Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Lemon Coconut Cupcakes with Coconut Raspberry Frosting

Vegan Lemon Coconut Cupcakes with Coconut Raspberry Frosting

  • Author: Tiffany La Forge
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: dessert, cupcake

Description

Vegan lemon and coconut cupcakes are topped with a raspberry frosting made from coconut butter and coconut oil.


Ingredients

Scale

For the Cupcakes:

  • 1/2 cup melted coconut oil
  • 1/2 cup cane sugar
  • 1/4 cup agave syrup
  • Zest and juice of one lemon
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup full fat coconut milk
  • 2 teaspoons lemon extract
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Frosting:

  • 1 cup coconut butter
  • 1 cup coconut oil
  • 1/2 cup raspberry puree (from about 12 ounces of fresh raspberries)
  • 2 teaspoons vanilla extract
  • 1 tablespoon agave
  • 1/3 cup powdered sugar
  • Fresh raspberries, for garnish

Instructions

For the Cupcakes:

  1. Preheat the oven to 350 degrees and line a cupcake tin with 12 cupcake liners.
  2. In a measuring cup or container, combine the almond milk, coconut milk, lemon extract, and the zest and juice from one lemon. Set aside.
  3. In a separate bowl or container, combine the flour with the baking powder, baking soda, and salt. Whisk well. Set aside.
  4. In a large bowl, combine the melted coconut oil, agave, and cane sugar. Whisk well until combined.
  5. Add a third of the flour mixture and whisk. Add a third of the wet mixture and mix well. Continue alternating between the flour and wet mixture, adding a third of each at a time.
  6. Mix well but do not over-mix (a few lumps are okay).
  7. Fill each cupcake liner about a third of the way full and bake cupcakes until they spring back when touched and a toothpick inserted in the center comes out clean, about 22-25 minutes.

For Frosting:

  1. Puree the fresh raspberries and strain through a fine mesh strainer. Measure out 1/2 a cup.
  2. Gently melt the coconut butter until almond butter consistency. Soften the coconut oil until room temperature, but not melted. Blend the coconut butter in a high-speed blender with the coconut oil until incorporated.
  3. Add in the raspberry, vanilla, and agave. Blend until thoroughly mixed.
  4. Place the mixture in a bowl and slowly whisk in the powdered sugar until no lumps remain.
  5. Refrigerate the frosting until thickened, about a 30-45 minutes.
  6. Frost cooled cupcakes and top with a fresh raspberry.

3K Shares
Pin
Share
Tweet
Yum
Email
Flip