| Level: | Easy |
| Total: | 4 hr 40 min |
| Active: | 20 min |
| Yield: | 14 cupcakes |
Ingredients
- One 13.5-ounce can of coconut milk (not light), such as Thai Kitchen brand or Whole Foods 365 brand, chilled in the refrigerator overnight (be sure not to shake or stir)
- 1/4 cup powdered sugar
- Nonstick cooking spray, for spraying the cupcake liners
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup extra-virgin olive oil
- 3/4 cup maple syrup
- 2 tablespoons lemon zest (about 2 lemons) plus 1/4 cup lemon juice, plus additional zest, for garnish
- 1 tablespoon lemon extract
- Fresh berries and mint leaves, for garnish
- Fresh berries and mint leaves, for garnish
Instructions
- For the coconut whipped cream: Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
- Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with 14 cupcake liners and spray the liners with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, maple syrup, lemon zest and juice, lemon extract and 3/4 cup water. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
- Fill the cupcake liners evenly with the batter. Bake for about 18 minutes, or until a toothpick inserted in the cupcakes comes out dry, with a few crumbs clinging to it. Rotate halfway through the baking time. Cool the cupcakes completely before unmolding.
- To serve: Top each cupcake with some coconut whipped cream. Garnish each cupcake with fresh berries, mint leaves and/or lemon zest.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 250 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 186 mg |
Reviews
Yum!!! I was skeptical but these came out absolutely perfect. I used avocado oil instead of olive because that’s what I had. Can’t wait to make them again.
Sound fabulous. How can you do this recipe, gluten free?
Delicious
I had difficulty with the coconut milk. Could not get it to solidify. Any suggestions? I used the refrigerator overnight. Using Goya brand.
Thanks!
These are fantastic and perfect for Spring!!! We have all of Chloe’s cookbooks and she never disappoints. Wish her restaurants were nationwide. She does need her own show!
Best cupcakes, Love the icing!
These are amazing vegan cupcakes and I am not vegan. They are light, fluffy, and full of lemon flavor. I will make these again and again. Chloe should have her own show – these cupcakes inspired me to bake and eat better!
Love!! Very moist and light, and the icing is devine!!
PERFECT! Im not even vegan and I loved them, as did my whole family. Turned our just as beautiful as on TV or in the picture….light and moist. This recipe is a keeper!
Loved these