With spring right around the corner, these coconut flour cupcakes are the treat you need to brighten up your day!
Can we talk for a minute about how my toddler can sprinkle toasted coconut onto cupcakes more artfully than I can?
I’m not even kidding. I was bent over the table, sprinkling little bits of coconut over each cupcake, when she reached across, grabbed a handful, and started helping.
The cupcakes in the picture are her cupcakes.
On another note, I really do try to make healthy treats. No really. I do.
Or at least, I try to make them partially healthy, ya know? Like switching from white sugar to unprocessed cane sugar, and investing in 50lbs of coconut flour so we can cut down on our grain consumption.
Honestly, I feel pretty good about these coconut flour cupcakes. Yes, there is some sugar, but it’s a dessert so… what’s the problem? And maybe I’m just grasping at straws, but I think the eggs offset that a bit (right?).
After all, eggs are a borderline superfood (right?). And speaking of which, I’m super excited that I just found a guy near town who sells free-range duck eggs! Gabriel tested allergic to chicken eggs over a year ago, which has made baking kind of complicated (thank the Lord for flax seed egg replacer!), so trust me – this is exciting! (Update, we raise our own duck eggs now.)
Duck eggs or chicken, it doesn’t matter, these coconut flour cupcakes were a huge hit. Soft, fluffy, and coconutty. Perfect. I can’t believe they’re grain-free!
If you’re looking for an indulgent icing that isn’t too heavy on the sugar to top these with, I highly recommend Italian Buttercream Icing. You’ll feel like a legit chef making that icing, but the mixer does all the heavy lifting for you.
Coconut Flour Cupcakes
Coconut Flour Cupcakes
Ingredients
- 1/2 cup light olive oil or melted coconut oil
- 2/3 cup sugar (I used evaporated cane sugar)
- 1/2 teaspoon salt
- 2 teaspoons gluten-free vanilla extract
- 6 large eggs
- 2 Tablespoons water (or milk)
- 1/2 cup coconut flour
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350º
- Whisk oil sugar, salt, vanilla, eggs, and water.
- Mix coconut flour and baking powder.
- Add flour mixture to egg mixture, and stir to combine well.
- Grease a dozen muffin cups, or line with paper cupcake liners.
- Fill each liner 3/4 full.
- Bake the cupcakes on the center rack of the oven for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from oven. Let them cool for five minutes before removing cupcakes from the pan to finish cooling on a wire rack.
- Cool completely before icing with your choice of icing – My favorite is Italian Meringue Buttercream, or whipped cream. Yum!
- Enjoy!
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Jayne says
Do you have a breakdown of nutrition facts for these cupcakes?
Shreya says
Could I use sunflower oil instead !
Elise says
Yes.
Ashley says
Hi, I want to make these today. Did anyone say they had good results with coconut sugar or cane sugar? My one daughter can’t have sugar 😞. Thank you
Steph says
Taste like baked eggs…
★
Kate says
Amazing!! Mine came out so light and fluffy!
I just need the nutritional info please?!
★★★★★
Mary says
Hi are These yummy looking cupcake low carb? Thank you!! And Your Little D has done such a super great job of Decorating The cupcakes. Good job!!.
Elise says
Hi Mary, No they’re not because of the sugar. Some have successfully substituted a low carb sweetener (I think it was a xylitol mix) to make them low carb though.
Becky Stephen says
I had my doubts. This was my first coconut flour recipe attempt. I substituted spenda for sugar, since we’re on keto. Oh Yum. This is delicious. And VERY easy. (I’m not much of a cook. If I can do it, anyone can do it.) Thanks so much.
Dee says
This sounds like a recipe I would try because I am grain free. However, I would use a sugar substitute to actually make it healthy. Your body doesn’t know whether you use regular white sugar or cane sugar! Sugar is SUGAR and all is poison. Once you eat it all acts the same in your body