Coconut Cupcakes Dairy Free made with coconut milk.
I have been making dairy free coconut cake for many years now and this is the cupcake version of the same recipe. I first started making this for a friend that had dairy allergies for their birthday. I use vegetable oil instead of butter and coconut milk instead of dairy milk. My favorite coconut milk to use is the canned organic coconut milk from Trader Joe’s grocery store. I’ve also used the canned version that Walmart sells, embe 11 oz organic coconut milk.
Makes about 12 cupcakes.
The frosting is a little drippy so you might want to make it on the thicker side and keep it in the fridge so it doesn’t drip.
Coconut Cupcakes Dairy Free
Recipe type: Dessert
Ingredients
- -Cake-
- ½ cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1½ cup all purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut milk
- ½ teaspoon vanilla extract
- -Frosting-
- 2½ cups powdered sugar
- ¼ cup + 1 Tablespoons coconut milk
- ½ teaspoon vanilla extract
- 1 /2 cup shredded coconut flakes (or 5 oz)
Instructions
- Preheat oven to 350 F. degrees. Grease a muffin tin or line with muffin liners.
- Combine all cupcake ingredients together. Beat with an electric mixer for 2 minutes.
- Pour into prepared muffin cups.
- Bake for about 15 minutes or until a toothpick inserted in the middle of one comes out clean.
- Remove from oven and let cool completely before frosting.
- To make the frosting: Combine the powdered sugar, coconut milk, and vanilla together. Mix until creamy. Add more powdered sugar or coconut milk if you want it thicker or thinner.
- Spread over the tops of cupcakes. Sprinkle with coconut flakes.
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