Healthy cupcakes? These coconut flour cupcakes are gluten free and dairy free topped with homemade chocolate coconut frosting!
These delicious coconut flour cupcakes are topped with dairy free chocolate frosting and sprinkled with shredded coconut.
Coconut Flour Cupcakes
- 6 Eggs
- ½ Cup Coconut Oil, Melted
- ⅔ Cup Coconut Sugar
- ½ Teaspoon Sea Salt
- 2 Teaspoons Vanilla Extract
- ½ Cup Coconut Flour
- 1 Teaspoon Baking Powder (I use this grain free baking powder)
- Preheat oven to 350 degrees
- Mix dry ingredients together in a mixing bowl.
- Stir the melted coconut oil into the dry ingredients.
- Add eggs and vanilla extract to the batter and mix until incorporated.
- Line muffin tins with cupcake liners.
- Pour batter into each cup, filling ¾ the way full.
- Bake cupcakes for approximately 20 minutes or until golden on top.
- Cool before frosting.
- 6 Eggs
- ½ Cup Coconut Oil, Melted
- ⅔ Cup Coconut Sugar
- ½ Teaspoon Sea Salt
- 2 Teaspoons Vanilla Extract
- ½ Cup Coconut Flour
- 1 Teaspoon Baking Powder (I use this grain free baking powder)
- Preheat oven to 350 degrees.
- Mix dry ingredients together in a mixing bowl.
- Stir the melted coconut oil into the dry ingredients.
- Add eggs and vanilla extract to the batter and mix until incorporated.
- Line muffin tins with cupcake liners.
- Pour batter into each cup, filling ¾ the way full.
- Bake cupcakes for approximately 20 minutes or until golden on top.
- Cool before frosting.
Now it’s time to make the frosting…
Dairy Free Chocolate Frosting
- 1 Can Coconut Cream, Cold
- ⅔ Cup [easyazon_link keywords=”Soy Free Chocolate Chips” locale=”US” tag=”thecocmam-20″]Soy Free Chocolate Chips[/easyazon_link]
- Open cold coconut cream and pour off any liquid.
- Melt chocolate chips in a small saucepan over low heat.
- Once melted take off the heat and mix in the coconut cream.
- Refrigerate chocolate frosting for approximately 20 minutes or until it’s cold.
- Use a mixer to whip the frosting up to make it fluffy and spreadable.
- 1 Can Coconut Cream, Cold
- ⅔ Cup Soy Free Chocolate Chips
- Open cold coconut cream and pour off any liquid.
- Melt chocolate chips in a small saucepan over low heat.
- Once melted take off the heat and mix in the coconut cream.
- Refrigerate chocolate frosting for approximately 20 minutes or until it's cold.
- Use a mixer to whip the frosting up to make it fluffy and spreadable.
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Made your plain coconut cake…beautiful….thank you for sharing your recipe
These coconut flour cupcakes are HEAVENLY!! I replaced the coconut sugar with honey and 1 tsp of the vanilla with almond extract. I also added 1 cup of organic quick oats to my doubled batch…kids loved them!!!
Hello,
Great recipes! thank you so much!
Just wondering..is coconut cream the same as coconut milk? The type in the can?
Thank you!
Tia Alexander
Coconut cream can be scooped off the top of coconut milk. If you’re using canned coconut milk, refrigerate it overnight then open it and pour the liquid out and scoop out the cream.
Cupcakes just cooled and I tried one…….they turned out greasy and inedible – I’m so disappointed. Not sure why, I followed the recipe. 🙁 I do love your site though!
Just wondering if you have the nutritional value on the cupcakes…..Thank You
I made these for a celiac friend. They turned out great! I didn’t make the frosting but instead put chocolate chips in the batter. They were yummy! Thanks!
They came out amazing!
I’m so glad you like them! 🙂