Coconut Cupcakes with Buttercream Frosting

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Coconut Cupcakes with Buttercream Frosting
Coconut Cupcakes with Buttercream Frosting

Yield: 12 servings | Prep time: 20 minutes

Cook time: 30 minutes | Total time: 1 hour

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Fluffy, sweet, and oh so coconutty. This recipe features a coconut-infused cupcake batter, topped with a sweet, creamy buttercream frosting. Using the ingredients listed below, these cupcakes are under 200 calories each. But be mindful of the brands you use because they can easily be upwards of 300 calories each. It's worth it though since these little cakes are a delightful treat, especially for you coconut lovers!


Cupcake Ingredients:

  • 1 ¾ cups all purpose flour

  • 1 tsp baking soda

  • ½ cup stevia (I used Stevia in the Raw)

  • 1 cup unsweetened coconut milk (I used So Delicious)

  • 5 tbsp melted coconut oil (unrefined)

  • 1 tsp white distilled vinegar

  • 1 cup unsweetened shredded coconut (I used this reduced fat Sprouts brand)

Frosting Ingredients:

  • ¾ cup vegan cream cheese (I used Tofutti)

  • 1 tbsp vegan butter

  • 2 tbsp stevia

  • ½ cup unsweetened shredded coconut

Directions:

  • Preheat the oven to 350° F.

  • Lightly grease or place cupcake liners in a cupcake baking tray. Set aside.

  • In a large bowl, whisk together the dry ingredients (flour, baking soda, stevia).

  • Make a well in the center of the bowl.

  • Add the wet ingredients in the well (coconut milk, oil, vinegar).

  • Whisk until everything is just combined. Don't overstir so the cupcakes stay fluffy.

  • Gently fold in the shredded coconut.

  • Divide the batter into your cupcake tin evenly. Each space should be filled a little over 3/4 or almost all the way to the top.

  • Bake on the middle rack for 25-30 minutes or until the tops are slightly golden. Do the toothpick test (insert a toothpick and if it comes out clean/dry, then they are done).

  • Meanwhile, make the frosting by combining all the ingredients in a small bowl. Stir until everything is combined, then place in the freezer to chill.

  • Remove the cupcakes from the oven. Take them out of the pan immediately and place them on a cooling rack.

  • Let the cupcakes cool completely before icing.

  • Ice the cupcakes with about 1-2 tbsp of the buttercream.

  • Top with extra shredded coconut flakes.

Tips and Tricks:

  • Store these in an air-tight container in a room-temperature setting for up to 3 days. Store in the fridge for up to 7 days (the cupcakes tend to harden in the fridge so let them come to room temp before enjoying).

  • You can use granulated sugar instead of stevia. Double the quantity if substituting sugar (so use 1 cup of sugar in the batter and 4 tbsp of sugar in the frosting). This will add 80 calories per cupcake.

  • If you can't find reduced fat shredded coconut, you can use regular unsweetened. This will add 70-90 calories per cupcake depending on the brand.

  • You can substitute regular vegetable oil for the coconut oil (still use 5 tbsp) but it will have a slightly less coconutty flavor.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Serving: 1 cupcake (yields 12 cupcakes)

  • Calories: 195

  • Total Fat: 13g

  • Carbs: 16g

  • Protein: 3g

^ Nutrition facts include the ingredients listed above, including the frosting. Nutrition facts may change if different quantities or brands of ingredients are used or added.

Tag me on Instagram @veganrecipesandvibes

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