Vegan Gluten Free Coconut Cupcakes

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Easy gluten free coconut cupcakes that ar also vegan

Course Dessert

Keyword gluten free coconut cupcakes, vegan gluten free coconut cupcakes

Servings Cupcakes

Calories 414kcal

½ cup aquafaba or 2 eggs
½ cup dairy free butter
1 ½ cups sugar
1 tsp vanilla extract
1 ½ tsp coconut extract
1 cup water
1 cup coconut milk
2 tsp baking powder
2 tsp baking soda
¼ tsp sea salt
2 ½ cups gluten free all purpose flour if your flour does not contain xanthan gum, add 1 tsp of xanthan gum to your recipe
Coconut Buttercream Frosting
½ cup dairy free butter
½ cup shortening
2 ½ cups powdered sugar
1 ½ tsp coconut extract
1-2 tsp coconut milk
1 ¼ cups shredded coconut

Preheat the oven to 350ºF.
In a stand mixer add the aquafaba (or eggs) and butter. Beat on low for 1 minute. Add the sugar, coconut extract and vanilla extract, blend for 30 seconds. Turn off the mixer.
Add the coconut milk and water, turn the mixer on low. Add the baking powder, baking soda, sea salt and flour (one cup at a time). Mix on low until well combined and then increase the speed to medium. Mix for an additional 1-2 minutes, or until your batter has a pudding-like consistency.
Line a cupcake pan with cupcake liners and fill them ¾ of the way with the batter. Bake for 20-25 minutes or until a toothpick comes out of the center clean.
Allow the cupcakes to cool and in the meantime make the coconut buttercream frosting by adding the butter and shortening to a stand mixer and mixing on med/low for 1 or so minutes, or until they are blended together. Then add the powdered sugar one cup at a time. Add the coconut extract and coconut milk. You may need to scrape the sides of the bowl at this point. Mix on med/high until the frosting is fluffy. Then fold in 1 cup of the shredded coconut, reserve the remaining coconut to top the cupcakes.
Frost the cupcakes once cooled. Enjoy!