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Healthy Paleo Recipes, Nutrition, Holistic Health

Home » Appetizers & Snacks » Coconut Flour Cupcakes with Chocolate Frosting (grain-free, dairy-free)

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

August 19, 2013 by Hannah Healy, Updated June 28, 2018 7 Comments

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

Two coconut flour cupcakes topped with chocolate frosting and shredded coconut.

Total Time: 1 hour
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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.

5 from 2 votes
coconut flour cupcakes sitting on a white plate and topped with coconut
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Coconut Flour Cupcakes with Chocolate Frosting
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Two coconut flour cupcakes topped with chocolate frosting and shredded coconut.

Course: Dessert
Cuisine: American
Keyword: chocolate and coconut, coconut cakes
Servings: 6 -8 cupcakes
Calories: 451 kcal
Author: Hannah Healy
Ingredients
  • 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
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
  1. 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.

  2. 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
  1. 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. 

  2. 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.
  3. 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 Facts
Coconut Flour Cupcakes with Chocolate Frosting
Amount Per Serving
Calories 451 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 31g194%
Cholesterol 109mg36%
Sodium 190mg8%
Potassium 136mg4%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 7g8%
Protein 6g12%
Vitamin A 160IU3%
Vitamin C 0.4mg0%
Calcium 28mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Appetizers & Snacks, Cakes, Dairy Free, Desserts, Gluten Free, Sweets Tagged With: coconut flour cupcakes, dairy free cupcakes, gluten free, grain free cupcakes, muffins

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Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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Comments

  1. Rose - The Clean Dish says

    August 20, 2013 at 8:18 am

    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
  2. Health & Organic Wellbeing (H.O.W ) says

    August 20, 2013 at 9:27 am

    Thank you for sharing this recipe!

    Reply
  3. Chelsea says

    August 26, 2013 at 8:42 pm

    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
    • Healy Real Food Vegetarian says

      August 27, 2013 at 10:06 pm

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

      Reply
  4. Gabriella says

    November 22, 2013 at 6:54 pm

    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
  5. Gabriella says

    November 25, 2013 at 6:28 pm

    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
    • Jen says

      March 14, 2016 at 2:54 pm

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

      Reply

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy paleo, keto, GF and allergy-friendly recipes and tips on holistic living. Sign up for my newsletter below for recipes, natural living info and my FREE Gift!

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