Vegan / Gluten Free Coconut Bunny Tail Cupcakes

Hello loves!  Last Sunday was Easter and I hope all who celebrated had a hoppy (hehe) Easter with friends and family!  Today I'm sharing the recipe for these cute little gluten free & vegan coconut bunny tail cupcakes that I made to bring to Easter brunch!  These cupcakes are so delicious, they taste exactly like coconut cream, a perfect treat for a spring party. 

Lets get baking!

Ingredients 

Coconut Cupcakes 

1 cup soy milk

1 teaspoon apple cider vinegar 

3/4 cup granulated sugar 

1⁄3 coconut yogurt (dairy free)

2 teaspoons vanilla 

1/2 cup of gluten free all purpose flour 

1/2 cup coconut flour 

1 teaspoon  baking soda

1⁄4 teaspoon salt

Directions

~Mix soy milk vanilla & apple cider vinegar let sit for 5 min 

~Add in coconut yogurt 

~Slowly mix dry ingredients into the wet until mostly smooth (as little clumps as possible)

~Fill cupcake wrappers with mixture

~Bake at 350 degrees F  18-23 min

~Cupcakes will be a bit soft when done, they will firm up when cooled 

Ingredients 

Coconut Icing 

3 cups powdered sugar

splash of coconut water / milk

1/2 cup vegan butter

splash vanilla extract

Coconut flakes to top

Directions

~Let vegan butter soften 

~Beat all the ingredients together until smooth / fluffy 

~If too soft put into fridge to firm up 

~Ice cupcakes 

~Add coconut flakes to the top 

These cupcakes are dense and moist but have a perfect little  crumble at the top with a sweet coconut flavor.  The Icing adds a perfect amount of coconut creamy sweetness to the dessert.  Coconut Bunny Tail cupcakes are the perfect treat for spring occasions!

I hope you all enjoyed this post, be sure to tell me if you recreate these Coconut Bunny Tail cupcakes, they are a new favorite of mine!  See you in my next post!

Video Recipe Starts at 5:50