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.