Gluten-Free Coconut Cupcakes (Vegan, Allergy-Free)

lined up gluten-free coconut cupcakes with bite

5 from 2 reviews

These ultra-coconutty Gluten-Free Coconut Cupcakes are vegan, allergy-free, and so easy to make! A healthy coconut cake made with coconut milk, coconut oil, and shredded coconut; baked and topped with a delicious dairy-free coconut buttercream frosting with toasted coconut shreds! A perfect dessert recipe for any occasion!



Coconut Cupcakes:

Coconut Buttercream Frosting:


  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine all the dry cupcake batter ingredients and whisk together. Then add the wet and mix together to form your batter.
  3. Line or grease a standard cupcake pan for 12 cupcakes. Add about 2-3 tablespoons of the cupcake batter to each mold.
  4. Bake the cupcakes for 20-22 minutes, until a toothpick comes out mostly clean. Allow the cupcakes to cool slightly before transferring them out of the pan and onto a wire rack to cool completely.
  5. To make the frosting, combine the softened stick of butter and powdered sweetener in a bowl and cream them together with a hand mixer or stand mixer. Add the coconut milk as needed as well as the coconut extract, until smooth.
  6. Add the finished frosting to a pastry gun, pastry bag, or use a knife to frost the cooled cupcakes to your liking.
  7. Sprinkle 1/4 cup of the untoasted shredded coconut on the frosted cupcakes.
  8. Toast the rest (1/2 cup) of the shredded coconut in a non-stick pan on the stove (about 1 minute over medium-low heat). Sprinkle this toasted coconut on the cupcakes as well.


*You can use all coconut extract (1 tsp) or all vanilla (1 tsp), depending on what you have on hand.


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