Coconut Flour Cupcakes

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
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  • Servings: Makes 12


  • 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 this recipe

  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.

  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.

  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.

  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.

Contributed By Photo © Emily Farris Published April 2014

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