This month’s Recipe Redux theme is about favorite recipes to get the family back to the dinner table after the chaos of summer and changing routines. These Coconut Milk Cupcakes may actually bring everyone running back to the table to make sure they don’t miss out! And the best part is they are super easy to throw together so you can spend less time in the kitchen and more time savoring their deliciousness while enjoying time with those you love.
Added to the awesome recipe roundup Tell ‘Em Tuesdays and Plant Based Potluck. Check out all the other great recipes!!
Coconut Milk Cupcakes with Orange Coconut Topping
Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee
Serves: 12
Ingredients
- Orange Coconut Topping
- 1 orange, zested and juiced
- 1½ cup unsweetened flaked coconut
- ⅓ cup maple syrup
- 2 tablespoons non-dairy butter or margarine
- 3 tablespoons full fat canned coconut milk
- Coconut Milk Cupcakes
- 1¾ cup all purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup full fat canned coconut milk
- ¼ cup vegetable oil
- ¼ cup unsweetened non-dairy yogurt
- 1 tablespoon apple cider vinegar
- 1½ teaspoons vanilla extract
Instructions
- Topping:
- In a medium saucepan, bring all the ingredients to a simmer until sugar is completely melted. Let simmer for 3 minutes, then take off heat and pour into a bowl. Let cool completely, then cover and refrigerate for a minimum of 8 hours.
- Cupcakes:
- Preheat oven to 350F. Line a 12 cup muffin tin with cupcake liners.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the coconut milk, oil, yogurt, vinegar and vanilla.
- Add the wet ingredients to the dry ingredients, mixing until well combined.
- Divide between prepared cupcake liners and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely and then spoon heaps of topping on each cupcake.
- Enjoy!
Notes
Make the topping at least a day ahead of time. This is so the flavors can blend and the coconut will get softer.
Check out the other awesome recipes from Recipe Redux-ers by clicking the blue frog button :-).
This looks so good!
Marcey
Thanks! 🙂
I’m not sure I kind make these fast enough… 😉
That topping … YUM!
🙂 thanks! the topping sometimes doesn’t make it all the way to the cupcakes haha
These Coconut Milk Cupcakes with Orange Coconut Topping look so amazing, I would love to bake them for an upcoming book club meeting. The ladies will devour them! Thank you for sharing this healthy vegan dessert at the Plant Based Potluck Party Link Up. I’m pinning and sharing.
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