Coconut Flour Cupcakes


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.

Image shows a close up of three cupcakes with white frosting, with text that reads "Coconut Flour Cupcakes grain & dairy free"

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

Image shows a yellow cupcake with white frosting, with a bite taken from it with a fork


Coconut Flour Cupcakes

These coconut flour cupcakes are allergy-friendly and delicious.

  • Author: Elise




  1. Preheat oven to 350º
  2. Whisk oil sugar, salt, vanilla, eggs, and water.
  3. Mix coconut flour and baking powder.
  4. Add flour mixture to egg mixture, and stir to combine well.
  5. Grease a dozen muffin cups, or line with paper cupcake liners.
  6. Fill each liner 3/4 full.
  7. 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.
  8. Remove the cupcakes from oven. Let them cool for five minutes before removing cupcakes from the pan to finish cooling on a wire rack.
  9. Cool completely before icing with your choice of icing – My favorite is Italian Meringue Buttercream, or whipped cream. Yum!
  10. Enjoy!

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  1. HI! I am unfamiliar with GF baking, but want to have a cupcake option available for a birthday party this weekend. I just wanted to double check that it is only 1/2 cup of coconut flour? Does this make a dozen regular size or mini cupcakes? These look amazing!

    1. Yes, it makes a dozen regular sized cupcakes. A little bit of coconut flour goes a long way. 🙂

  2. While these are a good idea, I didn’t care for them. It was like eating a corn meal muffin. Too heavy and eggy. I’m wondering if they can be lighted up by using less eggs and maybe whipping the egg whites and folding them in to aim for a lighter result. I’m a very experienced baker but would consider tweaking this recipe a little.

    1. I haven’t tried it with this particular recipe, but I just finished a paleo chocolate cupcake recipe, and in that I used one cup of honey, and increased the flour to 2/3 cup. Hope that helps! 🙂

    1. The first time I made these I didn’t melt the coconut oil and they were very greasy. Then the second time I made them I melted the oil and didn’t use cupcake liners, so they turned out much better.

  3. I love this recipe. I have made them several times. I am using 3T Xylitol and 1 T Liquid Stevia instead of sugar. Mine aren’t as fluffy and good looking at yours are. I need to bake them til they are golden like you did. Fab photo.

    1. I haven’t, and I’m not sure it would work without a lot of changes – primarily replacing the protein found in the eggs with something – maybe pea protein – for structure.

      Sorry I’m not helping much.

  4. I made these today and substituted flax “eggs” for the eggs and coconut sugar instead of regular sugar.

    They were very dark in color (brown) and the center did not seem to bake correctly either.

    Do you have any suggestions to help prevent this? I also live at a higher altitude. Would that be part of the problem?

    1. I honestly think it’s probably the flax egg. I’m guessing it lacks the protein needed to for structure, which prevents them from rising and setting up. Sorry it didn’t work out!

  5. I made those today and they’re really tasty. Super moist and super fluffy. A bit too sweet though, so next time I will reduce the amount of sugar. Thanks for the recipe!

  6. I am so glad you shared this recipe! It’s going to help our little Elise have a healthy birthday treat! Thank you.

  7. Making these right now as we speak. The batch didn’t make a full dozen of cupcakes, I ended up having to turn up my oven to bake longer as 18-20 mins was not long enough. Hopefully they come out tasting good. They seem to be grainy.

  8. These turned out so well for me! Super light and fluffy with an awesome flavor. I cooked them for 20 minutes and they were perfectly golden. As someone who is GF and loves (I mean loves) cake I am very happy to have found this recipe. Thank you!!

  9. Can I use Stevia instead of sugar, if so how much? I am on a Keto Dieto and I would love to bake these but I can´t with the sugar.

    Thank you

    1. I’m not very experienced baking with stevia, so I’m not sure. However, sugar acts as a liquid in baking, so you’ll definitely have to adjust for it.

  10. These taste good! and I happy to have found this recipe simple and straight forward. My only trouble was they dropped in the center once I took them out of the oven ;-I should the egg mixture be fluffy before you add the flour in?

    I will try again tomorrow. Praying for more success:)

    1. Hmmm. Maybe they just needed more time in the oven? That’s usually the reason for cake dropping as it cools. 🙂

  11. My cupcakes ended up cornbready texture as well, which I’m not sure how to fix. I added lemon juice instead of water to mine though. Lemony. Yum!!

  12. Do you think it would be possible to substitute the eggs for apple sauce? The little boy I want to make these for can’t have nuts, eggs, or dairy and it’s so difficult to find a recipe for cupcakes that doesn’t contain any of those.

    1. I’m not sure that would work, because of the lack of protein and binding substance. Coconut flour doesn’t hold together on it’s own without something like egg. Sorry!

    2. Wacky Cake recipe would work – i have been making it for over 2 years for my little boy! it’s delicious.

  13. This looks really good! So you made these for your son with the flaxseed replacement? My son is allergic to eggs to =( I haven’t tried the duck eggs so i need to do that. Thank you this may be a great hit for his birthday.

  14. Elise, I would love to try and make these. I am looking to make a moist and fluffy cupcake using coconut or almond flour. I have only recently started experimenting. Would I be able to substitute the oil for butter instead?

  15. Why did my cupcakes fall? Tried the recipe twice but happened both times when I took them out of the oven. Please help.

  16. Just made these! Delicious!

    Another person mentioned a similarity to cornbread… It’s true that it’s a bit like cornbread because of the cornmeal-y consistency … but the coconut brings out the dessert side! For me it was sweet enough without having to add any icing.

    Will definitely make again!
    And will be trying out the chocolate version as well!
    Thanks so much

    1. I am wondering if the coconut flour is responsible for the graininess. ???? I might try leaving out all or most of the sweetener on purpose to see if they could be used like corn muffins with chili. I do Keto and make a mean Keto chili!

  17. I put this in an 8 inch square cake pan instead of cupcakes and baked it for 25 minutes. It had great texture and was moist and delicious!

  18. They are very good but I would like to see the calories, fat ext brake down and some sugar free options. I added stivia.

  19. Hi, I’m wondering if I can use flax as a good replacement for 6 eggs. Also, can this be made into a small cake instead of cupcakes?

    1. Several readers have told me that they’ve successfully made these into a cake, however, I’m not sure whether the flax would have the same structural affect as real eggs.

  20. I really wanted to love these but all I could taste was egg and baking soda. They were also very greasy. Followed recipe exactly except I only used egg whites because I can’t have the yolks. Maybe some tweaking would improve texture and taste.

  21. Hello there,
    Can’t wait to make these, they look delicious.
    Do you think I could leave out the sugar and replace it with a banana?


  22. Were moist and delicious, everyone loved them. Made them as mini-cupcakes and had a can of whipped topping so everyone could add their own, if desired. Had a problem with them sticking to the pan, had greased it with butter. Going to try it with cupcake liners next time. Coconut oil became clumps when added to cold liquid and looked really greasy while cooking – but resulting product was perfect!

  23. Thank you for this recipe. These turned out perfect for me. To suit me, I swapped the olive oil/coconut oil for avocado oil and sugar for cofectioner swerve.

  24. I have multiple food allergies and have to adhere to a strict Paleo/nut-free diet. These were sooooo good! Thank you so much for sharing!

  25. These cupcakes are not bad, but I found them to be too eggy (which I expected from the amount called for in the recipe). They taste pretty good with icing! Thanks for sharing the recipe

  26. I used your recipe to make donuts today, but made some adjustments to make them Keto. I used erythritol instead of sugar and added sparkling water which gave them a good fluffy, spongy texture. I then coated them in erythritol and cinnamon, and some erythritol and milk icing. They were a hit in my house ????

    1. Hi, could you let me know how much sparkling water you used and the amount of sugar replacement. Thank you!

  27. 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

  28. 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!!.

    1. 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.

  29. 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.

  30. 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

  31. 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?

  32. 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.

  33. 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.

  34. I love coconut and am gluten/dairy free so these muffins were a dream come true! I would suggest getting the eggs to room temperature before blending with coconut oil to prevent lumping. I used monk fruit for the sweetener and it worked perfectly. This reduces the carbohydrates for those on a keto diet. The muffins were absolutely delicious!.

  35. Awesome. I added cinnamon and used swerve to sweeten. I used 1 cup coconut flour not a half. I increased the coconut oil as well. It made 13 cupcakes

  36. I needed to add more coconut flour, since the batter was much too runny with just 1/2 cup. Maybe because my hen’s eggs are bigger than the author’s duck eggs? They turned out great, even though my coconut flour was quite old. Not sure if I’ll even bother frosting them.

  37. I didn’t realize that vanilla ever had gluten in it. Amazing. It’s a good thing they make gluten free vanilla for those who have gluten intolerance.

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