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.
Preheat oven to 350 degrees F. Line a muffin tin with 10 liners. See recipe notes.
In a medium-sized mixing bowl, add all dry ingredients except sugar and whisk well paying particular attention to removing all lumps. Set aside.
Using an electric mixer, beat the sugar and butter (or oil) for about one minute until creamy and combined.
Add the eggs, one at a time, and beat into the sugar/butter mixture.
Add the vanilla and beat into the mixture and beat a few seconds until combined.
Slowly add the dry ingredients and mix until combined and a creamy batter is created.
Fill the muffin liners almost full (about 3/4). Smooth the tops of the batter.
Bake for 18-20 minutes until a toothpick comes out clean. Let cool before frosting.
Store in an airtight container in the refrigerator for up to 5 days.
Combine the following in an electric mixer and beat until creamy and smooth.