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Agave syrup adds a mellow sweetness to the batter of these delicious gluten-free cupcakes, which are slathered with a tart lime buttercream. Slideshow:  Cupcake Recipes 

March 2014


Credit: © Emily Farris

Recipe Summary test

20 mins
40 mins
Makes 12




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, oil, milk and vanilla until completely blended and smooth.

  • Divide the batter equally between 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, lime juice, one teaspoon of zest, vanilla and salt until smooth and fluffy, about 3 minutes. Frost the cupcakes, garnish with the remaining lime zest and shredded coconut, and serve or store in an airtight container for up to two days.