Vegan Lemon-Coconut Cupcakes recipe
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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
Nutrition Info
- 260.4 caloriescarbohydrate: 29.6 gcholesterol: : -fat: 14.9 gfiber: 1.7 gprotein: 1.9 gsaturatedFat: 11.7 gservingSize: -sodium: 151.8 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Lemon-Coconut Cupcakes
Directions
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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.