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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Kristi says
I am not a cupcake fan, but I really like these. I didn’t even use any icing! Can you tell me the net carb count or provide nutrition info please?
★★★★
Rachel says
I made these and they were delish! The only thing I changed was I used 1/2 cup swerve powdered “sugar” in place of real sugar to make them lower carb. I used melted coconut oil. I also was out of vanilla extract so I thought Hm..I wonder what my water enhancer would taste like in it, so I used blueberry lemonade and it was a lovely flavour! One thing though, it sticks a lot to paper liners so I think next time I will just grease the pan VERY well and try without the paper liner unless anyone has any tricks to keep it from sticking to paper.
★★★★
Mauri says
I am not sure why I made a recipe that has so much oil in it. It was a mistake. That’s why I usually dont follow pinterest recipes…my husband stuttered at how oily these are. Not our jam at all.
★★