These gluten-free coconut cupcakes are also refined sugar-free and paleo, but they’re super moist, exceptionally fluffy, and packed with delicious coconut flavor! And just try to resist eating that coconut cream frosting all by itself!
Hey, guess what? My sister Tessa’s birthday is coming up! (We won’t delve into how old she’s turning because I’m, ahem, older.)
When we were little I tried to sell her to a neighbor for a stick of gum and a tootsie roll but now that we’re grown-ups I wouldn’t trade her for all the gum in the world. Probably not all the tootsie rolls either but that depends on the day.
I really like tootsie rolls.
Despite the fact that she hates cheesecake, my sister is a pretty neat person. She was the first person EVER to subscribe to my blog. She’s always there to let me bounce recipe ideas off of her and she’s never once told me that Cookie’s wardrobe is too extensive.
And now I have to brag a little because she’s too modest to do it herself: she’s published three adorable books about Disney princesses and has more on the way. I’m petitioning for her to name a character in her next book Cookie but so far she hasn’t agreed.
She also works in visual effects for TV shows and even has an IMDb page. Spoiler alert: her credits include Game of Thrones and Stranger Things.
I’ve never made it through a whole episode of either one. I KNOW! Feel free to leave a comment telling me I’m crazy. . .
Tessa may not like cheesecake but she loooooves coconut. Loves the way I love chocolate. (And cheesecake.)
Being someone who’ll take any excuse to bake cupcakes, I thought I’d make a batch of coconut cupcakes in her honor.
These gluten-free coconut cupcakes are also refined sugar-free and 100% paleo so our mother and sister Jill can enjoy them too. But it should be noted that, because my family lives elsewhere, I had to eat them all myself, over the course of a week (they freeze beautifully–just let them sit at room temp for awhile before you eat them).
Such is the life of a food blogger.
It should also be noted that I liked them so much I’ll make (and eat) another batch for Easter. The lack of refined sugar balances out all the Cadbury eggs I plan on eating right?
If you like a little chocolate with your coconut try the frosting from these paleo donuts instead of the coconut cream frosting I used. It would be delicious!
Happy birthday, dear Tessa! I hope you have the best one yet and I also hope you eat some coconut cupcakes, gluten-free or otherwise.
Because that’s how I’m going to spend your special day. Love you!
If you make these gluten-free coconut cupcakes, let me know what you think with a comment and recipe rating below! Post a pic on Insta too–tag @theitsybitsykitchen so I can see!
- 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.
Adapted from Paleo Desserts for Dummies