Vegan Coconut Cloud Cupcakes
These vegan coconut cupcakes need 25 minutes of prep and bake in 18 minutes, topped with a fluffy coconut whip frosting.
Last updated: September 28, 2026
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup full fat coconut milk, well shaken
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup unsweetened shredded coconut, plus 1/4 cup for topping
- 2 cans (13.5 oz each) full fat coconut milk, chilled overnight
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, mix coconut milk, oil, vanilla, and apple cider vinegar.
Pour wet ingredients into dry ingredients. Stir until just combined, no lumps.
Fold in 1/2 cup shredded coconut. Do not overmix the batter.
Divide batter evenly among liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean.
Cool cupcakes in the pan 5 minutes, then move to a wire rack to cool fully.
Open chilled coconut milk cans and scoop out only the thick cream on top.
Whip the coconut cream with powdered sugar and vanilla until light and fluffy.
Pipe or spread frosting onto fully cooled cupcakes.
Sprinkle toasted shredded coconut on top before serving.
Pro Tips
- • Chill your coconut milk cans for at least 12 hours so the cream separates properly.
- • Toast the shredded coconut in a dry pan for 2 to 3 minutes for extra flavor.
- • Do not shake the chilled cans before opening, or the cream will mix back into the liquid.
- • Store leftover cupcakes in the fridge since the frosting is cream based.
Recipe Details
Timing
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Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These coconut cupcakes prove vegan baking can still feel rich and soft. Keep the coconut milk cold, do not overmix, and you get a light crumb every time.
Frequently Asked Questions
Why is my coconut whip frosting runny?
Your coconut milk was probably not chilled long enough. Chill the cans for a full 12 hours and only scoop the solid cream layer, not the liquid underneath.
Can I use light coconut milk instead of full fat?
No, light coconut milk does not have enough cream to whip into frosting. Use full fat coconut milk for both the batter and the frosting.
Can I make these cupcakes ahead of time?
Bake the cupcakes up to 2 days ahead and store them unfrosted at room temperature. Whip the frosting fresh and pipe it the day you plan to serve them.
Do these cupcakes need to stay refrigerated?
Yes, once frosted with coconut whip they should go in the fridge. Bring them to room temperature for about 20 minutes before serving for the best texture.
