"These are delicious vegan cupcakes that can easily be made with animal by products if needed. You and your kids will LOVE these fluffy coconut cupcakes made by award-winning vegan baker, Chloe Coscarelli."
To make the Coconut Cupcakes: Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
To make the Coconut Frosting: Using a handheld or stand mixer, beat the coconut oil until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon coconut milk at a time, as needed, until frosting reaches a spreadable consistency. Frost the cupcakes and garnish.