Lemon Coconut Cupcakes {vegan}

Lemon Coconut Cupcakes #vegan

Hi. There’s cupcakes. But first, can we please talk about Les Miserables for a hot minute? My poor, sweet, perfect husband got forced volunteered to go with me to see it. When I first saw the trailer, I was convinced it was going to be horrible, but as time went on, the hype got bigger and bigger, and I started to believe I was actually going to love it.

Lemon Coconut Cupcakes #vegan

And I’m really sorry, because if you saw it, I’m sure you probably loved it too. But we walked out and Steve said “My favorite part was when he jumped off the bridge because that meant he couldn’t sing anymore.” Spoiler alert: Javert jumps off a bridge. Spoiler #2: I kind of agree. I don’t want to talk about everything that was wrong with the movie, because flaws and all, I still enjoyed all 2.5 hours of it. Well maybe like 2 of them, but what was sooooo funny was listening to Steve go on and on and ON about it the whole car ride home. I’ve never seen him hate a movie so much!

Lemon Coconut Cupcakes #vegan

His other finest quote was “No wonder they couldn’t get anything done in that French revolution! They had to sing about everything first!” If you didn’t love the movie, you should really ask him about it, but if you’re one of the people who cried in the theatre, then it’s probably a subject best left untapped. Okay, musical theatre snobbery is over. Let’s talk about cupcakes!

Lemon Coconut Cupcakes #vegan

You guys know how I’m always talking about perfect flavor combinations. I’m not one to just have one flavor. I like variety. I get bored easily, and I need a lot going on in order to stay interested. I hadn’t ever had lemon and coconut together before (that I can remember), but I had a hunch it was going to be pretty great, and it may not be peanut butter and chocolate, but it is definitely a contendor for my secret mental list. ;)

Lemon Coconut Cupcakes #vegan

The light, citrusy flavor of the lemon complements the rich, creamy coconut flavor in these soft and fluffy cupcakes. They are definitely dessert, but not too sweet, and that slightly tart lemon glaze is the perfect finishing touch. And I promise, the best part is not when they jump off a bridge. Unless the bridge is your hand and they are jumping into your mouth. Worst joke ever?

Lemon Coconut Cupcakes

yield 1 1/2 dozen cupcakes

  • 2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • dash salt
  • 1 1/2 tbsp cornstarch
  • 1/2 tsp coconut extract
  • 2/3 cups sugar
  • zest of 1 extra large lemons
  • 1/3 cup unsweetened applesauce
  • 1 2/3 cups canned light coconut milk
  • reduced fat unsweetened shredded coconut and yellow sprinkles for topping (optional)

For the glaze:

  • ½ cup powdered sugar
  • dash lemon extract
  • 1-2 tbs hot water

Directions:

  1. Preheat oven to 350F. Line 18 muffin tins with paper liners. Set aside
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt and cornstarch. Set aside.
  3. In a large bowl, beat together sugar and lemon zest until fragrant. Add applesauce and coconut extract and beat until combined. Slowly pour half of the coconut milk and beat until well incorporated. Add half of the flour mixture, beating until incorporated, followed by remaining coconut milk. Beat until smooth, then add remaining flour mixture, and continue beating until well incorporated, scraping down the sides of the bowl when necessary.
  4. Evenly divide batter between cupcake tins (they should be about 2/3 full) and bake for 18-25 minutes until a toothpick inserted in the center comes out clean. Transfer to wire rack to cool completely.
  5. To make the glaze,  in a small-medium mixing bowl, whisk together powdered sugar, lemon extract and 1 tbs hot water. Slowly continue to add more water (and I mean very slowly. A little bit of liquid goes a long way with powdered sugar) until desired drippy consistency. Spread onto cooled cupcakes, and top with sprinkles and coconut if desired.

Comments

  1. says

    Oh no! Don’t tell me that Les Miz wasn’t all that great!! I think that I still will have to go see it. These cupcakes look amazing. I’m always looking for vegan cupcakes because my youngest son is allergic to eggs. Can’t wait to make these for him!

  2. Mary says

    Well…I always say, you can’t judge something outside of it’s form.

    A musical, is just that – music. Reason #99924 why I don’t expect to enjoy any chick flick…I hate the genre, so I wouldn’t walk into one and hope for the best.

    But besides those two cents, these cupcakes look great! Can’t wait to try them.

  3. Carolyn says

    If we made these with my vanilla baking protein powder I think the jump from my hand to my mouth would be sooooo worth it for these little guys…all 18 of them.

  4. BallerinaBaker says

    The cupcakes are great, the glaze however left a lot to be desired. It made a mess. It wouldn’t stay on the cupcake so I made it a bit thicker until it would at least sort of stay on there and left it over night. When I woke up the plate they were on was covered in the glaze and hardly any was left on the cupcakes. The paper wrapper on the cupcakes was hard and sticking to the cupcake so much I had to rip it off in pieces and then the cupcake, at least the outer part, was hardened too. Overall it was a terrible disaster. Maybe I screwed it up somehow. Maybe covering them overnight was a bad idea, but I didn’t want anything to get on them. I don’t know what went wrong. All I’m saying is the cupcakes are great, but be very very very very very very careful with the glaze. I mean VERY careful.

    • Ari says

      Sounds like you used too much liquid. A little liquid goes a long way with a glaze which is why I specify to begin with just 1 tablespoon. If the glaze is too thin, you can easily add more powdered sugar. Depending on things like how dry your kitchen is to begin with, things can change very quickly. It could also be that you used too much. Again, a little goes a long way, and if you pile it on too thick, you will surely get a runny mess.

Trackbacks

  1. […] There are plenty of flavor combinations that taste great together. Look at chocolate and peanute butter, strawberries and bananas, and even bananas and peanut butter. But what about lemon and coconut? As it tunrs out, it’s hard to resist this combination as well! The cupcakes contain both coconut extract and coconut milk, plus these have the zest of one extra large lemon. The vegan and lemon themes continues on to the glazed topping, which has lemon extract. Bake, frost and top with a little toasted shredded coconut and enjoy! Source Ari’s Menu […]

  2. […] There are plenty of flavor combinations that taste great together. Look at chocolate and peanute butter, strawberries and bananas, and even bananas and peanut butter. But what about lemon and coconut? As it tunrs out, it’s hard to resist this combination as well! The cupcakes contain both coconut extract and coconut milk, plus these have the zest of one extra large lemon. The vegan and lemon themes continues on to the glazed topping, which has lemon extract. Bake, frost and top with a little toasted shredded coconut and enjoy! Source Ari’s Menu […]

  3. […] There are plenty of flavor combinations that taste great together. Look at chocolate and peanute butter, strawberries and bananas, and even bananas and peanut butter. But what about lemon and coconut? As it tunrs out, it’s hard to resist this combination as well! The cupcakes contain both coconut extract and coconut milk, plus these have the zest of one extra large lemon. The vegan and lemon themes continues on to the glazed topping, which has lemon extract. Bake, frost and top with a little toasted shredded coconut and enjoy! Source Ari’s Menu […]

  4. […] There are plenty of flavor combinations that taste great together. Look at chocolate and peanute butter, strawberries and bananas, and even bananas and peanut butter. But what about lemon and coconut? As it tunrs out, it’s hard to resist this combination as well! The cupcakes contain both coconut extract and coconut milk, plus these have the zest of one extra large lemon. The vegan and lemon themes continues on to the glazed topping, which has lemon extract. Bake, frost and top with a little toasted shredded coconut and enjoy! Source Ari’s Menu […]

  5. […] There are plenty of flavor combinations that taste great together. Look at chocolate and peanute butter, strawberries and bananas, and even bananas and peanut butter. But what about lemon and coconut? As it tunrs out, it’s hard to resist this combination as well! The cupcakes contain both coconut extract and coconut milk, plus these have the zest of one extra large lemon. The vegan and lemon themes continues on to the glazed topping, which has lemon extract. Bake, frost and top with a little toasted shredded coconut and enjoy! Source Ari’s Menu […]

Speak Your Mind

CommentLuv badge