Reviewed: Nov. 18, 2009

These are great! I frosted them with a veganized version of Rich Chocolate Frosting from this site also. Thanks!

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Stephanie S

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 15, 2009

I've made this a few times. As written, I think the vanilla (or almond extract) overpowered the coconut flavor. I am rating it 4 stars because I changed it a little. I used coconut milk, skipped the vinegar, coconut extract and used Lisa S's icing recipe. After reading the review that it was muffin like, I used cake flour (or omit 4Tbsp of A.P. flour). My cupcakes were delicate, light and fluffy and had a great coconut flavor.

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sarahxbee

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 7, 2009

I'm not vegan, but used this recipe and it was fabulous - like eating marzipan in cake form. Being not vegan, I used cow's milk in place of the almond milk (which did not curdle), but did everything else the same - except used almond extract instead of vanilla. Loved the texture, the flavor, and ingredients (going to buy almond milk tonight). Will be my go-to cupcake recipe, especially for my lactose intolerant nephew (ironically his sister is allergic to coconut!).

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dinah

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Reviewed: Sep. 18, 2009

These were DELICIOUS! Some of the best cupcakes I've ever had. Loved the coconut flavor. I made a coconut frosting to go on it as well. 1 cup powdered sugar, 1 cup coconut, 1 Tbsp coconut oil, and 1/4 cup almond milk. Combine in a saucepan, bring it to a boil, boil 5 min. Spread it while it's lukewarm. It complemented it nicely.

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Lisa S

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Reviewed: Sep. 10, 2009

Just FYI - white sugar is processed with char (animal bones) so these are not vegan.

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Tat2dBaker

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Reviewed: Sep. 5, 2009

Normally i HATE vegan foods, but these are absolutely delicious. i was going to a pot luck and many of my friends are vegetarian and a few gluten-free... This is my go to recipe for those friends(except the gluten-free) and now they always ask and expect them. Great job with this recipe... One thing, i did not have access to almond milk, so i substituted coconut milk and it turned out great!

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Jonathan

Cooking Level: Expert

Home Town: Lynchburg, Virginia, USA

Living In: New York, New York, USA

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Reviewed: Aug. 14, 2009

very delicious!!! i 3/8 cup of cocoa and it seemed just right. it is very flat though but otherwise it is moist and doesn't taste vegan at all

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Babe

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Reviewed: Aug. 12, 2009

i have made this recipe as a cake and also as cupcakes, both turn out great! i use melted earth balance margarine instead of the oil. i've made so many vegan "yellow" cake recipes and my family was never thrilled with the results, until now. several people have even said they like this recipe better than non vegan cakes, and they never say that unless they really mean it :)

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mkm856

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Reviewed: Jun. 28, 2009

these are very excellent, although the texture and flavor made me think of muffins more than cupcakes. i recommend trying out different flavorings - these are very versatile. instead of trying to make an icing, i just sprinkled different types of toppings on the batter in the pans before i baked them, such as cinnamon or nuts. also, for a very different twist, tear open about 5 teabags of earl grey tea and mix the tea granules in the batter before baking - it's delicious.

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Panda

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Reviewed: Jun. 14, 2009

Very good recipe. I followed a reviewers suggestion and used the juice of 1 lemon then added almond milk to make 1 1/2 cups. I also used canola oil since that is what I had on hand. In place of the vanilla i used lemon extract that i found in my cabinet from another recipe. The cupcakes had a light lemon flavor but a great lemon scent. I think adding lemon zest to the batter may make for a more lemony flavor if that is something you are looking for. Although I am not a vegan I will make this recipe again if I find myself without eggs in my kitchen again!

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Kooking Kerry

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

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Reviewed: Jun. 11, 2009

Great vegan recipe. I used vanilla soymilk and canola oil as that is what I had in my fridge. These are not very sweet and I actually think they would make a better muffin than cupcake. ***Update*** I made these again with the soymilk and canola oil as muffins. I put in some chopped up blackberries I had and bit of extra sugar. No frosting. Very good vegan muffin!

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saraha

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 13, 2009

excellent recipe. i used vanilla soymilk and substituted the oil for applsauce(to lessen the calories from fat) and made them with chai powder as well. delicious!

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Razel

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Reviewed: May 6, 2009

These are outstanding cupcakes! I followed the recipe exactly and I thought they rose just fine. They were incredibly moist and tasted like coconut. I doubt anyone would be able to tell that they are vegan.

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Shannon

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Reviewed: Apr. 24, 2009

I just made these they are delish!!! As the recipe and reviewers say, easy to modify to your tastes. I made 12 cupcakes and put the rest of the batter in an 8x8 pan for a little cake. YUMMY! I used Rice milk instead of almond milk, canola oil instead of coconut oil, 1 tablespoon lemon juice instead of vinegar, 3/4 teaspoon almond extract instead of vanilla, and I added 1 teaspoon cinnamon. They are wonderful!!!

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GLORIA LEE

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

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Reviewed: Apr. 17, 2009

these cupcakes are great! i put them together so fast this morning with just the stuff i had on hand. i was a bit worried about substituting rice milk, since it didn't really curdle, but they still taste fantastic. also, like others, i doubled the baking soda, and they rose just fine. i used vegan chocolate frosting, and i am pretty sure if i leave them on the counter, my roommates will eat them all up before i get home from work tonight. anyway, thanks for helping my first foray into vegan baking go so smoothly!

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rachelbee20

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 26, 2009

I used milk I made from milk powder because I didn't have almond milk and just plain vinegar because I didn't have apple cider vinegar. It didn't come out too bad. It didn't rise that much but it was fluffy and nice when it was right out of the oven. and instead of coconut oil, I melted some butter and used the same amount - 1/2 a cup. I also put half a cup of oatmeal. if I had more ingredients like chocolate chips and raisins, I'm sure it would just make it more delightful. All in all, easy and nice =)

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ummimusa

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Reviewed: Mar. 14, 2009

my taste tester was my toddler. I said "Charlie!! try a CUPCAKE" I knew if it tasted bad- she would shake her head "No" if i tried to offer her more. Instead she came back and her spoke her first two syllable word "Kekcay"=cupcake. she loved it. ran back for more and more. I baked these for a friend that is doing the 30 day vegan trial to see if she could like it. It was her birthday and so i thought i'd try these. She loved them. Even the table of men across from us at the restaurant we went to- who initially snickered when i told them they were vegan cupcakes- had one and liked it. I used the confectioner sugar and orange juice icing someone else recommended. It gave it a nice citrus kick.

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sarabear316

Cooking Level: Expert

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Reviewed: Mar. 6, 2009

I made vegan chai cupcakes! I swapped about 2 tbsp of the sugar for a sweetened powdered chai mix and these came out spicy-sweet and delicious (even without frosting)!

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BrooklynRD

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 17, 2009

These were very moist, probably the best cupcakes I've ever had constistency-wise. They were a bit bland though; I'd recommend adding either cocoa powder or chocolate chips, or using a very strong-flavored icing (I used a whipped vanilla that tasted pretty much like the cupcakes).

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Alexander Mar

Cooking Level: Beginning

Home Town: Houston, Texas, USA

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Reviewed: Feb. 12, 2009

YUM!!! This recipe is amazing!!! I am an avid baker and love, love, love cupcakes! My tried and true cupcake recipe had previously been a variation of the Magnolia vanilla cupcake recipe, but since my boyfriend's daughter is now a vegan, I needed to find something to bake for her birthday. All I can say is WOW! The texture was great, moist, dense enough (but not too dense), with a faint coconut aroma (due to the coconut oil). My boyfriend actually said these were the best cupcakes I'd ever made and has now been officially converted to a cupcake lover. I served these with a confectioner's sugar "quick frosting": a 1 lb. box of confectioner's sugar, 1/4 c. orange juice (or an orange reduction using vegan butter & agave syrup for a little more flavor), about a 1/2 tbsp. of orange zest, and 1 tsp of bourbon vanilla. I've already made this recipe twice (in two weeks) and will continue to use it, even for my non-vegan friends and family.

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laprincesa

Cooking Level: Intermediate

Home Town: Hollister, California, USA

Living In: Sacramento, California, USA

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Vegan Cupcakes

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