These vegan vanilla cupcakes are gluten free but you'd never guess it because of how moist, soft, and delicious they are. The secret to making these super moist ... no eggs or dairy ... just canned coconut milk!! Everyone is going to love them!!
Preheat the oven to 350. Line 12 muffin wells with paper cupcake liners and spray them with a little nonstick baking spray.
Mix the canned coconut milk, melted vegan butter, brown sugar, baking powder, baking soda, vanilla, and salt together. Then, add the oat flour and oats and mix until smooth. Option to fold in the shredded coconut.
Pour the vegan gluten free coconut cupcake batter into 12 lined muffin wells. Bake for 25-30 minutes or until the cupcakes are completely risen.
While the coconut milk cupcakes are baking, use an electric hand mixer to make the vegan cream cheese frosting by mixing the purecane powdered sugar, vegan cream cheese, and softened vegan butter together. Set aside.
Allow the cupcakes to cool before frosting. Sprinkle the tops with more coconut and enjoy.
Notes
Store any leftover cupcakes in an airtight container on the counter for up to 3 days!