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Vanilla Coconut Flour Cupcakes

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.

IMG_20140420_165552

vanilla coconut flour cupcake

Vanilla Coconut Flour Cupcakes

5 from 1 vote
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 cupcakes

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

I like to top these with a butter cream or cream cheese frosting if you can tolerate dairy. I haven't found a non-dairy homemade frosting I like yet. I haven't given up though!
Update: I have a great frosting recipe on my blueberry lemon cupcakes!

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19 thoughts on “Vanilla Coconut Flour Cupcakes”

  1. michelle vandamme

    Hi There!

    Greatings from Belgium!
    I really Love Love Loved your cupcakes. They’re just perfect! Light, fluffy and just delicious. I made them with stevia and they turned out really good.

    So, Thank you for this lovely recipe.

    1. Marian Mitchell

      Hi Michelle! I’m SO happy to hear you love the cupcakes and the stevia works well! That’s great to know. I hope you have a wonderful day!

    1. You sure can Start with a tablespoon at a time until you reach the desired taste of chocolate! I like to add a pinch of salt when adding cocoa. I think it brings out the flavor more.

    1. Marian Mitchell

      Hi Jas, you can use 1/3 cup then also add 1 tablespoon water to help offset the lack of liquid for the coconut flour.

    1. Hi Martha,

      Thank you for pointing that out. I updated the recipe after some experimentation. The recipe and video are a couple years old but still great! Both work well. The baking soda makes them a bit more firm while the baking powder makes them lighter and more fluffy.

  2. Just made these cupcakes and they taste wonderful. I used an avocado chocolate frosting recipe and my husband loves them.

  3. Hello

    I just found your recipe and would love to try making the cupcakes but i’m a little confused about the cup measurements, I live in the UK and I don’t think that our cup sizes are the same. Would it be possible for you to send me the recipe in grams please, also if I use erythritol as a sweetener how much do I add?

    Many thanks

    1. Marian Mitchell

      Hi! Thank you so much for reaching out.
      In grams:
      37.33 grams coconut flour
      3g baking soda
      2g sea salt
      4 large eggs
      75g butter or coconut oil
      113g erythritol (to replace the honey)
      4g vanilla extract

      I googled these measurements. Please let me know how they turn out! Take care!

  4. Hello
    I want to try your recipe , but want to change the butter for gee and the honey for stevia what would be the measurement in grams please ?
    TIA.

    1. I’ve never made them with ghee or stevia so I could not tell you the measurements, unfortunately. I’m sure with ghee it’s the same as with butter or coconut oil. If you look under the video, many people have used stevia and they might have the measurements there. You will need to add liquid if you use stevia though.

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About Us

Hi friend!

I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

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