products I used!
(Full recipe located at the bottom of this post or click here)
Mini Vegan Coconut Cupcakes
1. Line mini cupcake pan with mini cupcake liners.
I purchased my mini cupcake pan from my local grocery store, but I found a few online. I recommend buying the 24 cup pan because I had to put my 12 cup pan in the oven 4 separate times to make 48 of these cupcakes. My mini cupcake liners are from Amazon.
2. Gather your ingredients.
Separate dry and wet ingredients - you'll be glad you did later!
3. Make the batter.
Mix the dry ingredients and the wet ingredients separately first. Then add the wet mixture to the dry mixture and stir until combined. I used my stand mixer and flat beater attachment for this, but you can do it by hand with a whisk and a bowl. Coconut shreds can be added to the batter if desired, but I prefer to leave them out as I dislike their texture.
4. Fill cupcake tin with batter and bake your cupcakes.
If you make cupcakes often, I'm sure you know the struggle of getting batter into the tin without making a mess. Take that struggle and multiply it by 10 when making mini cupcakes - it's so difficult! Thankfully this problem has been solved with the use of a cupcake batter dispenser. These dispensers work great for a mess-free cupcake making experience. They also work for pancakes and other foods!
5. Make frosting and pipe it onto the cupcakes.
I used my stand mixer and whisk attachment to make the frosting, but an electric hand mixer will work just as well. I purchased my pastry bags on Amazon, but you can also use a plastic baggie with one corner cut off for a similar frosting look. Using coconut cream in the frosting is optional, but it adds a deeper coconut flavor and creamy texture.
6. Enjoy!
This recipe makes about 48 mini cupcakes. Store the cupcakes in the fridge for freshness. Share with your friends and family - I bet no one will know they are vegan cupcakes! These mini cupcakes are the perfect bite-sized sweet treat for parties, bake sales, or just to have in the house!
Mini Vegan Coconut Cupcakes
(Makes about 48 mini cupcakes)
Prep Time: 45 mins
Cook Time: 15 mins
INGREDIENTS
Batter 2 ¼ cup all-purpose flour 1 ⅓ cup sugar 1 ½ tsp baking powder 1 tsp baking soda ½ tsp salt ½ cup shredded coconut (optional) 1 cup coconut milk ⅔ cup vegetable oil 1 tbsp vanilla extract 1 tsp coconut extract 1 tbsp white or apple cider vinegar Frosting ½ cup coconut oil (softened, not melted) 3 ½ to 4 cups powdered sugar 1 tbsp coconut cream (optional) 1 tsp vanilla extract 3 to 5 tbsp coconut milk
DIRECTIONS
1. Preheat the oven to 350 degrees and line a mini cupcake pan with mini cupcake liners.
2. Mix flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix coconut milk, vegetable oil, vanilla extract, coconut extract, and vinegar.
4. Add wet ingredients to dry ingredients and mix until fully combined. Add in shredded coconut if desired.
5. Fill cupcake liners about ¾ the way with batter. Bake for 13-15 minutes.
6. For the frosting, beat coconut oil with an electric mixer until smooth.
7. Beat in coconut cream, vanilla, and powdered sugar until combined.
8. Add in coconut milk little by little until desired consistency is reached then chill frosting in the fridge for at least 15 minutes.
9. Use a pastry bag to pipe frosting onto the cupcakes.
10. Enjoy! Store cupcakes in the fridge for freshness.
Follow my food Instagram account for more recipes and inspiration! @thatredheadeats
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