Best Vegan Lemon Coconut Cupcake Recipe for Summer Treats

If you’re on the lookout for a delightful, fresh, and completely plant-based treat, these vegan lemon coconut cupcakes are an absolute must-try. Imagine the zesty brightness of lemon perfectly balanced with the creamy, tropical flavor of coconut, all wrapped up in a moist, fluffy cupcake.

Whether you’re vegan or simply love vibrant desserts, this recipe promises a burst of sunshine in every bite. These cupcakes are wonderful for spring and summer gatherings, afternoon snacks, or even a light dessert after dinner.

Plus, they are incredibly easy to make, using wholesome ingredients that you probably already have in your pantry. No eggs, no dairy, just pure, natural goodness that everyone will adore.

Ready to bring some zing and tropical flair into your baking? Let’s dive right into how to make the best vegan lemon coconut cupcakes!

Why You’ll Love This Recipe

This recipe combines the refreshing tanginess of fresh lemon juice and zest with the rich, subtle sweetness of coconut, creating a flavor combination that’s both unique and irresistible. The cupcakes are moist and tender, thanks to the use of coconut milk and vegan yogurt, which also add a lovely creaminess without any dairy.

They’re naturally sweetened, so you don’t get overwhelmed by sugar, and the texture is light and airy.

Perfect for anyone following a vegan lifestyle or looking to reduce animal products, these cupcakes are also gluten-free adaptable by swapping the flour. The frosting is also vegan – a luscious coconut cream cheese frosting that complements the citrus notes beautifully.

These cupcakes are perfect for birthdays, tea parties, or just when you want a special treat that’s wholesome and delicious.

Ingredients

• 1 ½ cups all-purpose flour (or gluten-free flour blend)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup organic cane sugar
• 1 cup canned coconut milk (full fat)
• ¼ cup unsweetened applesauce
• ¼ cup fresh lemon juice
• 2 tbsp lemon zest (about 2 lemons)
• 1 tsp vanilla extract
• ½ cup vegan yogurt (plain or coconut-based)
• ½ cup shredded unsweetened coconut
• 1 tbsp apple cider vinegar

Equipment

• Muffin tin or cupcake pan (12-cup capacity)
• Cupcake liners
• Mixing bowls (2 medium-sized)
• Whisk or electric hand mixer
• Measuring cups and spoons
• Grater or zester (for lemon zest)
• Cooling rack
• Spatula
• Small saucepan (for frosting preparation)

Instructions

1. Preheat your oven to 350°F (175°C) and line your cupcake pan with cupcake liners to prevent sticking.
2. In a medium bowl, whisk together the dry ingredients: sift the flour, baking powder, baking soda, salt, and sugar until well combined.
3. In another bowl, mix the wet ingredients: combine the coconut milk, applesauce, lemon juice, lemon zest, vanilla extract, vegan yogurt, and apple cider vinegar. Whisk until smooth and creamy.
4. Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula or mixing slowly with a whisk. Be careful not to overmix — just until everything is incorporated.
5. Fold in the shredded coconut for added texture and flavor.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow room for rising.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cupcakes moist.
8. Remove from the oven and allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
9. Prepare the coconut cream cheese frosting: In a chilled bowl, whip 1 cup of coconut cream (the solid part from a can chilled overnight) with ½ cup vegan cream cheese and ½ cup powdered sugar until light and fluffy.
10. Frost the cooled cupcakes generously, and sprinkle with extra shredded coconut or lemon zest for garnish.

Tips & Variations

Tip: For an extra burst of lemon flavor, brush the cupcake tops with a little lemon syrup (lemon juice mixed with sugar) right after baking.

Variation: Substitute the lemon zest with lime zest for a tangy twist, or add ¼ cup of chopped fresh berries to the batter for a fruity surprise.

Pro-tip: If you want to make this gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking flour blend and add 1 tsp of xanthan gum for structure.

Nutrition Facts

Serving Suggestions

These vegan lemon coconut cupcakes are perfect on their own or paired with a refreshing cup of herbal tea like chamomile or mint. If you want to elevate your dessert table, serve them alongside a tropical fruit salad or coconut sorbet for a delicious summer spread.

They also make a great addition to brunch menus or afternoon gatherings. For a festive touch, garnish with edible flowers or a dusting of powdered sugar.

These cupcakes travel well, so they’re ideal for picnics or potlucks too!

For more vegan delights, check out our Leche De Pantera Recipe or our mouthwatering Julie Marie Eats Recipes collection for inspiration.

Conclusion

Whether you’re a seasoned vegan baker or just starting your plant-based journey, this vegan lemon coconut cupcake recipe is a shining example of how simple ingredients can create extraordinary flavor. The bright lemon zest combined with creamy coconut delivers a cupcake that’s both light and indulgent, without any animal products or complicated steps.

Perfectly moist and topped with a silky vegan frosting, these cupcakes are sure to become a favorite for celebrations or just because you deserve a little sweetness in your day. Don’t forget to experiment with the variations and explore other vegan recipes like our Lump Of Coal Recipe or the decadent Marzipan Challah Recipe to keep your baking adventures exciting.

Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Lemon Coconut Cupcake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Delight in these moist and zesty vegan lemon coconut cupcakes, perfect for any occasion. Light, fluffy, and bursting with tropical flavors.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “12 cupcakes”, “recipeIngredient”: [“1 1/2 cups all-purpose flour”, “1 cup granulated sugar”, “1 tsp baking powder”, “1/2 tsp baking soda”, “1/4 tsp salt”, “1 cup coconut milk (full fat)”, “1/3 cup vegetable oil”, “1 tbsp apple cider vinegar”, “1 tbsp lemon zest”, “2 tbsp lemon juice”, “1 tsp vanilla extract”, “1/2 cup shredded unsweetened coconut”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and line a cupcake tin with liners.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, mix coconut milk, vegetable oil, apple cider vinegar, lemon zest, lemon juice, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Pour wet ingredients into dry ingredients and stir until just combined.”}, {“@type”: “HowToStep”, “text”: “Fold in shredded coconut gently.”}, {“@type”: “HowToStep”, “text”: “Divide batter evenly into cupcake liners.”}, {“@type”: “HowToStep”, “text”: “Bake for 18-20 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cupcakes cool completely before frosting or serving.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “2 g”, “fatContent”: “10 g”, “carbohydrateContent”: “30 g”}}