Coconut Flour Cupcakes with Chocolate Frosting (grain-free, dairy-free)

By Hannah Healy

Updated June 29, 2023

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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!

Two coconut flour cupcakes topped with chocolate frosting and shredded coconut

 

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.

coconut flour cupcakes sitting on a white plate and topped with coconut

Coconut Flour Cupcakes with Chocolate Frosting

Hannah Healy
Two coconut flour cupcakes topped with chocolate frosting and shredded coconut.
5 from 2 votes
Print Pin Share Rate
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6 -8 cupcakes
Calories 451 kcal

Ingredients
  

Frosting:

  • 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

Instructions
 

  • 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.

For The Frosting

  • 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.

Nutrition

Calories: 451 kcalCarbohydrates: 25 gProtein: 6 gFat: 40 gSaturated Fat: 31 gCholesterol: 109 mgSodium: 190 mgPotassium: 136 mgFiber: 6 gSugar: 7 gVitamin A: 160 IUVitamin C: 0.4 mgCalcium: 28 mgIron: 2.2 mg
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Hannah Healy

Hannah Healy is the founder of Healy Eats Real, a health and wellness website that provides healthy recipes and helpful information on wellness. Hannah is the published author of The Ultimate Paleo Cookbook. Her work has been featured on Huffington Post, Buzzfeed, Redbook, fitness and MSN.

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7 Comments

  1. Hi, 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!

    Reply

    1. Thanks for leaving your substitution. Mine also had a really strong baking soda flavor. I had to throw them out. 🙁

      Reply

  2. Hello 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?

    Reply

  3. Would 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. :/

    Reply

    1. It probably won’t come out the same, but if you give it a try let me know how it turns out!

      Reply

  5. What a neat recipe! Love it!
    I didn’t know about his brand of coconut milk, I need to give it a try! Sharing 🙂

    Reply