VEGAN LEMON-COCONUT CUPCAKES

Vegan Lemon-Coconut Cupcakes image

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!

Provided by Rebecca McHargue

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 13

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
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.
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.
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.
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 : Calories 260.4 calories, Carbohydrate 29.6 g, Fat 14.9 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 11.7 g, Sodium 151.8 mg, Sugar 6.3 g