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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.

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