Easter Coconut Cupcakes

Fluffy & moist coconut cupcakes topped with mini chocolate easter eggs.

These Easter Coconut Cupcakes are perfectly light and fluffy, flavored with coconut, and topped with a creamy cream cheese frosting.

If you’re still looking for a Easter dessert, I got you. These cupcakes are flavored with coconut from a bit of coconut extract and shredded coconut that’s folded into the batter and sprinkled on top. They are also topped with the creamiest cream cheese frosting and a couple mini chocolate Easter eggs for that festive touch.

Why you’ll love these Easter Coconut Cupcakes:

Fluffy and moist. These cupcakes are fluffy and moist from the combination of cake flour, vegan butter, and non-dairy yogurt.

Simple and easy to make. This recipe is easy to make and requires simple baking ingredients.

Mostly vegan. This recipe is entirely egg and dairy-free besides the mini Cadbury eggs. But you can easily swap those for any dairy-free chocolate candy.

Ingredient Breakdown:

• Non-dairy milk + apple cider vinegar – acts as a vegan “buttermilk” which supports a fluffy and light texture.
• Vegan butter – I recommend Earth Balance or Country Crock. You can also use regular unsalted butter.
• Granulated sugar – for a light texture.
• Non-dairy yogurt – any plain, unsweetened non-dairy yogurt works well. Can also use regular plain dairy yogurt.
• Vanilla, coconut, and almond extracts – for added flavor. Don’t recommend skipping this!
• Cake flour – compared to all-purpose flour, cake flour will yield a lighter and fluffier cupcake texture.
• Shredded coconut – I recommend sweetened shredded coconut.

How to make Easter Coconut Cupcakes:

1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Measure out non-dairy milk in a liquid measuring cup and whisk in apple cider vinegar. Set aside for 5 minutes.
2. In a large mixing bowl, use a handheld mixer to cream together the vegan butter and sugar until light and fluffy. Add in yogurt, extracts, and milk mixture. Combine on low speed.
3. Add flour, baking powder and soda, and salt. Fold dry ingredients into wet using a wooden spoon or rubber spatula until a smooth batter forms then fold in ½ cup shredded coconut. Make sure not to overmix!
4. Use a small cookie scoop to fill each cupcake liner ¾ full. Bake for 20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool for 5 minutes in the muffin tin before transferring to a wire cooling rack to cool completely. 
5. While cupcakes are cooling, make the cream cheese frosting. In a mixing bowl, use a handheld mixer to combine the butter, cream cheese, extracts, and salt until combined. On low speed, beat in the powdered sugar 1 cup at a time until a creamy frosting forms.
6. Frost cooled cupcakes then roll the tops in remaining shredded coconut. Top with a couple mini Cadbury eggs and enjoy!

Recipe Modifications:

To make this recipe with non-vegan products:

• Substitute non-dairy milk with regular dairy milk.
• Substitute vegan butter with unsalted butter.
• Substitute non-dairy yogurt with plain, unsweetened yogurt.

To make this recipe 100% vegan, substitute mini Cadbury eggs with dairy-free chocolate candies.

Storage Instructions:

Store cooled and frosted cupcakes in an airtight container in the fridge for up to 5-6 days.

More Delicious Easter Recipes…

• Vegan Carrot Cake with Cream Cheese Frosting
• Chocolate Chip Carrot Cake Scones
• Chewy Peanut Butter Oatmeal Cookies
• The Best Vegan Cinnamon Rolls

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!