Vegan Lemon-Coconut Cupcakes
Share recipe
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. 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.
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