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Vegan Coconut Lime Cupcakes



  • 1-1/2 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ c sugar
  • 1 c coconut milk
  • ¼ c soy milk
  • 1/3 c soy yogurt
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 tbsp lime zest
  • 1 c shredded coconut (sweetened or unsweetened)


  • 3 tbsp margarine
  • 1 c confectioners sugar
  • Juice from 1 lime
  • 1 tbsp + 2 tsp coconut oil (if you don't have coconut oil on hand, any kind of vegetable oil is fine)
  • Zest from 1 lime
  • 1 c shredded coconut (sweetened or unsweetened)


  1. Preheat your oven to 350 and line a pan with paper liners.

  2. Sift together flour, baking powder, baking soda, and salt; set aside.

  3. In a large bowl, mix together sugar, coconut milk, soy milk, soy yogurt, vanilla extract, coconut extract, and lime zest.

  4. Mix the dry ingredients into the wet ingredients. Add shredded coconut and mix to incorporate.

  5. Fill up the cups and bake about 25 minutes, until the tops spring back when lightly touched. Cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.


  1. Cream together margarine and sugar and beat for 3 minutes. Add lime juice and coconut oil and beat for 5 more minutes. Mix in lime zest and shredded coconut.

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