Vegan Coconut Cream Cupcakes

Coconut is and always has been sort of an underrated flavor. If you yourself are on the fence about coconut, I feel like this could be the recipe that turns you around. Moist, white cake made with coconut milk, filled with coconut cream and topped with vanilla buttercream and sweetened coconut flakes...need I say more? These Vegan Coconut Cream Cupcakes are worth whatever fallout may follow!

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Ingredients for Vegan Coconut Cream Cupcakes

For the Coconut Cream Filling

• Canned Coconut Cream: When purchasing canned coconut cream it is super important not to purchase canned coconut milk instead. What we want for this recipe is solid cream, not liquid milk. Due to its high fat content, there will be separation in your can of coconut cream with the solid cream at the top and the water at the bottom. You do not want these to mix! Scoop the coconut cream off the top taking care to leave the water behind.
• Agave Nectar: Agave nectar, also known as maguey syrup or agave syrup, is a sweetener produced from several species of agave. Blue-agave syrup contains 56% fructose as a sugar providing sweetening properties.
• Cornstarch: Cornstarch is produced from the starchy part of the corn kernel called the endosperm. Here, it will be used as a thickening agent.
• Sea Salt: As this coconut cream is incredibly sweet, it is important to add a little bit of sea salt to cut through that flavor.
• Vanilla Extract: Vanilla extract is the most common extract in baked goods. It adds a beautiful dimension and flavor profile to our bakes. Vanilla will chemically add more flavor to our cream without compromising the coconut.

For the Cupcakes

Dry Ingredients

• All Purpose Flour: No fancy flours needed for these Vegan Coconut Cream Cupcakes! All purpose flour is considered to have a moderate/average amount of protein when compared to other flours. It will give our cupcakes a sturdiness without compromising the lightness we are going for.
• Sugar: Granulated sugar is great for baking because the bond that it forms with water/liquid has a moisture-locking effect. This gives us incredible texture and moistness in our baked goods. Where we rely on sugar to give delicious sweetness to our desserts, it also brings out the more delicate flavors in our bakes giving them the level of prominence we desire.
• Baking Powder: Baking powder provides the leavening power when baking cupcakes. Without baking powder our cakes wouldn't achieve a dome shape. Baking powder begins releasing carbon dioxide in the batter and then expands more evenly while baking.
• Baking Soda: Baking soda needs an acidic and liquid ingredient to activate. If a sour flavor is desired in a recipe, baking soda is omitted in favor of a different leavener. Here, we are using baking powder and soda together as we need more leavening than we have acid available in the recipe.
• Sea Salt: Salt is a known flavor enhancer and baked goods are no exception. This is especially true where flour and butter are concerned. In addition to amplifying their flavor, salt works to strengthen doughs/batters and provide texture.

Wet Ingredients

• Unsweetened, Non-Dairy Yogurt: These yogurts contain live-active cultures, also known as probiotics. In vegan baking, non-dairy yogurt can also act as an egg replacement as it aids in binding and leavening. Be sure to purchase unsweetened non-dairy yogurts for baking so that you are able to control the sugar levels in your desserts.
• Canned Coconut Milk: Full fat, canned coconut milk is a great dairy-free replacement for heavy cream. Be sure you aren't purchasing canned coconut cream or light coconut milk. Prior to measuring your canned coconut milk, mix it thoroughly to evenly distribute the fat and water. 
• Canola Oil: Canola oil is a neutral or "flavorless" vegetable oil that doesn't conflict with the flavor of your baked goods. It delivers a nice moistness to any dessert recipe.
• Vanilla Extract: Once again, vanilla will add a beautiful dimension and flavor profile to our bakes without compromising the coconut.

Coconut Buttercream Frosting Ingredients

• Non-hydrogenated Vegetable Shortening: This shortening is free of hydrogenated trans fats! It is a wonderful, dairy free alternative to butter when making frosting. Generally flavorless, non-hydrogenated shortening is a great substitute for butter and traditional shortening in all baking.
• Vegan Butter: Vegan butter is a simple alternative to dairy butter. Non-dairy butter is made up of different vegetable oils and is solid at room temperature. The flavors are nearly identical to normal butter. 
• Powdered Sugar: Powdered sugar is absolutely necessary in any buttercream frosting. It provides a wonderful lightness and sweetness that doesn't go over the top. Powdered sugar will also give your frosting some structure and stiffness. This will keep it from sliding off of your cakes and cupcakes. Sifting it prior to adding it to the shortening is a good idea if you want to avoid small sugar lumps in your frosting. 
• Sea Salt: As this frosting is very sugary, a pinch of sea salt will go a long way in ensuring the sweetness doesn't take away from the overall experience.
• Canned Coconut Milk: This is a great use for some of your leftover coconut milk from the cake! It also brings a little bit of coconut flavor into the frosting. You can save unused milk in a mason jar for future use!
• Vanilla Extract: Instead of detracting from the coconut flavor, vanilla extract will nicely compliment it and bring it out further.
• Shredded Coconut: When purchasing coconut for this recipe, be sure to get that of the sweetened variety. This isn't a health snack! If you do accidentally buy unsweetened, just toss it in a bowl with a couple teaspoons of sugar prior to using.

Steps for Making Vegan Coconut Cream Cupcakes

1. Make the Coconut Cream Filling: Open the can of coconut cream and scoop the solid cream into a small saucepan, leaving the coconut water behind in the can. Add agave nectar to the saucepan and whisk together with cream over medium heat until everything is melted and smooth. Add cornstarch 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.
2. Prepare the Cupcake Batter: Preheat oven to 350 F and line a cupcake tin with ten paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together non-dairy yogurt, coconut milk, canola oil and vanilla until smooth. Pour wet mixture into dry mixture and whisk together until just-combined.
3. Bake the Cupcakes: Fill each prepared cupcake liner about 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.
4. Make the Frosting: Prepare the frosting while cupcakes are cooling. In a large bowl, beat together non-hydrogenated shortening and vegan butter with a hand mixer until completely smooth. Sift in powdered sugar and add in salt, coconut milk and vanilla. Beat again until smooth.
5. Assemble: Using a teaspoon, carve out a small section in the center of each cupcake. The piece of cake you remove should be roughly the size of a tablespoon. Fill each cupcake with a tablespoon of the prepared filling. After cupcakes are filled, frost them using a piping bag, offset spatula or knife. Top each cupcake with 1-2 tablespoon of shredded coconut.

Tips for Making Vegan Coconut Cream Cupcakes

1. Quality Flour: Use all-purpose flour or experiment with alternative flours like almond flour, coconut flour, or whole wheat flour (note that coconut flour absorbs more liquid, so adjustments may be necessary).
2. Don't Over-mix: Mix the cupcake batter until just combined. Over-mixing can result in tough cupcakes.
3. Preheating the Oven: Make sure to preheat your oven to the correct temperature specified in the recipe before baking.
4. Consistent Cupcake Size: Use a standard-sized ice cream scoop or a measuring cup to portion the cupcake batter into the cupcake liners. This ensures uniform size and even baking.
5. Baking Time: Follow the baking time specified in the recipe, but always perform the toothpick test. Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, the cupcakes are ready.
6. Cooling and Frosting: Allow the cupcakes to cool completely before filling and frosting to avoid melting. Follow the assembly portion of the recipe accurately to achieve the best results.

Frequently Asked Questions when Making Vegan Coconut Cream Cupcakes

Can I use coconut oil instead of canola oil in the cupcake batter?

Yes, you can substitute coconut oil for canola oil in the cupcake batter. Keep in mind that coconut oil may add a subtle coconut flavor to the cupcakes, which can complement the coconut cream theme. It might also overpower it depending on your preferences.

How do I prevent my cupcakes from sticking to the liners?

To prevent cupcakes from sticking to the liners, you should use non-stick cupcake liners. Additionally, allow the cupcakes to cool completely before removing them from the liners

Can I use coconut flour in the cupcake batter?

Yes, you can use coconut flour in the cupcake batter, but be mindful of its absorbency. Coconut flour absorbs more liquid than regular flour, so you may need to adjust the liquid-to-dry ingredient ratio. Typically, you would use less coconut flour compared to regular flour.

Can I make the cupcakes ahead of time and freeze them?

Yes, you can make the cupcakes ahead of time and freeze them for later. Once the cupcakes have cooled completely, place them in an airtight container or freezer-safe bag. Thaw them at room temperature before frosting and serving.

How to Serve/Store Vegan Coconut Cream Cupcakes

Serving

1. Serve Chilled or at Room Temperature: Vegan coconut cream cupcakes taste delicious when served chilled or at room temperature. You can place them in the refrigerator for a short time before serving, especially if you live in a warm climate.
2. Cupcake Stand or Platter: Display your cupcakes on a cupcake stand or a beautiful serving platter. This not only makes them visually appealing but also makes it easy for guests to help themselves.
3. Garnish with Fresh Fruit: To enhance the presentation and add a burst of color, consider garnishing the cupcakes with fresh fruit like berries, kiwi slices, or edible flowers.
4. Accompanying Beverages: Offer a variety of plant-based beverages to accompany the cupcakes, such as coconut water, coconut milk-based drinks, or freshly brewed coffee or tea.
5. Serve with Vegan Ice Cream: For a decadent dessert experience, serve the cupcakes with a scoop of vegan coconut or vanilla ice cream on the side.
6. Cupcake Wrappers: Choose decorative cupcake wrappers that match the theme of your event or celebration. You can find a wide variety of stylish, eco-friendly options online or at baking supply stores.

Storing

To keep your vegan coconut cream cupcakes fresh and delicious for as long as possible, it's essential to store them properly. Allow the cupcakes to cool completely at room temperature before storing them. Placing warm cupcakes in an airtight container can create condensation and make them soggy.

Place the cooled cupcakes in an airtight container. You can use a cupcake carrier, a sealed plastic container, or a cake dome with a tight-fitting lid. If you plan to eat the cupcakes within 2-3 days they can be stored at room temperature.

If you want to store the cupcakes for an extended period, you can freeze them, unfrosted. First, wrap each cupcake individually with plastic wrap to prevent freezer burn. Then, place the wrapped cupcakes in an airtight container or freezer-safe bag. Make sure to remove as much air as possible before sealing. They will keep this way for up to 1 month.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

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