These Eggless Coconut Cupcakes are soft, fluffy, and perfectly moist! Topped with a luscious coconut buttercream frosting that is to die for. They are simply coconut heaven in cupcake form.
EGGLESS COCONUT CUPCAKES RECIPE
I am a big fan of coconut. I know, I know, it’s not for everyone. But if you love coconut as much as I do, you definitely want to make my Eggless Coconut Cupcakes.
With spring right around the corner, we are well past the pumpkin spice and peppermint flavor seasons. My Eggless Coconut Cupcakes are the perfect spring dessert! It makes me think of warm days on the beach, which is exactly what we all need right now.
Not only these Eggless Coconut Cupcakes are soft, fluffy, and perfectly moist, but the creamy coconut buttercream frosting is to die for.
Made with simple ingredients, I guarantee that Eggless Coconut Cupcakes are delicious, easy to make, and perfect for any celebration. Seriously, these are dreamy.
Let’s get baking!
EGGLESS COCONUT CUPCAKES INGREDIENTS
You’ll find specific amounts in the full recipe (scroll down). Here’s a basic rundown of what you need.
For the Eggless Coconut Cupcakes:
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Canned Coconut Milk
- Apple Cider Vinegar
- Unsalted Butter
- Granulated Sugar
- Plain Regular Yogurt
- Coconut Extract
- Pure Vanilla Extract
- Unsweetened Shredded Coconut
For the Coconut Frosting:
- Unsalted Butter
- Confectioners’ Sugar
- Cream Cheese
- Pure Coconut Extract
- Canned Coconut Milk
- Salt
To Decorate (optional):
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Toasted Shredded Coconut
HOW TO MAKE EGGLESS COCONUT CUPCAKES
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – MAKE THE CUPCAKE BATTER:
- Sift the dry ingredients and set them aside.
- Combine the coconut milk and vinegar and set aside.
- Beat the butter. Add the sugar.
- Add the yogurt and extracts.
- Alternate adding the dry ingredients and milk/vinegar mixture.
- Fold in the coconut.
2 – FILL CUPCAKE LINERS
Fill cupcake liners about two-thirds full.
3 – BAKE
Bake. Let cool in the pan for five minutes. Remove from the pan and let the cupcakes cool before frosting.
4 – MAKE THE COCONUT FROSTING
Beat the butter. Add the sugar. Add the extract, milk, and salt. Mix until smooth and silky consistency is reached.
5 – DECORATE
Spread or pipe frosting onto the completely cooled cupcakes. Sprinkle with toasted, shredded coconut (if desired). You can purchase toasted coconut at the store, or you can toast it yourself! Toasted coconut isn’t required, but it definitely adds not only color and texture but delicious flavor!
HOW TO TOAST SHREDDED COCONUT
Toasting coconut is super easy. Simply cook your coconut in a skillet over low-medium heat, frequently stirring, until desired golden-brown color is reached. You can also use the oven (at 325 degrees for 5-10 minutes, stirring every few minutes).
BAKING TIPS
- It’s important to measure the ingredients accurately. I highly recommend using a kitchen scale to improve accuracy.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Butter can be temperamental. It’s essential to have your butter softened to the right temperature and consistency. Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
- Make sure to use canned coconut milk. Refrigerated coconut milk is more of a beverage than a baking ingredient. It is often watered down and filled with additives, so I recommend avoiding this type of milk for my Eggless Coconut Cupcake recipe.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cupcakes as soon as the batter is ready.
- Let the cupcakes set completely before opening the oven door. Leave the oven door shut until the minimum time given in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
STORING INSTRUCTIONS
Frosted cupcakes can be stored at room temperature for just a day or up to three days in the refrigerator. Unfrosted cupcakes can be stored at room temperature for up to three days or frozen for up to two months.
To Freeze: let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze for up to two months. I recommend adding the frosting right before serving for the best taste.
Defrost Eggless Coconut Cupcakes on the counter at room temperature before frosting and serving. Keep in mind that the cupcakes will lose some of their fluffiness when frozen or refrigerated.
MORE EGGLESS CUPCAKE RECIPES YOU’LL LOVE
- Eggless Chocolate Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Eggless Vanilla Cupcakes
- Eggless Chocolate Strawberry Cupcakes
- Eggless Lemon Meringue Cupcakes
- Eggless Funfetti Cupcakes
- Eggless Carrot Cake Cupcakes
- Browse more recipes…
Eggless Coconut Cupcakes
Equipment
Ingredients
For the Eggless Coconut Cupcakes:
- 2 cups (280 g) all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240 ml) canned coconut milk
- 1 tablespoon (15 ml) apple cider vinegar
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 tablespoons (30 g) plain regular yogurt
- 1 – 2 teaspoon (5 – 10 ml) coconut extract
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 cup (50 g) unsweetened shredded coconut
Coconut Frosting:
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) confectioners’ sugar, sifted
- 8 ounces 227 g cream cheese, cold slightly cold
- 1 teaspoon (5 ml) pure coconut extract
- 2 – 3 tablespoons 30 – 45 ml canned coconut milk
- 1/4 teaspoon salt
To Decorate (optional):
- 1 cup (100 g) toasted shredded coconut (optional)
Instructions
Make the Eggless Coconut Cupcakes:
- Preheat oven to 350º F (175º C). Line a cupcake pan with cupcake liners.
- Sift the flour, baking powder, baking soda, and salt together into a large bowl.
- In a mixing bowl or liquid measuring cup, combine the coconut milk and vinegar. Set aside.
- Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt, coconut extract, and vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the coconut milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the unsweetened shredded coconut.
- Fill cupcake liners about two-thirds full.
- Bake for 18 – 22 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on the rack, and cool to room temperature before frosting, about 1 hour.
Make the Coconut Frosting:
- Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
- Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Once incorporated, add the remaining cup of confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes.
- Add the cream cheese, the coconut extract, coconut milk, and salt and continue beating until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. Do not overmix, or the frosting will lose consistency.
Decorate:
- Spread or pipe coconut buttercream frosting evenly on cupcakes. Sprinkle with toasted shredded coconut, if desired. Serve.
- Eggless Chocolate Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Eggless Vanilla Cupcakes
- Eggless Chocolate Strawberry Cupcakes
- Eggless Lemon Meringue Cupcakes
- Eggless Funfetti Cupcakes
- Eggless Carrot Cake Cupcakes
- more cupcakes recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
