Vegan Ube Coconut Cupcakes

5 from 1 vote

These delicious coconut cupcakes are topped with amazing ube frosting. They are as beautiful as they are tasty.

Prep Time10

Cook Time21

Total Time31

Course: Dessert

Cuisine: American, Filipino

Diet: Vegan, Vegetarian

Servings: cupcakes

Calories: 322kcal

Preheat the oven to 350°. Line a muffin pan with cupcake liners.
Combine the ¾ cup non-dairy milk with the 2 teaspoon apple cider vinegar and set aside. This will make a vegan buttermilk.
In a medium bowl, whisk together the 1½ cup flour, ¾ cup sugar, 1 teaspoon baking soda, and ½ teaspoon salt. Stir in the ⅓ cup vegetable oil, 2 teaspoon coconut extract, and milk/vinegar mixture until combined. Stir in the ¼ cup sweetened shredded coconut.
Spoon the cupcake batter into the prepared muffin pan. Bake for 20-22 minutes. Let the cupcakes rest in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Meanwhile, in a bowl of a stand mixer (or using a handheld mixer), cream together the 10 tablespoon vegan butter, softened, 1 cup of powdered sugar and 1 teaspoon of non-dairy milk. Start on low until combined and then turn the mixer to high for 30 seconds.
Add in ½ cup of powdered sugar and 2 teaspoons of milk. Start on low until combined and then turn to high for about 30 seconds. Repeat with the final ½ cup of powdered sugar and 2 teaspoons of milk.
Mix in the ½ teaspoon ube extract. If the frosting is too thick, add a teaspoon of non-dairy milk. If it's a little thin, add in powdered sugar to get the right consistency.
Decorate the completely cooled cupcakes with ube frosting and sprinkle with shredded coconut.
Store cupcakes in an airtight container at room temperature for up to 3-4 days. You can also store in the fridge for up to 5 days.