Lemon Coconut Cupcakes (V/GF)

It may not seem like it with all of the chocolate desserts I make, but I’m actually a huge fan of lemon desserts. Like these for example. Those are delicious. However, I think I made a new favorite!

These Lemon Coconut Cupcakes beat chocolate and vanilla cupcakes any day!

Each bite is bursting with lemon flavor and filled with coconut shreds. They’re deliciously light, fluffy, soft and spongy. And to top it all off, they’re covered in a 2 ingredient lemon glaze and toasted coconut.

Oh, and did I mention that they have a special ingredient?! Turmeric!

Adding a touch of turmeric to desserts like this is such a fun and easy way to reap it’s health benefits! The turmeric also plays a role in their beautiful, natural yellow color. Pretty cool, am I right?! 

When you make these babies, be sure to tag @bunnysbite and #bunnysbite so I can see your results!

 

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Lemon Coconut Cupcakes (V/GF)

These Lemon Coconut Cupcakes have a special ingredient: turmeric! Just a touch of it adds many health benefits and a beautiful natural yellow color. They're bursting with lemon flavor and coconut shreds and are deliciously light, fluffy, soft and spongy. I'm obsessed with them!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cupcakes
Author Bunny

Ingredients

Cupcakes

  • 1 cup gluten free all-purpose flour
  • 2/3 cup almond flour
  • 5 tbsp unsweetened coconut shreds
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking salt
  • 1 cup beet sugar
  • 1/2 cup coconut oil
  • 1 flax-egg *see notes
  • 1/2 cup fresh lemon juice
  • 1/2 cup full fat coconut milk or cream
  • 2 tsp vanilla extract
  • 1/4 tsp fresh turmeric finely grated
  • Toasted Coconut (for topping)

Lemon Glaze

  • 1 cup powdered beet sugar *see notes
  • 2 tbsp fresh lemon juice (+ more for runnier consistency)

Instructions

  1. Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners. 

  2. In a medium bowl, mix together both flours, coconut shreds, baking powder, baking soda, and salt. Set aside. 

  3. With an electric mixer, beat the beet sugar and coconut oil together until smooth. Whisk in the flax-egg, lemon juice, coconut milk vanilla extract and turmeric until combined.

  4. Slowly mix the dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. 

  5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

  6. While cupcakes are cooling, make the glaze. Simply whisk the powdered beet sugar with the lemon juice with a fork until smooth. 

  7. Ice cupcakes with the glaze and top with toasted coconut shreds. Enjoy!!! Store leftovers in an airtight concealer at room temperature.

  8. Enjoy!!! Store leftovers in an airtight concealer at room temperature.

Recipe Notes

- To make flax eggs, whisk together 1 tbsp of ground flax seeds and 2 tbsp of water and let sit for 5-10 minutes.
- For the powder beet sugar, simply process or blend beet sugar until it becomes a powder-like texture. This will only take a few minutes at most! Alternatively, you can use regular powdered sugar for this recipe and it will still be great!

Wonder what you should make next? Check out my Pina Colada Cupcakes, Pineapple Coconut Oatmeal Cookies and my Mango Coconut Chia Pudding!

About
Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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