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Vegan Coconut Lime Cupcakes

Vegan Coconut Lime Cupcakes that Taste like Paradise

These Vegan Coconut Lime Cupcakes are a delightful treat bursting with tropical flavors, offering a guilt-free indulgence that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 195
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose plain flour Can replace with gluten-free flour.
  • 1 cup Granulated sugar Use coconut sugar for a lower glycemic index option.
  • 1/2 cup Desiccated coconut Substitute with shredded coconut if needed.
  • 1 tbsp Baking powder
  • 1/4 tsp Salt Enhances flavor.
  • 1 cup Dairy-free milk Almond or soy milk works well as substitutes.
  • 1/3 cup Neutral flavored oil Substitute with melted coconut oil for added flavor.
  • 2 tbsp Lime zest Provides tartness.
  • 1/4 cup Lime juice Use key limes for a bolder taste.
  • 1 tsp Vanilla extract Use pure vanilla extract for a stronger flavor.
For the Lime Curd Filling
  • 1 can Canned coconut cream Ensure it is thick and scoopable.
  • 1 tbsp Cornstarch Can substitute with arrowroot powder.
For the Frosting
  • 1/2 cup Vegan butter Regular butter may be used if not dairy-free.
  • 2 cups Powdered sugar Use more for a firmer consistency.
  • 1 tsp Coconut extract Optional, enhances coconut flavor.

Equipment

  • Cupcake Tray
  • Mixing Bowls
  • whisk
  • saucepan
  • Cupcake corer

Method
 

Cupcake Preparation
  1. Preheat your oven to 180°C (350°F) and line a cupcake tray with cupcake liners.
  2. In a large mixing bowl, combine flour, sugar, desiccated coconut, baking powder, and salt. Whisk well to ensure even distribution.
  3. In another bowl, whisk together dairy-free milk, oil, lime juice, lime zest, and vanilla extract until frothy. Fold into dry ingredients until just combined.
  4. Divide batter into cupcake liners, filling each two-thirds full, and bake for 15-20 minutes until a toothpick comes out clean.
  5. Let cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
Filling and Frosting
  1. For the lime curd, combine coconut cream, cornstarch, lime juice, and zest in a saucepan. Heat, stirring constantly, until thickened, about 5 minutes.
  2. Once cooled, core the center of each cupcake and fill with lime curd. Refrigerate filled cupcakes until ready to frost.
  3. Whip vegan butter until light and fluffy, gradually add powdered sugar, vanilla, and optional coconut extract until smooth and creamy.
  4. Frost the cooled cupcakes with the creamy frosting and serve.

Nutrition

Serving: 1cupcakeCalories: 195kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin C: 3mgCalcium: 2mgIron: 3mg

Notes

Store unfrosted cupcakes at room temperature for up to 3 days, or store frosted cupcakes in the refrigerator. Enjoy at room temperature or gently reheat if preferred warm.

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