Vegan 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
Scale
For the Filling
1 13.5 oz can coconut cream*
2 tablespoons agave nectar
1 tablespoon cornstarch
1 tablespoon water
1/4 teaspoon salt
1/2 teaspoon vanilla extract
For the Cupcakes
1 1/2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nondairy yogurt (unflavored/unsweetened)
1/2 cup full-fat coconut milk (from the can)
1/2 cup canola oil
1 teaspoon vanilla extract
For the Frosting
1 cup non-hydrogenated shortening
1/4 cup vegan butter, softened
3 1/2 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 2/3 to 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.
- 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 tbsp 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.
Find it online: https://censoredbaker.com/vegan-coconut-cream-cupcakes/
