Vegan Lemon-Coconut Cupcakes Recipe

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Stir coconut milk and coconut oil in a small skillet over low heat until liquid 3 to 4 minutes. Remove from heat and transfer to a bowl. Stir in sugar lemon juice vanilla extract and lemon extract until combined.

Mix together flour baking soda baking powder and salt in a separate bowl. Gradually add flour mixture to coconut milk mixture and stir until thoroughly combined. Spoon batter into the prepared muffin cups filling each 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool about 20 minutes.

Put icing in a plastic bag and snip off one of the bottom corners. Squeeze icing onto cooled cupcakes and sprinkle with coconut flakes and lemon peel.