Vegan Coconut Cupcakes (Air Fryer Small-Batch)

Vegan Coconut Cupcakes are absolutely divine and perfect for any occasion. These cupcakes are super moist and fluffy, thanks to coconut milk, olive oil, and vanilla extract. The desiccated coconut adds a delicious texture, while the coconut milk gives a rich, creamy finish. 

It’s notoriously hard to find a really good, vegan cupcake recipe – especially for a small batch in an air fryer! That means you can whip up a batch any time without oven preheat! They’re a breeze to make!

Whether it’s a birthday, a casual get-together, or just because you’re craving something sweet, these Vegan Coconut Cupcakes are a surefire hit. Oh…plus, they’re drizzled with a final touch of shinny lemon glaze that makes them even more irresistible! 😋

VEGAN COCONUT CUPCAKES – WHY YOU’LL LOVE THIS RECIPE

• These cupcakes are incredibly moist and plushy.
• They’re topped with a simple glaze adds a tangy sweetness and a glossy finish .
• You can add your personal touch with different flavors or toppings, like toasted coconut or vegan buttercream.
• No fancy ingredients – All the ingredients are easy to find and inexpensive, likely already in your pantry.

INGREDIENTS

For this recipe, you will need a oven-safe air-fryer muffin tray.

This recipe yields 7 small cupcakes | Prep time: 10 mins | Cooking time: 15-20 mins

• 5 tbsp  brown sugar 
• 3/4 cup olive oil 
• 2 cups coconut or almond milk 
• 2 pc lemon, juice and zest 
• 12.5oz (3 cup) all-purpose flour 
• 1 1/2 tsp baking Powder 
• 1/2 tsp baking soda 
• 1 tsp vanilla extract
•  pinch of salt 
•  1 1/4 cup desiccated Coconut  
•  1 cup powdered sugar 

HOW TO MAKE FLUFFY VEGAN COCONUT CUPCAKES

1.   In a large mixing bowl, mix sugar with all the wet ingredients, and add zest of 2 lemons

2.   Add salt, baking soda, all-purpose flour, and desiccated coconut. Mix well until no lumps (do not overmix).

3.   Pour the batter into an Air Fryer muffin tin, bake on 350F for 15-20 minutes. Check the cake with the toothpick method.

4.   Once cupcakes are cooked, set aside and let it cool down to room temperature. In a cup, mix 1 tbsp lemon juice with the powdered sugar, drizzle the icing on each cupcake then serve. Enjoy!

TIPS, VARIATIONS, AND SUBSTITUTIONS

🧁 Almond milk or soy milk  – While this recipe calls for coconut milk, feel free to use almond milk or soy milk for a slightly different flavor.

🧁Coconut extract – For an extra punch of coconut flavor, add a teaspoon of coconut extract to the batter.

🧁 Toasted almond flakes – Sprinkle toasted almond flakes on top of the cupcakes before baking to add a extra crunch.

🧁 Vegan butter – Use vegan butter instead of olive oil for a richer, buttery flavor.

🧁 Coconut shreds, coconut flakes, or vanilla frosting – Top with unsweetened coconut shreds, toasted coconut flakes, or even a swirl of vegan vanilla frosting.

🧁 Strawberries or blueberries – Decorate the top of the cupcakes with fresh fruit like strawberries or blueberries for a fresh, fruity touch.

HOW TO STORE VEGAN COCONUT CUPCAKE RECIPE

1. Cool Completely – After baking, let the cupcakes cool completely on a cooling rack. This helps to set their shape and texture.
2. Remove the Cupcakes – Once cooled, remove the cupcakes from the muffin tin or liner.
3. Storage Container – Place the cupcakes in an airtight container to maintain their moist and sweet texture.
4. Refrigeration – Store the cupcakes in the refrigerator if you plan to keep them for more than a day. The canned coconut milk and coconut frosting can spoil if left out for too long.
5. Freezing Option – For longer storage, you can freeze the cupcakes. Place them on a baking sheet to freeze individually first, then transfer them to a freezer-safe container. They can be frozen for up to 3 months.
6. Thawing – When ready to eat, thaw the cupcakes in the refrigerator overnight and bring them to room temperature before serving. Coconut frosting may need a quick whisk to restore its creamy coconut texture.
7. Frosting and Toppings – If you’re planning to pipe the frosting or add toppings, it’s best to do this after the cupcakes have thawed and are ready to serve.
8. Tips for Freshness – To keep the cupcakes light and fluffy, ensure they are stored in an airtight container and not exposed to air for extended periods.
9. Cupcake Liners – If you used paper liners, leave the liners on until just before serving to help retain moisture.

MORE VEGAN DESSERT RECIPES

• Señorita Bread
• Protein Mug Cake
• Tofu chocolate mousse
• Pumpkin Spice Granola
• Chocolate covered dates
• Protein blueberry muffins
• Rice pudding with cooked rice
• Vegan chocolate Raspberry cupcakes

FREQUENTLY ASKED QUESTIONS

CAN I USE THIS RECIPE FOR A VEGAN CAKE INSTEAD OF CUPCAKES?

Yes, you can use this cupcake recipe to make a vegan cake. Just pour the batter into a cake pan and adjust the baking time accordingly. Check with a toothpick inserted into the center to ensure it comes out clean.

HOW CAN I MAKE THE CUPCAKES EXTRA FLUFFY?

To make the cupcakes extra fluffy vegan, ensure you don’t overmix the batter. Mixing just until combined helps keep the cupcakes light. Also, using full-fat coconut milk can add richness and a fluffy texture.

CAN I USE A DIFFERENT TYPE OF SUGAR?

Yes, you can substitute granulated sugar with coconut sugar, maple syrup, or even agave syrup. Just be aware that the texture and sweetness might vary slightly.

HOW DO I KEEP THE CUPCAKES FROM STICKING TO THE LINERS?

Ensure that you use good-quality liners and spray them lightly with cooking spray if needed. Also, let the cupcakes cool completely before removing them from the liners.

CAN I USE OTHER TYPES OF FROSTING?

Yes, you can use various frostings like vegan cream cheese frosting, chocolate frosting, or even a vegan vanilla frosting to top these cupcakes.