Vegan Lemon-Coconut Cupcakes

Vegan Lemon-Coconut Cupcakes

by Timothe Masson 2 years ago
0 (0)
25 minutes
260.4 kcal
29.6 g carbs
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Description

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!

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
Directions
  1. 1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 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. 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. 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. 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.
Nutrition Facts
serving: 12 cupcakes
calories: 260.4 kcal
carbohydrates: 29.6 g
protein: 1.9 g
saturated fat: 11.7 g
sodium: 151.8 mg
fiber: 1.7 g
sugar: 6.3 g