These Eggless Coconut Cupcakes are soft, fluffy, and perfectly moist! Topped with a luscious coconut buttercream frosting that is to die for. They are simply coconut heaven in cupcake form. The recipe includes step-by-step photos and lots of tips.
Eggless Coconut Cupcakes Recipe Highlights
I am a big coconut fan! I know, I know, it’s not for everyone. But if you love coconut as much as I do, you definitely want to make my Eggless Coconut Cupcakes.
My Eggless Coconut Cupcakes are the perfect spring dessert! It makes me think of warm days on the beach, which is exactly what we all need right now. Not only these Eggless Coconut Cupcakes are soft, fluffy, and perfectly moist, but the creamy coconut buttercream frosting is to die for.
Made with simple ingredients, I guarantee that Eggless Coconut Cupcakes are delicious, easy to make, and perfect for any celebration. Seriously, these are dreamy.
Let’s get baking!
Eggless Coconut Cupcakes Ingredients
You’ll find specific amounts in the full recipe (scroll down). Here’s a basic rundown of what you need.
For the Eggless Coconut Cupcakes:
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking Powder & Baking Soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Canned Coconut Milk: Make sure to use canned coconut milk. Refrigerated coconut milk is more of a beverage than a baking ingredient. It is often watered down and filled with additives, so I recommend avoiding this type of milk for this recipe.
- Vinegar: Apple Cider Vinegar
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
- Yogurt: You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions.
- Coconut Extract: For extra coconut flavor!
- Vanilla Extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Unsweetened Shredded Coconut
For the Coconut Frosting:
- Unsalted Butter
- Confectioners’ Sugar
- Cream Cheese
- Pure Coconut Extract
- Canned Coconut Milk
- Salt
To Decorate (optional):
Toasted Shredded Coconut
How To Make Coconut Cupcakes Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Cupcake Batter:
- Sift the dry ingredients and set them aside.
- Combine the coconut milk and vinegar and set aside.
- Beat the butter. Add the sugar.
- Add the yogurt and extracts.
- Alternate adding the dry ingredients and milk/vinegar mixture.
- Fold in the coconut.
Step 2 – Fill Cupcake Liners
Fill cupcake liners about two-thirds full.
Step 3 – Bake
Bake. Let cool in the pan for five minutes. Remove from the pan and let the cupcakes cool before frosting.
Step 4 – Make The Coconut Frosting
Beat the butter. Add the sugar. Add the extract, milk, and salt. Mix until smooth and silky consistency is reached.
Step 5 – Decorate
Spread or pipe frosting onto the completely cooled cupcakes. Sprinkle with toasted, shredded coconut (if desired). You can purchase toasted coconut at the store, or you can toast it yourself! Toasted coconut isn’t required, but it definitely adds not only color and texture but delicious flavor!
How To Toast Shredded Coconut
Toasting coconut is super easy. Simply cook your coconut in a skillet over low-medium heat, frequently stirring, until desired golden-brown color is reached. You can also use the oven (at 325º F for 5-10 minutes, stirring every few minutes).
Baking Tips
It’s important to measure the ingredients accurately. I highly recommend using a kitchen scale to improve accuracy.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Butter can be temperamental. It’s essential to have your butter softened to the right temperature and consistency. Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
Make sure to use canned coconut milk. Refrigerated coconut milk is more of a beverage than a baking ingredient. It is often watered down and filled with additives, so I recommend avoiding this type of milk for my Eggless Coconut Cupcake recipe.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the cupcakes as soon as the batter is ready.
Let the cupcakes set completely before opening the oven door. Leave the oven door shut until the minimum time is given in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Storing & Freezing Instructions
Frosted cupcakes can be stored at room temperature for just a day or up to three days in the refrigerator. Unfrosted cupcakes can be stored at room temperature for up to three days or frozen for up to two months.
To Freeze: let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste.
Defrost Eggless Coconut Cupcakes on the counter at room temperature before frosting and serving. Keep in mind that the cupcakes will lose some of their fluffiness when frozen or refrigerated.
Frequently Asked Questions
Use a little more vanilla in its place, or you can even try almond extract, which pairs wonderfully with the vanilla and other coconut flavors.
Yes, absolutely. I often freeze cake layers. Make sure you wrap them up tightly in plastic wrap, then a layer of aluminum foil. Thaw at room temperature, then assemble. Keep in mind that frozen cake layers might lose part of their fluffiness.
I do not recommend that! Coconut sugar bakes and tastes different than regular sugar. Reducing the amount of sugar or changing the type of sugar will change the texture of the cupcakes.
More Eggless Cupcake Recipes You’ll Love
- Eggless Chocolate Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Eggless Vanilla Cupcakes
- Eggless Chocolate Strawberry Cupcakes
- Eggless Lemon Meringue Cupcakes
- Eggless Funfetti Cupcakes
- Eggless Carrot Cake Cupcakes
- Browse more recipes…
Recipe Card 📖
Eggless Coconut Cupcakes
Equipment
Ingredients
For the Eggless Coconut Cupcakes:
- 2 cups (280 g) all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240 ml) canned coconut milk
- 1 tablespoon (15 ml) apple cider vinegar
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 tablespoons (30 g) plain regular yogurt
- 1 – 2 teaspoon (5 – 10 ml) coconut extract
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 cup (50 g) unsweetened shredded coconut
Coconut Frosting:
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) confectioners’ sugar, sifted
- 8 ounces 227 g cream cheese, cold slightly cold
- 1 teaspoon (5 ml) pure coconut extract
- 2 – 3 tablespoons 30 – 45 ml canned coconut milk
- 1/4 teaspoon salt
To Decorate (optional):
- 1 cup (100 g) toasted shredded coconut (optional)
Instructions
Make the Eggless Coconut Cupcakes:
- Preheat oven to 350º F (180º C). Line a cupcake pan with cupcake liners.
- Sift the flour, baking powder, baking soda, and salt together into a large bowl.
- In a mixing bowl or liquid measuring cup, combine the coconut milk and vinegar. Set aside.
- Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt, coconut extract, and vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the coconut milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the unsweetened shredded coconut.
- Fill cupcake liners about two-thirds full.
- Bake for 18 – 22 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on the rack, and cool to room temperature before frosting, about 1 hour.
Make the Coconut Frosting:
- Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
- Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Once incorporated, add the remaining cup of confectioners' sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes.
- Add the cream cheese, the coconut extract, coconut milk, and salt and continue beating until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. Do not overmix, or the frosting will lose consistency.
Decorate:
- Spread or pipe coconut buttercream frosting evenly on cupcakes. Sprinkle with toasted shredded coconut, if desired. Serve.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in March 2021. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2023 to make it as helpful as possible!
