Dairy Free Coconut Cupcakes
These dairy free coconut cupcakes are made with a combination of all-purpose and whole wheat flours for a nutty flavor that pairs really well with the flavor of coconut. They’re topped with a coconut “buttercream”, and dipped in sweetened, shredded coconut to enhance their coconut flavor.
Why you’ll love these coconut cupcakes
“Consider the coconut” might be the most catchy line from the entire Moana movie. It pops into my head about 85 percent of the time I say the word coconut now. So I’ve been more than excited to make these dairy free coconut cupcakes. It just took me a while.
But it’s a good thing, because coconut is perfect for this time of year. Each year for Easter, my mom makes a lamb cake that’s covered in coconut, and while I love the lamb cake, it’s the coconut that I like most. I also look forward to coconut cream candies, but they’re hard to find without dairy in them (they’re on my list to try making with substitutes, but one thing at a time). I’m also obsessed with my Irish potato candy recipe, which is also full of coconut. I guess you could say that I’m crazy for coconut.
My favorite thing about these cupcakes is that they aren’t hard to decorate. I’m not a huge fan of cupcakes topped with piles of perfect frosting and toppers. I think they’re beautiful, but I just don’t have the patience. That’s why I love that topping these with shredded coconut hides all their imperfections and flaws. It also takes way less time, so “you’re welcome”. See what I’m doing here, another Moana reference… I’m so smooth.
If you like this recipe, you have to try these vanilla cupcakes, and these dairy free raspberry cupcakes and this spiced apple cider cupcakes.
Also perfect for Easter: pineapple cookies / pineapple stuffing / dairy free quiche lorraine / the BEST roasted carrots
Ingredients & substitutions
- Coconut flakes – Shredded, sweetened coconut is perfect for adding a touch of sweetness and a bit of chewiness. You can find it in the baking aisle at most grocery stores.
- Butter-flavored vegetable shortening – My favorite Crisco baking sticks are vegetable shortening infused with a buttery flavor and come in stick form—just like real butter. They’re fantastic for baking because they mimic the taste of real butter, providing a rich, buttery flavor without using actual butter.
- Coconut milk – Make sure to get the refrigerated kind, not the canned. They are different in texture and consistency. The refrigerated version is usually lighter and more liquid, perfect for recipes where you want a subtle coconut flavor. Canned coconut milk is thicker and richer, often used in cooking and baking for a creamier texture.
- Coconut cream – You can buy a can of coconut cream, or you can let a can of coconut milk separate, and just use the thickened stuff from the top of the can. If you set your coconut milk can in the fridge, it should separate nicely. You’ll just need to plan ahead for that, which is something I never do.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make dairy free coconut cupcakes
Whisk the dry ingredients. Start by ahead preheating your oven to 350°F and pop some cupcake liners into a muffin pan. In a medium bowl, whisk together the flour, baking powder, and salt. Once that’s done, just set it aside for now.
Cream the shortening. Use an electric mixer to cream together the shortening and sugar on medium speed. You want to get it light and fluffy, which should take around 2 minutes. Mix in the extracts and then add the eggs one by one, making sure each one gets fully mixed in before adding the next.
Incorporate the dry ingredients. After that, add the flour mixture in four parts, mixing it in until it’s well blended. Make sure to scrape down the sides of the bowl as needed. Then, incorporate the milk and coconut cream, continuing to mix until its smooth.
Scoop and bake. Scoop about 3 tablespoons of batter into each cupcake liner—aim for about 2/3 full. A cookie scoop works great for this, by the way. Bake the cupcakes for 18-20 minutes. Check with a toothpick to make sure they are done. Allow cupcakes to cool for at least 10 minutes before transferring to a cooling rack.
Make the frosting. Use your electric mixer to combine the frosting ingredients, whipping the frosting until it’s smooth. Once your cupcakes are totally cooled, spread the frosting on with a spatula or spoon.
Decorate. Right after you frost each cupcake, go ahead and sprinkle on some sprinkles. Then, while the frosting is still soft, dip each cupcake in coconut flakes.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 cups sugar
- 1/2 cup butter-flavored vegetable shortening
- 1 1/4 cup coconut milk (the refrigerated kind, or nut milk)
- 3 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 eggs
- 1 cup sweetened (shredded coconut)
- 2/3 cup cup butter-flavored vegetable shortening
- 1/2 cup coconut cream (from top of can)
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 1/2 cup sweetened (shredded coconut)
- Extra sweetened (shredded coconut, for topping)
Instructions
For the cupcakes:
- Preheat oven to 350˚F and line a 24-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour,s baking powder and salt. Set aside.
- In a large bowl with an electric mixer, cream shortening and sugar on medium speed until light and fluffy, about 2 minutes.
- Add extracts and eggs, one at a time, beating until incorporated.
- Add flour mixture in 4 installments, beating until incorporated and scraping sides of bowl as needed.
- Add milk and coconut, and beat until smooth.
- Fill cupcake liners with about 3 tablespoons batter each, or until 2/3 full. Bake for 18-20 minutes, or until an inserted toothpick comes out clean.
- Remove from oven and allow cupcakes to rest for at least 10 minutes before transferring to a cooling rack.
For the frosting:
- In a large bowl with an electric mixer, beat together frosting ingredients (except the coconut for topping) until smooth.
- Frost completely cooled cupcakes with a spatula or spoon. Top with sprinkles immediately after frosting each cupcake.
- Dip each cupcake in coconut immediately after frosting.
Have you ever tried making this gluten free as well?