These coconut flour cupcakes are such a fun sweet treat that are great for birthdays, special occasions or those days where you just need a cupcake!
Have you tried these Coconut Flour Cupcakes? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Twitter, Instagram, Pinterest and YouTube.
Two coconut flour cupcakes topped with chocolate frosting and shredded coconut.
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- dash salt
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 cup coconut oil
- 1/2 cup coconut milk
- 4 pastured eggs
- 1 tsp apple cider vinegar
- 1/2 cup coconut oil- room temperature
- 1/4 cup coconut butter
- dash salt
- 1/4 tsp vanilla
- 4-6 tbsp powdered coconut sugar
- 4 tbsp cacao or cocoa powder
Pre-heat the oven to 350°F. Melt the coconut oil and combine with remaining cupcake ingredients in a food processor or bowl, mix well.
Place batter in a muffin tin lined with cupcake liners. The cupcakes will rise a small amount, so you can fill the muffin liner about 3/4 full--almost to the top. Bake for about 20-30 minutes or until a toothpick inserted comes out clean and the tops are slightly browned.
Place the coconut oil in a bowl and beat with a hand mixer. The coconut oil will soften up a bit. Add the coconut butter, vanilla and powdered coconut sugar and blend with the hand mixer until mixed.
- Then add the cacao or cocoa powder and mix again. Keep in the fridge until the cupcakes are cooled and ready to frost. The frosting will harden if it's in the fridge for longer than 30 minutes. To soften, leave at room temperature for 30 minutes then blend again with a hand mixer until it breaks up and softens.
- Top the cupcakes with the frosting and sprinkle with shredded coconut. Store the cupcakes in the fridge and let sit at room temperature 30-60 minutes before eating to allow the frosting to soften.
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Rose - The Clean Dish says
August 20, 2013 at 8:18 amWhat a neat recipe! Love it!
I didn’t know about his brand of coconut milk, I need to give it a try! Sharing 🙂
Health & Organic Wellbeing (H.O.W ) says
August 20, 2013 at 9:27 amThank you for sharing this recipe!
Chelsea says
August 26, 2013 at 8:42 pmWould it bv possible to replace an egg or two with a flax egg? My little guy had multiple food allergies and we are just introducing baked eggs, but that is too many. :/
Healy Real Food Vegetarian says
August 27, 2013 at 10:06 pmIt probably won’t come out the same, but if you give it a try let me know how it turns out!
Gabriella says
November 22, 2013 at 6:54 pmHello and thank you for the recipe. My Son and I made these cupcakes tonight. We didn’t have coconut sugar, so we used the only “dry” sugar substitute we had on hand, birch sugar (like Xylitol). It probably would have needed more than the 1/4 cup, but the sweetness balanced out just fine with a frosting. We did make it vegan, using 4 Tbs ground flax seeds mixed with 8 Tbs of water. Baked the cupcakes for 30 mins, and the texture was perfect. The only thing that didn’t come out right, and I don’t understand why, was that they had really strong baking soda flavor. Do you have a suggestion how to remedy that? Maybe next time use only 1 tsp instead of the 1 1/2? They didn’t rise that much anyway, so maybe swap out the BS + ACV to just baking powder?
Gabriella says
November 25, 2013 at 6:28 pmHi, I made these cupcakes again. What I now changed in the recipe was using 4 Tbs of ground flax seeds + 8 Tbs of water instead of the 4 eggs, and using 1 tsp of baking powder instead of the baking soda + ACV. And they were PERFECT! Thank you for the inspiration!
Jen says
March 14, 2016 at 2:54 pmThanks for leaving your substitution. Mine also had a really strong baking soda flavor. I had to throw them out. 🙁