Easy to make and packed with coconut, these gluten-free coconut cupcakes are also paleo and refined sugar-free. They’re a delicious dessert for spring or any time of year!
This post was originally published in March of 2018. I’ve updated the post with new photography but the recipe is the same.
Just in time for spring baking, here are some gluten-free coconut cupcakes! And guess what? They’re paleo—meaning grain-free and refined sugar-free—too!
You GUYS! If you have people in your life who avoid gluten and/or sugar then I’ve gotcha covered. These cupcakes were a hit with my paleo friends but they’re yummy enough that even I ate two. (And by two you know I mean three.)
Why you’ll love these gluten-free coconut cupcakes:
- You don’t need a stand mixer to make them!
- They’re freezable so you can make them ahead for times when a cupcake craving strikes
- They’re super EASY to make
Gluten-Free Coconut Cupcakes, Step by Step
Combine almond flour, baking soda, salt, and coconut in a small mixing bowl and stir to combine.
Stir together coconut milk, eggs, coconut butter, coconut oil, honey, and vanilla in a second mixing bowl.
Gently fold the dry ingredients into the wet ingredients with a rubber spatula, then divide the batter between six paper-lined muffin cups. Bake about 20 minutes, until a toothpick inserted into the cupcakes comes out clean.
Cool the cupcakes, then beat chilled coconut cream (NOT cream of coconut) until it’s very light and fluffy. Beat in some honey and vanilla if you want, frost your cupcakes, and SERVE!
Gluten-free coconut cupcakes: just the thing to make Easter (or any given Sunday) that much sweeter :). Bake yourself a batch and enjoy!
Did you make these gluten-free coconut cupcakes? Let me know what you think with a comment and a rating below! And post a pic on Insta too–tag @theitsybitsykitchen so I can see your gorgeous creations!
- 1 cup + 2 tablespoons almond flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup unsweetened shredded coconut + more for garnish if desired
- 1/2 cup full-fat coconut milk
- 2 large eggs at room temperature
- 2 tablespoons coconut butter
- 2 tablespoons coconut oil melted
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- 1 13-ounce can coconut cream, refrigerated overnight*
- 1 teaspoon vanilla extract
- 2 to 3 teaspoons raw honey more or less to taste (optional)
- tiny pinch of salt
Preheat the oven to 350 degrees. Line 6 muffin cups with cupcake liners and set pan aside.
Mix the almond flour, baking soda, salt, and coconut in a small mixing bowl. In a second bowl, stir together the coconut milk, eggs, coconut butter, coconut oil, honey, and vanilla until well combined. Gently fold the dry ingredients into the wet ingredients with a rubber spatula.
Divide the batter between the prepared muffin cups, filling each almost to the top, and bake about 18 to 20 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
Cool cupcakes in pan for 10 minutes, then carefully transfer to a wire rack to cool completely before frosting.
Chill a medium mixing bowl in the freezer for 10 minutes.
Open the can of coconut cream (or coconut milk) and scrape the solids off the top with a spoon. Discard the water at the bottom.
Place the cream in the chilled bowl and beat with an electric mixer set to medium until very fluffy. Add the vanilla, honey (if using), and salt and beat to combine. Taste and add additional honey if desired.
Spread the frosting over the cupcakes and top with additional unsweetened coconut if desired. (I toasted my coconut first to add a little color.)
*If you can’t find cans of coconut cream at the store, refrigerate a can or two of full-fat coconut milk overnight. The cream will solidify at the top and you’ll need a little more than a cup.
Uneaten cupcakes can be stored in the fridge for up to 2 days or in the freezer (wrapped well) for up to 2 months.
Adapted from Paleo Desserts for Dummies