Fluffy Vegan Coconut Cupcakes with Chocolate Frosting

Fluffy Vegan Coconut Cupcakes were a total hit with my omnivore friends. One of my friends is allergic to chocolate, so she requested I leave one cupcake unfrosted for her. Even without frosting, she said it was rich and fluffy. YES!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F and line muffin pan with paper liners.

Step 2

Dry ingredient mix: In a large bowl, whisk together the flour, potato starch, baking powder, baking soda, and salt.

Step 3

Wet ingredient mix: In a smaller bowl, cream together the coconut oil and sugar until they’re really well combined. Then add the coconut milk, vinegar, and vanilla extract. Beat with a fork or an electric mixer until the wet ingredients are really well-combined.

Step 4

Pour the wet ingredients into the bowl with the dry, and beat again, until well-combined. Some very small lumps are okay, but break up any bigger ones. Divide the batter between your lined muffin tins, filling each cup only halfway. Bake for 20 minutes, then pull them out to cool in the pan until they’re cool enough to handle*.

Step 5

Once you can touch the cupcakes without burning your fingers, transfer them to a plate, and stick them in the fridge for 20 minutes to chill (or until you’re ready to frost), then spread or pipe on the frosting. Sprinkle with the shredded coconut, then chill in the fridge until you’re ready to serve.

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