These darling coconut flour cupcakes are topped with a creamy vanilla bean frosting. Shredded coconut enhances the coconut flavor and adds extra texture to every bite.
Slideshow: Cupcake Recipes
3/4 cup sifted coconut flour
1 teaspoon baking powder
1 teaspoon kosher salt
6 large eggs
3/4 cup light agave nectar
1/2 cup coconut oil
3 tablespoons whole milk (or almond milk)
1 tablespoon pure vanilla extract
1/2 cup butter, softened
2 cups confectioners’ sugar
1 teaspoon whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Unsweetened shredded coconut, for garnish
How to Make It
Step 1 Make the Cupcakes
Preheat the oven to 350º. In a large bowl, whisk together the coconut flour, baking powder and salt until blended. Whisk in the eggs, agave nectar, coconut oil, milk and vanilla until completely blended and smooth.
Step 2 Make the Cupcakes
Divide the batter equally between 12 lined muffin cups and bake for 20 minutes or until golden and a toothpick inserted in the center comes out clean. Transfer the baking tin to a wire rack and let the cupcakes cool for 10 minutes. Carefully remove the cupcakes from the tin and place on the wire rack to cool completely.
Step 3 Meanwhile, Make the Frosting
In a large mixing bowl or stand mixer, beat together the butter, confectioners’ sugar, milk, vanilla and salt until smooth and fluffy, about three minutes.
Step 4 Meanwhile, Make the Frosting
Frost the cupcakes, garnish with the shredded coconut and serve or store in an airtight container for up to two days.
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