Imagine sinking your teeth into a cupcake that transports you to a sun-drenched beach, where tropical flavors burst with every single bite. These Vegan Coconut Lime Cupcakes are not just a dessert; they're a culinary escape that proves plant-based baking can be incredibly indulgent and exciting. With a perfect balance of zesty lime and creamy coconut, these cupcakes are about to revolutionize your dessert game and leave your guests begging for the recipe!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup coconut milk
- 1 cup sugar
- 1/3 cup vegetable oil
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 lime, zested and juiced
- 1 tsp vanilla extract
- ½ cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure a smooth, lump-free mixture.
- In a separate bowl, whisk together the coconut milk, sugar, vegetable oil, lime zest, lime juice, and vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense cupcakes.
- Fold in the shredded coconut, distributing it evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally frost with a vegan lime buttercream or coconut cream frosting and garnish with additional lime zest and shredded coconut.
Tips
- Always sift your dry ingredients to prevent lumps and ensure a smooth, tender cupcake texture.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cupcakes light and fluffy.
- Use fresh lime zest for the most vibrant citrus flavor - the essential oils in fresh zest make a huge difference.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
- For extra moisture, you can add a tablespoon of coconut cream to the batter.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 3g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 0mg
