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Vegan Coconut Lime Cupcakes

Vegan Coconut Lime Cupcakes That Will Brighten Your Day

Enjoy refreshing Vegan Coconut Lime Cupcakes with creamy lime curd for a delightful tropical escape.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Plain Flour Substitution: Gluten-free all-purpose flour could be used, though results may vary.
  • 1 cup Granulated Sugar Substitution: Coconut sugar or any granulated sweetener; adjust sweetness to taste.
  • 1 cup Fine Shredded Coconut/Desiccated Coconut Substitution: A mix of finely chopped nuts or seeds may work (but will not provide coconut flavor).
  • 1 tbsp Baking Powder Ensure it’s fresh for best results.
  • 1/2 tsp Salt Essential for balancing sweetness.
  • 1 cup Dairy-Free Milk Substitution: Any plant-based milk like almond, soy, or oat.
  • 1/2 cup Neutral Flavored Oil Substitution: Melted coconut oil or applesauce for a lower-fat option.
  • 2 tbsp Lime Zest Substitution: Key limes can enhance the tropical taste.
  • 1/4 cup Lime Juice
  • 1 tsp Vanilla Extract Optional additional flavoring.
For the Lime Curd
  • 1 cup Canned Coconut Cream Ensure it’s thick and scoopable; you can use regular cream for non-vegan versions.
  • 1/2 cup Granulated Sugar Substitution: Use sweetener of choice.
  • 3 tbsp Cornstarch/Corn Flour No direct substitute; tapioca starch could be used as an alternative.
  • 1 tsp Green Spirulina/Turmeric and Blue Spirulina Optional; can omit if coloring is not desired.
For the Coconut Buttercream
  • 1/2 cup Vegan Butter Regular butter can be used for non-vegan versions.
  • 2 cups Powdered Sugar Adjust amount for desired sweetness.
  • 1 tsp Coconut Extract Omit if not available.

Equipment

  • Cupcake Tray
  • mixing bowls
  • whisk
  • Saucepan
  • Piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (350°F). Line a cupcake tray with liners.
  2. In a large mixing bowl, whisk together the all-purpose plain flour, granulated sugar, fine shredded coconut, baking powder, and salt.
  3. In a separate bowl, mix the dairy-free milk, neutral flavored oil, lime zest, lime juice, and vanilla extract until fully combined. Pour this blend into the dry mixture and stir until just combined.
  4. Evenly distribute the batter into the lined cupcake tray, filling each liner about two-thirds full.
  5. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the cupcake tray from the oven and allow the cupcakes to cool for about 5 minutes.
  7. In a saucepan, combine the canned coconut cream, granulated sugar, and cornstarch over medium heat. Stir continuously for about 5 minutes until the mixture thickens slightly.
  8. Once the cupcakes are cooled, use a corer to hollow out a center in each cupcake. Spoon the creamy lime curd into the center.
  9. In a mixing bowl, beat the vegan butter until fluffy. Gradually add powdered sugar and mix in coconut extract until smooth.
  10. Using a piping bag or knife, frost each cooled cupcake with the coconut buttercream.
  11. Serve immediately, or store unfrosted cupcakes at room temperature for up to 3 days.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 120mgFiber: 1gSugar: 14gVitamin C: 2mgCalcium: 10mgIron: 1mg

Notes

Check all ingredients for freshness for the best results.

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