Coconut Flour Cupcakes (Gluten Free, Sugar Free)

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Strawberry Coconut Flour Cupcakes

I’m so proud of these coconut flour cupcakes! They are so cute! I tried another recipe before this one and the cupcakes didn’t turn out so well, so I went back to the drawing board and ended up with this recipe:

Coconut Flour Cupcakes:

3/4 cup coconut flour
1 1/2 tsp. baking powder
1/8 tsp salt
1/3 cup palm sugar or xylitol (I used xylitol)
6 tbsp. softened butter or coconut oil
3 eggs
1 tsp. vanilla
3/4 cup milk
4 tbsp. sparkling water ( I use this to make it more fluffy because of the bubbles)


1. Combine ingredients in a food processor or with a mixer.

2. Bake at 350° for 20-25 minutes. Let cupcakes cool completely before frosting them.

Frosting base:

For the frosting I made whipping cream and used this as the base and added the other flavors to it. I made chocolate, vanilla and strawberry.

1 carton of heavy whipping cream (size depends on how many cupcakes you make)

First get a carton of whipping cream and use a hand mixer to beat it until it is the consistency of whipped cream and forms stiff peaks.  
For the strawberry I added some coarsely blended fresh strawberries to the whipped cream. For vanilla I added 1 tsp. vanilla extract and for chocolate I added the following ingredients:

Chocolate frosting:

1/4 cup cocoa powder
3 tbsp. butter or coconut oil
1 tbsp. milk
1 tbsp. palm sugar
‘Coconut Flour Cupcakes’ was included in the following blogs! Thanks for hosting!
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    • says

      Thanks Katherine! You could possibly try adding baking soda and maybe arrowroot, but be sure to replace the lost liquid too because coconut flour soaks up a lot of moisture. I can’t guarantee that it will turn out the same with the substitutions, but let me know if you try it! If it works out I’d love to add on a vegan option!

  1. Elizabeth says

    Oh, dear. Mine didn’t turn out at all. The batter was very dry (you know coconut flour) so I added more liquid. They are soggy and limp even after 35 minutes in the oven. Any suggestions? Do you think it was the brand of coconut flour?

    • says

      I’m so sorry to hear that Elizabeth! Even though the batter may seem much dryer than normal cupcake batter, resist the urge to add more liquid. It seems very dry for cupcake batter, but if you’re only flour is coconut flour it has to be a little dryer to maintain it’s form. Coconut flour can be very finicky! I hope it works out!

  2. says

    Thanks for this! I am always up to trying new grain free recipes! Ill try this next time we are ready for Cupcakes! Thank you for sharing on Natural Living Monday! I am excited to see what you have to share this week.

  3. says

    Great recipe, I can’t wait to try it! I love the lift that sparkling water gives! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again this week!

    Stop by this week to see if you were the winner of the Sugar and Spice Prize pack! We had a super great variety of recipes and entries this week!

    Cindy from

  4. says

    Hi Hannah I really love your blog and this recipe is really inspirational. I’m not surprised you are proud of them! I think our readers would really enjoy reading this. We would love for you to come share it at Seasonal Celebration and really hope that you will put Seasonal Celebration on your list of carnivals to visit and link to us every Wednesday!
    Rebecca x

  5. says

    Hannah, thanks for linking this nice one in to Food on Friday. There is now a great collection of muffin and cupcake ideas to check out! Cheers

    Ps I have just signed up to follow your blog on Google Reader. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers

    Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email – I won’t publish it – and the reminder will be by bcc so it will remain private

  6. Layale says

    I’m new to baking with coconut flour. How do you mix this all together? Do you just put it all in a bowl? Or do you cream the coconut oil with the xylitol or such? Thanks.

      • Layale says

        Thanks so much! Sorry, I honestly wasn’t sure if it worked like that with coconut flour. So much appreciate the fast update, as I want to make these tomorrow for a friend’s birthday.

        • Layale says

          These cupcakes turned out very tasty for my friend’s birthday: she loved them! Even her 7-year-old loved them!

          I admit, they weren’t as pretty as yours, but they were tasty. I used xylitol for sweetender and replaced the milk with a 1:1 ratio of heavy cream mixed with water, since she’s on a low carb diet. Thanks again so much!


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