Vegan Lemon Coconut Cupcakes Recipes

LEMON-OLIVE OIL CUPCAKES WITH COCONUT WHIPPED CREAM

Lemon-Olive Oil Cupcakes with Coconut Whipped Cream image

Provided by Food Network

Categories dessert

Time 4h40m

Yield 14 cupcakes

Number Of Ingredients 13

Ingredients

One 13.5-ounce can of coconut milk (not light), such as Thai Kitchen brand or Whole Foods 365 brand, chilled in the refrigerator overnight (be sure not to shake or stir)
1/4 cup powdered sugar
Nonstick cooking spray, for spraying the cupcake liners
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 cup extra-virgin olive oil
3/4 cup maple syrup
2 tablespoons lemon zest (about 2 lemons) plus 1/4 cup lemon juice, plus additional zest, for garnish
1 tablespoon lemon extract
Fresh berries and mint leaves, for garnish
Fresh berries and mint leaves, for garnish

Steps:

For the coconut whipped cream: Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with 14 cupcake liners and spray the liners with cooking spray.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, maple syrup, lemon zest and juice, lemon extract and 3/4 cup water. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
Fill the cupcake liners evenly with the batter. Bake for about 18 minutes, or until a toothpick inserted in the cupcakes comes out dry, with a few crumbs clinging to it. Rotate halfway through the baking time. Cool the cupcakes completely before unmolding.
To serve: Top each cupcake with some coconut whipped cream. Garnish each cupcake with fresh berries, mint leaves and/or lemon zest.

LEMON COCONUT CUPCAKES

Lemon Coconut Cupcakes image

This is a great cupcake recipe that I created. Lemon and coconut together is such a great combo. If you want, you can substitute lime zest for the lemon zest in the frosting, for lime coconut cupcakes instead. You can also add no zest at all to make regular coconut cupcakes.

Provided by Cupcake Princess

Categories Desserts Cakes Lemon Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

Ingredients

1 ¼ cups all-purpose flour
¾ teaspoon baking soda
1 pinch salt
5 tablespoons butter, cut into chunks
⅔ cup milk
1 cup white sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
½ cup shredded coconut
¼ cup butter, softened
4 ounces cream cheese, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 teaspoon grated lemon zest
¼ cup shredded coconut, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Mix flour, baking soda, and salt together in a bowl.
Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 40.5 g, Cholesterol 82.4 mg, Fat 14.8 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 9.3 g, Sodium 199.4 mg, Sugar 29.4 g

VEGAN LEMON CUPCAKES

Vegan Lemon Cupcakes image

Make and share this Vegan Lemon Cupcakes recipe from Food.com.

Provided by swirlycinnacakes

Categories Dessert

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 14

Ingredients

2 cups soymilk
2 teaspoons apple cider vinegar
2 1/2 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup canola oil
1 1/4 cups granulated sugar
1 tablespoon vanilla extract, plus
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon lemon extract
2 tablespoons finely grated lemon zest

Steps:

Preheat oven to 350, line pans with paper liners. W.
hisk together soy milk and vinegar in large bowl and set aside to curdle.
Beat together soy milk mixture, oil, sugar, vanilla, almond and lemon extracts.
In a separate bowl, sift together dry ingredients. Mix wet and dry ingredients until no large lumps remain. Mix in lemon zest.
Fill cupcake liners 2/3 full and bake 20-22 minutes.

Nutrition Facts : Calories 161, Fat 6.6, SaturatedFat 0.5, Sodium 183.8, Carbohydrate 22.8, Fiber 0.7, Sugar 10.7, Protein 2.3

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