Vegan Coconut Cupcakes with Blood Orange Buttercream

5 from 1 reviews




  1. Preheat oven to 350°.
  2. Combine flour, sugar, baking soda, baking powder, and salt together in a bowl and set aside.
  3. Next, melt coconut oil either in the microwave or over the stovetop and set aside.
  4. In a separate bowl, combine milk, applesauce, vinegar, and vanilla; then, combine wet and dry ingredients with an electric mixer. Then, add in the coconut oil.
  5. Last, stir in the shredded coconut by hand.
  6. Line a muffin tin with muffin liners and divide batter evenly. Bake muffins for around 30 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely before icing them.
  7. For the buttercream: Whisk butter and orange juice with an electric mixer, then add the powdered sugar until everything is smooth.
  8. Add buttercream to cupcakes, sprinkle each cupcake with a bit of shredded coconut and enjoy!


*or sub whole wheat flour