Coconut Flour Cupcakes

Coconut flour cupcakes with a wonderful texture and the ultimate creamy silky frosting!  When I want a treat, this is it! Perfect for birthdays, holidays, or anytime!

And just happens to be nut-free, grain-free, gluten-free! This recipe can be dairy-free with substitutions.

One thing I love about these cupcakes is how easy they are!  They present beautifully and are the perfect nut-free treat.  Coconut flour is not always easy to work with so I am delighted with these cupcakes.

Ingredients:

See recipe notes and card for substitutions.

• Eggs
• Butter or oil
• Sugar
• Sea salt
• Vanilla extract
• Milk
• Coconut flour
• Baking powder

How to make coconut flour cupcakes:

1. Gather and measure the ingredients.
2. Preheat the oven to 350 degrees F.
3. Add 10 liners to a muffin tray.  I prefer silicone liners for easy retrieval of cupcakes.
4. In a medium-sized mixing bowl, add the dry ingredients, except the sugar.
5. Cream sugar and butter (or oil) using an electric mixer.
6. Add the vanilla and the eggs, one at a time. Mix to combine.
7. Add the dry ingredients to the mixer and mix until the batter is smooth.
8. Scoop the batter into the cupcake liners evenly. Smooth the batter as needed.
9. Bake in the oven for about 18-20 minutes until a toothpick comes out clean.
10. Cool before frosting.

The photo below shows the cupcake where I used a silicone cupcake liner to bake.  These are my favorite liners as they don’t stick.

Recipe Tips/Notes:

• Try to have all ingredients at room temperature.
• I prefer silicone cupcake/muffin liners as cupcakes don’t stick when removing.
• Whisk dry ingredients together to remove lumps. Coconut flour can sometimes have lumps.
• Do not substitute coconut flour for another flour or almond flour.
• For dairy-free substitute oil for butter.
• For gluten-free use gluten-free baking powder.  I use this grain-free baking powder recipe.
• Do not overbake. Every oven is different. Cupcakes are done when a toothpick comes out clean.
• Decorate with sprinkles – optional.

Frosting Recipe:

Combine the following in an electric mixer and beat until creamy and smooth.

1. 4 cups powdered sugar
2. 1/2 cup palm shortening
3. 1 teaspoon vanilla extract (optional)

Other coconut flour recipes to try:

• Coconut Flour Muffins
• Coconut Flour Cookies
• Coconut Flour Pancakes
• Coconut Flour Banana Bread
• Coconut Flour Chocolate Chip Cookies
• Coconut Flour Donuts

Print

Coconut Flour Cupcakes

Prep Time

5 mins

Cook Time

18 mins

 

Coconut flour cupcakes with a wonderful texture and the ultimate creamy silky frosting!  When I want a treat, this is it! Perfect for birthdays, holidays, or anytime! And just happens to be nut-free, grain-free, gluten-free! This recipe can be dairy-free with substitutions.

Course: Dessert, gluten-free, grain-free, Muffins/Cupcakes

Cuisine: American, Dessert

Servings: 10

Calories: 139 kcal

Author: Christine Galvani

Ingredients

• 4 large eggs
• 1/4 cup oil or butter (can use any light oil, coconut oil, or butter)
• 1/2 cup sugar (cane sugar or coconut sugar)
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/8 cup milk (can substitute dairy-free milk - I like coconut milk)
• 1/2 cup coconut flour
• 1 teaspoon baking powder (use gluten-free baking powder if needed)
• Frosting of your choice

Instructions

1. Preheat oven to 350 degrees F. Line a muffin tin with 10 liners. See recipe notes.

2. In a medium-sized mixing bowl, add all dry ingredients except sugar and whisk well paying particular attention to removing all lumps. Set aside.

3. Using an electric mixer, beat the sugar and butter (or oil) for about one minute until creamy and combined.

4. Add the eggs, one at a time, and beat into the sugar/butter mixture.

5. Add the vanilla and beat into the mixture and beat a few seconds until combined.

6. Slowly add the dry ingredients and mix until combined and a creamy batter is created.

7. Fill the muffin liners almost full (about 3/4). Smooth the tops of the batter.

8. Bake for 18-20 minutes until a toothpick comes out clean. Let cool before frosting.

9. Store in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

Recipe Tips/Notes:

• Try to have all ingredients at room temperature.
• I prefer silicone cupcake/muffin liners as cupcakes don't stick when removing.
• Whisk dry ingredients together to remove lumps. Coconut flour can sometimes have lumps.
• Do not substitute coconut flour for another flour or almond flour.
• For dairy-free substitute oil for butter.
• For gluten-free use gluten-free baking powder.  I use this grain-free baking powder recipe.
• Do not overbake. Every oven is different. Cupcakes are done when a toothpick comes out clean.
• Decorate with sprinkles - optional.

Frosting Recipe:

Combine the following in an electric mixer and beat until creamy and smooth.

1. 4 cups powdered sugar
2. 1/2 cup palm shortening
3. 1 teaspoon vanilla extract (optional)

Nutrition Facts

Coconut Flour Cupcakes

Amount Per Serving

Calories 139 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g25%

Cholesterol 79mg26%

Sodium 201mg8%

Potassium 86mg2%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 11g12%

Protein 4g8%

Vitamin A 252IU5%

Vitamin C 1mg1%

Calcium 43mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

*The nutrition information is for the cupcakes only, not the frosting.