Finding a gluten free cupcake recipe that doesn’t crumble while eating is a challenge. So I decided to look beyond the usual flours and decided coconut flour was the way to go. Coconut flour is an interesting one to work with. I have found I use less of it and you have to use liquid sweetener. If you don’t, the result is extremely dry. Not exactly something we want in our baked treats.
I made these vanilla coconut flour cupcakes for Easter dinner and they were a huge hit. I’m excited to share this recipe with you!
Before I do though, I want to share a secret with you. When bringing alternative and/or healthy dishes to parties, I don’t tell anyone I brought the dish. I leave it at the table with all the other food. People inevitably try everything. When they make a comment on how good it is, then I say something. I love the looks of surprise when they realize what they ate was healthy and they actually liked it. To ensure that my daughter and I don’t get contaminated I always bring a separate container just for us. So far this has worked out well.
And here is a video tutorial where I show you how to make them perfectly.
Vanilla Coconut Flour Cupcakes
- 1/3 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp pink himalayan sea salt
- 4 large eggs
- 1/3 cup coconut oil or grass-fed butter softened
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- Preheat your oven to 350°F .
- Combine all the dry in ingredients, and blend well.
- Add the wet ingredients to the dry ingredients and use a mixer to blend well. You can use a food processor, hand or standing mixer. Let the batter sit for a few minutes and mix once more.
- Fill cupcake liners about 3/4 of the way with batter. (Or an 8x8 cake pan and line with parchment paper.)
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from cake pan immediately. This is very important to keep them from falling. Cool completely before frosting.