Paradise Cupcakes

Sweet, tangy with a hint of tropical breeze

I tried this recipe based on the gorgeous picture in Isa Chandra Moskowitz’s book Vegan Cupcakes Take Over the World, fully expecting them to look better than they tasted. Boy was I wrong! The tangy sweet lime flavor of both the frosting and the cake is amazing! These are my new favorite cupcakes.

Paradise Cupcakes
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 24

For the Cupcakes:
  • ⅓ cup coconut oil
  • ½ cup coconut palm sugar
  • 1 cup Organic coconut milk
  • ¼ cup unsweetened soy milk
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 Tablespoon packed finely grated lime zest
  • 1 cup stone ground whole wheat flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup unsweetened coconut
For the Frosting:
  • ½ cup nonhydrogenated shortening
  • ½ cup nonhydrogenated margarine
  • 3½ cup powdered evaporated cane sugar
  • 1 tsp vanilla extract
  • ¼ cup fresh lime juice
  • 1 tsp finely grated lime zest

For the Cupcakes:
  1. Preheat oven to 350 degrees and line cupcake pan liners (12).
  2. Melt the coconut oil in saucepan over low heat.
  3. In a medium bowl, mix together the melted coconut oil and coconut palm sugar. Add the coconut milk, soy milk, vanilla, coconut extract and lime zest. Mix to combine.
  4. Add the flour, baking soda, baking powder, and salt. Mix until smooth. Add coconut.
  5. Bake for 25 minutes. Cool completely before icing.
For the Frosting:
  1. Beat the shortening and margarine together until fluffy. Add the evaporated cane sugar and beat for another 3 minutes. Add the vanilla and lime juice, beat for another 5 minutes until fluffy. Add the lime zest and mix to distribute. Chill until ready to use.

Calories: 260     Fat: 15 g     Carbohydrates: 26 g     Sodium: 85 mg     Fiber: 1.5 g     Protein: 1.4 g    


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