Vegan Coconut Cream Cupcakes
Coconut cream pie rolled nicely into a vegan cupcake. Vanilla cake made with coconut milk, filled with coconut cream and topped with white buttercream and sweetened 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
Scale
For the Filling
1 13.5 oz can coconut cream (separated)
2 tbsp agave nectar
1 tbsp cornstarch
1 tbsp water
1/4 tsp sea salt
1/2 tsp vanilla extract
For the Cupcakes
1 1/2 c all purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 c non-dairy yogurt (unflavored/unsweetened)
1/2 c full-fat coconut milk
1/2 c canola oil
1 tsp vanilla extract
For the Frosting
1 c non-hydrogenated shortening
4 tbsp vegan butter, softened
3 1/2 c powdered sugar, sifted
pinch sea salt
2 tbsp full-fat coconut milk
1 tsp vanilla extract
1 c sweetened, shredded coconut
Instructions
- 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. Do NOT add any of the water/liquid from the can into the saucepan as this can compromise your results. 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 the Filling: 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 whisk in sea salt and vanilla. Allow to cool slightly before transferring to another bowl. Cover and place in the refrigerator to chill.
- Prepare the Cupcake Batter: Preheat oven to 350 degrees F (175 C) 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. Do not over-mix.
- Bake the Cupcakes: Fill each prepared cupcake liner about 3/4 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.
- 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.
- Assemble: Once cupcakes are completely cool, remove cream filling from the fridge. The fat solids may have begun to separate while setting. Take a spoon and stir until mixture is once again 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 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 tbsp of shredded coconut.
Notes
*Cupcakes will last 2-3 days stored in an airtight container at room temperature or can be frozen unfrosted for up to 1 month.
Find it online: https://censoredbaker.com/vegan-coconut-cream-cupcakes/
