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Frosted cupcakes on a metal rack.

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!
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 10 Cupcakes
Calories 191 kcal

Equipment

  • Cupcake Tin
  • Parchment Paper Cupcake Liners
  • Mixing Bowl
  • Whisk

Ingredients
  

Dry Ingredients

  • ½ Cup Cassava Flour
  • ½ Cup Finely Shredded Coconut
  • 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

  1. Don't over mix the wet mixture. Blend until it's combined, and then stir in the dry ingredients with a spatula.
  2. If you forgot to leave out your eggs, just add them to a small bowl with warm water. This will speed up the process!
  3. 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.
  4. 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.
  5. 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
Keywords coconut cream frosting, dairy free coconut frosting, gluten free coconut cupcakes, grain free coconut cupcakes, healthy coconut cupcakes, paleo coconut cupcakes
Did you make this recipe?Tag @freshwaterpeaches on Instagram!