These fluffy vegan coconut cream cupcakes are filled with coconut cream and topped with a luscious coconut frosting. They're the perfect dairy-free, egg-free dessert for anyone craving a festive treat.
These vegan coconut cream cupcakes are a simple, flavorful dessert that's perfect for parties and weeknight baking.
Full of coconut flavor and incredibly moist, they're sure to become a new favorite!
Around here, we don't play when it comes to cakes and cupcakes. Be sure to check out our vegan vanilla cupcakes post for all the best vegan cupcake-making tips! It will help ensure your coconut cream cupcakes come out perfectly.
Ingredients for Vegan Coconut Cream Cupcakes
Here is everything you'll need to make these dreamy cupcakes:
- Coconut cream: Creates a thick, luxurious, naturally rich coconut filling that gives the cupcakes their signature creamy center.
- Agave nectar: Adds smooth sweetness without crystallizing and keeps the filling silky.
- Cornstarch: Works as a thickener to help the filling set properly.
- Salt: Balances sweetness and enhances coconut flavor.
- Vanilla extract: Adds warmth and depth to complement the coconut.
- All purpose flour: Provides structure and softness to the cupcakes.
- Granulated sugar: Sweetens the batter and helps keep the cupcakes moist.
- Baking powder: Helps the cupcakes rise tall and fluffy.
- Baking soda: Reacts with the acidic yogurt for extra lift and tenderness.
- Salt: Enhances flavor and balances sweetness.
- Nondairy yogurt: Adds moisture, tenderness, and replaces the structure lost from eggs.
- Full-fat coconut milk: Deepens coconut flavor and adds richness.
- Canola oil: Keeps the cupcakes soft, moist, and tender for days.
- Non-hydrogenated shortening: Provides structure and stability, helping the frosting hold its shape.
- Vegan butter: Adds buttery flavor and creaminess.
- Powdered sugar: Sweetens and thickens the frosting to a fluffy, spreadable texture.
- Sweetened shredded coconut: Adds texture, decoration, and extra coconut flavor on top.
Why You'll Love These Cupcakes
- Ultra-moist and fluffy thanks to rich coconut milk and dairy-free cream.
- Easy one-bowl batter makes them perfect for beginner bakers.
- Naturally dairy-free and egg-free, ideal for vegan and allergy-friendly baking.
- Dreamy coconut flavor in every bite-from the tender crumb to the silky frosting.
- Beautiful bakery-style cupcakes that are perfect for birthdays, showers, or summer parties.
- Customizable with fillings, toppings, or citrus zest for extra tropical vibes.
How to Make Vegan Coconut Cream Cupcakes (step-by-step)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together all of the dry cupcake ingredients in a large mixing bowl. Add in the wet cake ingredients and mix until just combined. Do not over-mix!
Line a cupcake pan with 10 paper liners and divide the batter evenly between them.
Bake at 350 degrees F (175 C) for 20-24 minutes or until an inserted toothpick comes out clean.
Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prepare the filling by placing the coconut cream and agave nectar in a small saucepan. Heat on stove over medium until coconut cream is completely melted.
Stir in the cornstarch slurry and reduce heat slightly. Whisk continuously until the mixture has thickened to a pudding-like consistency.
Remove from heat and whisk in the vanilla and salt. Cover and chill until ready to assemble.
Once the cupcakes have cooled, scoop out about 2 teaspoons of cake in the center of each.
Fill each cavity with about 1 tablespoon of the prepared filling.
Pipe a generous pile of frosting onto the top of each cupcake and sprinkle with coconut flakes.
Recipe Tips and Tricks
Here are a few tips to ensure your cupcakes are the best they can be:
- Use room-temperature ingredients: This helps the batter mix evenly and creates a smoother, fluffier cupcake texture.
- Shake the coconut milk well: Canned coconut milk separates-mix it thoroughly so the fat and liquid are fully incorporated for the richest results. Do not shake the can of coconut cream!
- Don't over-mix the batter: Stir just until combined. Over-mixing can make cupcakes dense instead of light and airy.
- Bake until just set: Coconut-rich batters can dry out if over-baked. Remove the cupcakes when the centers bounce back lightly or a toothpick comes out clean.
- Chill the coconut cream filling: Let it cool completely so it thickens properly before scooping into the cupcakes.
- Use a cupcake corer or small spoon: This makes filling easy and ensures even distribution in every bite.
- Toast the coconut garnish: Toasting enhances flavor and adds a golden, crispy contrast (optional but delicious!).
- Store in the fridge but serve at room temp: Coconut-based fillings firm up when cold, so letting cupcakes warm slightly brings back their melt-in-your-mouth texture.
How to Core Cupcakes
Coring cupcakes makes room for delicious fillings like coconut cream, fruit compote, chocolate ganache, or frosting. Here's the easiest way to do it with no fancy tools required!
Coring Cupcakes
- Let the cupcakes cool completely.
Warm cupcakes will crumble and tear when you try to remove the centers.
- Use one of these tools:
Cupcake corer - the easiest and most consistent method.
Small paring knife - gently carve a shallow cone from the center.
Apple corer - twist straight down to remove a clean cylinder.
1 teaspoon measuring spoon - scoop out the center if you don't have any tools. - Remove about 1 to 1 ½ teaspoons of cake.
Go deep enough to hold filling, but leave a layer of cake at the bottom so it doesn't leak.
- Add your filling.
Spoon or pipe it in so it sits flush with the top of the cupcake.
- Replace the "lid" (optional).
You can trim the removed piece of cake and place it back on top of the filling, or leave it open if you're covering with frosting.
Frequently Asked Questions
Unfortunately not. Coconut cream is much higher in fat and completely solid at room temperature. This is what makes a nice, thick, rich filling.
Yes! Between the coconut cream filling, coconut milk in the batter, and shredded coconut topping, these cupcakes have a clear (but not overwhelming) coconut flavor. The vanilla balances everything beautifully.
Use a cupcake corer for clean, even centers. If you don't have one, a small teaspoon or paring knife works just fine. Make sure the filling is chilled so it pipes neatly.
Pop the bowl in the fridge for 10-15 minutes, then whip again. If needed, add 1-2 more tablespoons of powdered sugar to stiffen it.
You can use all vegan butter, but the frosting will be softer and melt more easily. Shortening helps stabilize it, especially for warm kitchens.
Recipe Variations
Here are a few ways you can mix up these cupcakes to suit your own personal taste:
- Chocolate Coconut: Add ¼ cup cocoa powder to the cupcake batter for a rich chocolate version, then top with coconut cream frosting.
- Tropical Twist: Fold in ½ cup finely diced pineapple or mango into the batter for a tropical flavor.
- Nutty Coconut: Mix ⅓ cup toasted shredded coconut or chopped macadamias into the batter or sprinkle on top of the frosting.
- Vegan Coconut Cream Pie Cupcakes: Fill the cored center with vegan vanilla pudding or pastry cream before frosting.
- Coconut Mocha: Add 1-2 teaspoons instant coffee or espresso powder to the batter for a subtle coffee flavor that pairs beautifully with the coconut cream.
- Mini Cupcakes: Bake in mini cupcake tins for bite-sized treats perfect for parties or holiday platters.
Storage
Refrigerator: Keep frosted cupcakes in an airtight container in the fridge for up to 3-4 days. Bring to room temperature before serving for the best texture and flavor.
Freezer: Cupcakes (unfrosted) can be frozen for up to 1 month. Wrap individually in plastic wrap and place in a freezer-safe container. Thaw overnight in the fridge, then frost.
Frosted Freezing Tip: For frosted cupcakes, freeze them uncovered on a baking sheet until firm, then transfer to an airtight container. Thaw in the fridge to preserve frosting texture.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Coconut Cream Cupcakes
Fluffy vegan cupcakes filled with coconut cream and topped with coconut milk-infused frosting and shredded coconut flakes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 10 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Filling
1 13.5 oz can coconut cream*
2 tablespoons agave nectar
1 tablespoon cornstarch
1 tablespoon water
¼ teaspoon salt
½ teaspoon vanilla extract
For the Cupcakes
1 ½ cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup nondairy yogurt (unflavored/unsweetened)
½ cup full-fat coconut milk (from the can)
½ cup canola oil
1 teaspoon vanilla extract
For the Frosting
1 cup non-hydrogenated shortening
¼ cup vegan butter, softened
3 ½ cups powdered sugar
pinch of salt
2 tablespoons full-fat coconut milk (from the can)
1 teaspoon vanilla extract
1 cup sweetened, shredded coconut for sprinkling
Instructions
- Filling: Open the can of coconut cream and scoop the solid cream into a small saucepan, leaving the coconut water behind in the can. Either discard the liquid or save for another purpose. Add agave nectar to the saucepan and whisk together with cream over medium heat until everything is melted and smooth.
- Set: In a small bowl, stir together cornstarch and water until cornstarch is completely dissolved. Add mixture to the saucepan, whisking continuously as you do so. Reduce heat to medium-low and continue to whisk for another 2-3 minutes or until mixture is the consistency of pudding. Remove from heat and stir in the salt and vanilla. Allow to cool slightly before transferring to another bowl. Cover and place in the refrigerator to chill.
- Mix: Preheat oven to 350 degrees F (175 C) and line a cupcake pan with ten paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add in the nondairy yogurt, coconut milk, canola oil and vanilla. Mix until just combined. Do not over-mix.
- Bake: Fill each prepared cupcake liner about ⅔ to ¾ of the way full with batter. Place on center rack of preheated oven and bake for 20-24 minutes or until toothpick inserted into the center of cake comes out clean with only a few crumbs sticking to it. Allow to cool in pan for about 5 minutes before transferring to a wire rack.
- Beat: Prepare the frosting while cupcakes are cooling. In a large bowl, beat together non-hydrogenated shortening and vegan butter with an electric hand mixer until completely smooth. Sift in powdered sugar and add in salt, coconut milk and vanilla. Beat again until smooth.
- Assemble: Once cupcakes are completely cool, remove cream filling from the fridge. The fat solids may have begun to separate while setting. Whisk until completely smooth. Using a teaspoon, carve out a small section in the center of each cupcake. The piece of cake you remove should be roughly 2-3 teaspoons. Fill each cupcake with a tablespoon of the prepared filling. After cupcakes are filled, frost them using a piping bag or offset spatula. Top each cupcake with 1-2 tablespoon of shredded coconut.
Notes
*Cupcakes will keep in an airtight container in the refrigerator for 3-4 days. Unfrosted, unfilled cupcakes can be frozen for up to 1 month.
*Purchase a can of coconut cream. Do not shake! You want to be able to scrape the cream off the top and leave the water in the can. Chilling the can of coconut cream overnight can help with the separation.
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