These Gluten Free Coconut Cupcakes are perfect for Birthdays, special occasions, or just when you're craving something sweet! They're light, fluffy, and lower in sugar!
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Why I love this recipe
The base of the cupcake is made with two of my favorite grain-free flours - cassava flour and coconut flour. This combination, along with coconut milk, eggs, and coconut oil makes for a light and fluffy texture!
And of course, a cupcake wouldn't be complete without frosting! They're perfect for anyone who is gluten-free, dairy-free, or Paleo!
🍴Ingredient Notes
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested this recipe with any other flour. It would probably work with gluten-free 1-1 flour, but you might need a little less.
- Finely Shredded Coconut - I like to use finely shredded coconut, but any shredded coconut would work.
- Coconut Flour - I only used a small amount of coconut flour because it's very absorbent, but it adds a nice fluffy consistency! Make sure to follow the baking tips for how to measure it correctly!
- Unsweetened Coconut Milk - Any dairy-free milk will work for this recipe! (Just make sure it's unflavored & unsweetened.)
- Eggs - I have not tested this recipe with an egg replacement. Let me know if you give it a try!
- Coconut Sugar - You can sub with Lakanto Golden Monkfruit.
- Coconut Oil, Melted - Coconut oil is one of my favorite dairy-free alternatives! I have not tested this recipe with butter or ghee, but I'm sure it would work!
Sprinkle Suggestions
I use the brand Supernatural! They are made without soy, confectioner's glaze, and artificial dyes. (Their colors come from vegetables & spices!) Plus they have a variety of colors and shapes to choose from!
🍴Step by Step Instructions
Cupcake Batter
- Start by adding the cassava flour, shredded coconut, coconut flour, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend until fully combined.
- Next, add eggs, coconut milk, coconut sugar, melted coconut oil, and vanilla extract into a separate bowl. Whisk together until fully combined.
- Then pour the dry mixture into the wet mixture, and stir until combined. (Do not over mix.) Let the batter sit for 3-5 minutes.
Baking
- While the batter sets, prepare the baking pan. I like using parchment paper liners, but you can also grease each cup with coconut oil or a non-stick spray!
- Bake the cupcakes at 400 degrees for 6 minutes, and then turn the temperature to 350 degrees and bake for an additional 10-12 minutes. (Check with a toothpick or fork before removing.)
Cooling
- If you greased the pan, let the cupcakes cool for at least 30 minutes before trying to remove the them. Once they've cooled, take a sharp knife and scrape along the edges to loosen it up! Then you can use a fork to carefully pop each one out.
- If you used parchment paper liners, remove them from the pan immediately. (I usually stick a fork in to pop them out.) If you leave them in for a long period of time, they will get soggy from steam. Set them on a cooling rack until they're room temperature.
How to make Coconut Frosting
- For the frosting, make sure your coconut cream has been refrigerated for at least 6 hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
- Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
- Next, add in the powdered sugar. Whip for a few more minutes until it becomes thick and fluffy.
- To frost, add a generous dollop on top, and use the back of a spoon to spread around. Once they're frosted, place them in the refrigerator to set for about 15 minutes. Enjoy!
Baking Tips
- Don't over mix the wet mixture. Blend until it's combined, and then stir in the dry ingredients with a spatula.
- If you forgot to leave out your eggs, just add them to a small bowl with warm water. This will speed up the process!
- When measuring flours, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour.
- If you don't use parchment paper liners, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.
- Let the batter sit for a few minutes before you add it to your baking pan. The flours take a few minutes to fully absorb the liquid ingredients.
- If you don't have powdered sugar, blend ¼ cup of coconut sugar until it's light and powdery! (It's also a great Paleo powdered sugar option.)
Frequently Asked Questions
Do you have any other frosting suggestions?
If you're not interested in making your own, the brand Simple Mills makes a delicious dairy-free frosting that you can find at most grocery stores!
What makes these cupcakes Paleo friendly?
The base of the cupcakes are made with a blend of cassava flour and coconut flour which are both grain-free alternatives. I also used organic unrefined coconut sugar, and Lakanto powdered sugar for the frosting! If you're not Paleo, you could use regular organic powdered sugar.
Can I make these cupcakes Keto or lower in sugar?
Yes! Just swap the coconut sugar for Lakanto Golden Monkfruit, and the regular powdered sugar for Lakanto Powdered Sugar! (You can find both on Amazon or at most natural markets.) I actually use a combo of coconut sugar and monkfruit in most of my desserts to keep the sugar on the lower side.
Why do you bake them at two different temperatures?
I learned this trick on Instagram and it works great for making sure the cupcake or muffin top rises up higher! Just keep an eye out so you can switch the temperature down after 6 minutes.
How to store leftovers
The cupcakes with or without frosting store best in the refrigerator. After about 5-7 days I would transfer any leftovers into an airtight glass container in the freezer. To defrost, just place the frozen cupcakes in the refrigerator the night before.
More cakes and cupcakes!
- Paleo Carrot Cake (Nut Free)
- Gluten-Free Orange Cake (Paleo)
- Healthy Cake Pops (Gluten-Free)
- Almond Flour Chocolate Cake (Dairy-Free)
After you make these Gluten Free Coconut Cupcakes, make sure to leave a comment & rate the recipe!
Recipe
Gluten Free Coconut Cupcakes
These Gluten Free Coconut Cupcakes are perfect for Birthdays, special occasions, or just when you're craving something sweet! They're light, fluffy, and lower in sugar!
Equipment
- Cupcake Tin
- Parchment Paper Cupcake Liners
- Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- ½ Cup Cassava Flour
- ½ Cup Finely Shredded Coconut
- ⅓ Cup Coconut Flour
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- ¾ Cup Unsweetened Coconut Milk
- 3 Eggs
- ½ Cup Coconut Sugar You can sub with Lakanto Golden Monkfruit.
- 3 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Coconut Frosting
- 13.5 Ounces Full Fat Coconut Milk You will need the thick part at the top, and the can must be chilled for at least 6 hours.
- 2-3 Tablespoons Powdered Sugar You can sub with Lakanto Powdered sugar.
Instructions
Cupcake Batter
- Start by adding the cassava flour, shredded coconut, coconut flour, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend until fully combined.
- Next, add eggs, coconut milk, coconut sugar, melted coconut oil, and vanilla extract into a separate bowl. Whisk together until fully combined.
- Then pour the dry mixture into the wet mixture, and stir until combined. (Do not over mix.) Let the batter sit for 3-5 minutes.
Baking
- While the batter sets, prepare the baking pan. I like using parchment paper liners, but you can also grease each cup with coconut oil or a non-stick spray!
- Bake the cupcakes at 400 degrees for 6 minutes, and then turn the temperature to 350 degrees and bake for an additional 10-12 minutes. (Check with a toothpick or fork before removing.)
Cooling
- If you greased the pan, let the cupcakes cool for at least 30 minutes before trying to remove the them. Once they've cooled, take a sharp knife and scrape along the edges to loosen it up! Then you can use a fork to carefully pop each one out.
- If you used parchment paper liners, remove them from the pan immediately. (I usually stick a fork in to pop them out.) If you leave them in for a long period of time, they will get soggy from steam. Set them on a cooling rack until they're room temperature.
How to make Coconut Frosting
- For the frosting, make sure your coconut cream has been refrigerated for at least 6 hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
- Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
- Next, add in the powdered sugar. Whip for a few more minutes until it becomes thick and fluffy.
- To frost, add a generous dollop on top, and use the back of a spoon to spread around. Once they're frosted, place them in the refrigerator to set for about 15 minutes. Enjoy!
Notes
Baking Tips
- Don't over mix the wet mixture. Blend until it's combined, and then stir in the dry ingredients with a spatula.
- If you forgot to leave out your eggs, just add them to a small bowl with warm water. This will speed up the process!
- When measuring flours, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour.
- If you don't use parchment paper liners, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.
- Let the batter sit for a few minutes before you add it to your baking pan. The flours take a few minutes to fully absorb the liquid ingredients.
How to store leftovers
The cupcakes with or without frosting store best in the refrigerator. After about 5-7 days I would transfer any leftovers into an air tight glass container in the freezer. To defrost, just place the frozen cupcakes in the refrigerator the night before.Frequently Asked Questions
Do you have any other frosting suggestions?
If you're not interested in making your own, the brand Simple Mills makes a delicious dairy-free frosting that you can find at most grocery stores!
What makes these cupcakes Paleo friendly?
The base of the cupcakes are made with a blend of cassava flour and coconut flour which are both grain-free alternatives. I also used organic unrefined coconut sugar, and Lakanto powdered sugar for the frosting! If you're not Paleo, you could use regular organic powdered sugar.
Can I make these cupcakes Keto or lower in sugar?
Yes! Just swap the coconut sugar for Lakanto Golden Monkfruit, and the regular powdered sugar for Lakanto Powdered Sugar! (You can find both on Amazon or at most natural markets.) I actually use a combo of coconut sugar and monkfruit in most of my desserts to keep the sugar on the lower side.
Why do you bake them at two different temperatures?
I learned this trick on Instagram and it works great for making sure the cupcake or muffin top rises up higher! Just keep an eye out so you can switch the temperature down after 6 minutes.
Nutrition
Serving: 1gCalories: 191kcalCarbohydrates: 16gProtein: 3gFat: 13gSaturated Fat: 11gTrans Fat: 1gCholesterol: 49mgSodium: 215mgPotassium: 92mgFiber: 3gSugar: 7gVitamin A: 71IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!
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