Eggless Coconut Cupcakes Recipe Highlights
I am a big coconut fan! 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. 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!
For the Eggless Coconut Cupcakes:
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Baking Powder & Baking Soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Canned Coconut Milk: 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 this recipe. Vinegar: Apple Cider Vinegar Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes. Yogurt: You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions. Coconut Extract: For extra coconut flavor! Vanilla Extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Unsweetened Shredded Coconut
For the Coconut Frosting:
Unsalted Butter Confectioners’ Sugar Cream Cheese Pure Coconut Extract Canned Coconut Milk Salt
To Decorate (optional): Toasted Shredded Coconut
Step 2 – Fill Cupcake Liners
Fill cupcake liners about two-thirds full.
Step 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.
Step 3 – Bake
Bake. Let cool in the pan for five minutes. Remove from the pan and let the cupcakes cool before frosting.
Step 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.
Step 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!
Preheat the oven for 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 is 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 affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean. To Freeze: let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them 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.
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Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in March 2021. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2023 to make it as helpful as possible!
