Here’s another simple yet amazing coconut flour recipe that will surely captivate your heart. These spectacular cupcakes are gluten-free and not only easy to make, but they are also the most delicious ones to add that simple pleasure back to you and yours!

Gluten Free Vanilla Coconut Cupcakes

Ingredients

1/2 cup melted organic butter
2/3 cup coconut sugar
1/2 tsp North Atlantic salt
1/2 cup sifted organic coconut flour
1 tsp baking powder (aluminum and GMO free)
2 tsp real vanilla extract (gluten free)
6 large organic eggs
2 tbsp of whole organic milk
1/2 cup shredded coconut, toasted (for topping)

 

Frosting  (you can also use plain organic yogurt instead to avoid extra sugar)

1/2 cup (8 tablespoons) organic butter
1 tsp gluten-free vanilla extract
2 1/2 cups glazing sugar
2 tbsp whole milk

Procedure

1. Preheat the oven to 350°F, and line a two six-muffin pans with 10 paper cupcake liners.
2. In a large bowl, whisk together 2 tablespoons of milk, 1/2 cup  melted butter, 2/3 cup coconut sugar, 1/2 teaspoon salt, 2 teaspoons vanilla extract, and six large eggs.
3. In a separate mixing bowl, add 1/2 cup coconut flour and 1 teaspoon baking powder.
4. Add the dry mixture to the wet ingredients, and mix well
5. Evenly divide  batter among the ten muffin cups, filling each cup 3/4 full
6. Bake the cupcakes on center rack of your oven about 20 minutes, until toothpick pushed into the center of a cupcake comes out clean.
7. Take the cupcakes out of your oven. Let them cool in a pan for five minutes, then transfer them to a rack to cool completely before you put on the frosting.
8. To make frosting, you can beat 1/2 cup butter until it becomes fluffy. Then, mix in a pinch of salt and one teaspoon of the vanilla extract.
9. Add 2 1/2 cups glazing sugar and 2 tablespoons milk, and beat mixture until smooth. Add additional sugar (up to 1/2 cup) to make a smoother, more spreadable frosting.
10. Scoop the frosting into a gallon-sized Ziplock bag and snip off one of the corners with scissors. Pipe the frosting onto the cupcakes, and sprinkle them with a little toasted coconut.
11. Serve! These cupcakes can be great while still warm, but will keep in airtight plastic container for one week if put in a cool dry place.

NOTE: If you are going the yogurt route for your frosting, you will want to eat whatever you have topped right away!

See Also Vanilla Coconut Flour Cupcakes: Easy + Gluten-Free

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