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vanilla coconut flour cupcake

Vanilla Coconut Flour Cupcakes

Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Servings 6 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.


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!