Vegan Lemon-Coconut Cupcakes recipe

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Ingredients

1 cup canned coconut milk
⅓ cup unrefined coconut oil
1 cup cane sugar
¼ cup lemon juice
1 tablespoon vanilla extract
1 tablespoon lemon extract
1 ½ cups brown rice flour
½ teaspoon gluten-free baking soda
½ teaspoon gluten-free baking powder
¼ teaspoon salt
⅓ (16 ounce) container lemon frosting
½ cup coconut flakes
1 tablespoon grated lemon peel

Nutrition Info

260.4 calories
carbohydrate: 29.6 g
cholesterol: : -
fat: 14.9 g
fiber: 1.7 g
protein: 1.9 g
saturatedFat: 11.7 g
servingSize: -
sodium: 151.8 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

  2. Stir coconut milk and coconut oil in a small skillet over low heat until liquid, 3 to 4 minutes. Remove from heat and transfer to a bowl. Stir in sugar, lemon juice, vanilla extract, and lemon extract until combined.

  3. Mix together flour, baking soda, baking powder, and salt in a separate bowl. Gradually add flour mixture to coconut milk mixture and stir until thoroughly combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  4. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

  5. Put icing in a plastic bag and snip off one of the bottom corners. Squeeze icing onto cooled cupcakes and sprinkle with coconut flakes and lemon peel.

Recipe Yield

12 cupcakes

Recipe Note

These vegan and gluten-free lemon cupcakes are frosted with ready-made lemon frosting and sprinkled with nutty coconut flakes and tart lemon peel--yum!

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