Vanilla Coconut Flour 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!