Vegan Lemon-Coconut Cupcakes

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!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 260 Calories

Ingredients

• ¼ teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon lemon extract
• ¼ cup lemon juice
• 1 tablespoon grated lemon peel
• 1 cup cane sugar
• ½ teaspoon gluten-free baking powder
• 1 cup canned coconut milk
• ½ cup coconut flakes
• 1 ½ cups brown rice flour
• ⅓ cup unrefined coconut oil
• ½ teaspoon gluten-free baking soda
• ⅓ (16 ounce) container lemon frosting

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.