I still remember the first time I tried baking for a friend who couldn’t eat gluten or dairy. I was nervous because I wanted her to feel included and enjoy dessert as much as everyone else. These cupcakes?
They came out so good that even the gluten-and-dairy crowd couldn’t stop eating them. They’re like a tropical vacation in cupcake form — soft, coconutty, and topped with a creamy frosting that melts in your mouth.
If you’ve got a sweet tooth or you’re just on the hunt for a healthier dessert, trust me, this is the recipe you didn’t know you needed.
Tips for Perfect Cupcakes
- Fresh Coconut Flakes: Toast them lightly in a dry pan for extra crunch and flavor.
- Coconut Milk Substitution: Can’t find coconut milk? Almond milk works fine, but it’s less creamy.
- Mix Gently: Overmixing can make the cupcakes dense, so go easy on that whisk.
Variations
- Chocolate Coconut: Add 2 tbsp of cocoa powder to the batter for a chocolatey twist.
- Citrus Coconut: Zest a lime or lemon into the batter for a tropical tang.
- Nut-Free: Skip the shredded coconut and garnish with a sprinkle of powdered sugar instead.
Serving Suggestions
Serve these cupcakes with a cup of tea or coffee. If you’re hosting, display them on a tiered stand with some colorful fruit for a pop of color. They’re the perfect dessert for any occasion, from birthdays to “just because.”

Vegan Gluten-Free Coconut Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light, fluffy coconut cupcakes that are vegan and gluten-free. Perfect for any occasion, with an irresistible coconut flavor.
Ingredients
For the Cupcakes:
- 1 ½ cups gluten-free all-purpose flour (Bob’s Red Mill 1-to-1 works great)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup organic coconut sugar
- ⅓ cup melted coconut oil
- 1 cup unsweetened coconut milk (shake the can first!)
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- ½ cup shredded unsweetened coconut
For the Frosting:
- 1 ½ cups vegan powdered sugar
- ½ cup vegan butter (room temperature)
- 2 tbsp coconut milk
- ½ tsp vanilla extract
- Optional: toasted coconut flakes for garnish
Instructions
Step 1: Prep It Up
Preheat your oven to 350°F and line a muffin tin with paper liners. It’s the first step toward cupcake magic!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar. This ensures your cupcakes rise evenly and stay fluffy.
Step 3: Blend the Wet Ingredients
In a separate bowl, combine the melted coconut oil, coconut milk, apple cider vinegar, and vanilla extract. The vinegar helps with the fluff factor, so don’t skip it!
Step 4: Combine & Fold
Pour the wet ingredients into the dry ingredients and gently mix until smooth. Fold in the shredded coconut for that extra coconutty bite.
Step 5: Bake
Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Step 6: Whip Up the Frosting
In a mixing bowl, beat the vegan butter until creamy. Gradually add powdered sugar, coconut milk, and vanilla extract, beating until fluffy.
Step 7: Frost & Garnish
Spread or pipe the frosting onto the cooled cupcakes. Top with toasted coconut flakes if you’re feeling fancy.
Notes
Let cupcakes cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg