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 

Emily Farris
April 2014

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Credit: © Emily Farris

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
Makes 12
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Ingredients

Cupcakes
Frosting

Directions

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.

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  • 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.

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.

  • 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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