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gluten-free coconut cupcakes with coconut sprinkled around them

Gluten Free Coconut Cupcakes with Creamy Coconut Frosting

Gluten-free coconut cupcakes with coconut frosting are delicious whether you have to eat gluten-free or not.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 40 minutes
Servings 6 cupcakes
Author Kelsie



  • 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



  1. Preheat the oven to 350 degrees. Line 6 muffin cups with cupcake liners and set pan aside.
  2. 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.
  3. 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.
  4. Cool cupcakes in pan for 10 minutes, then carefully transfer to a wire rack to cool completely before frosting.


  1. Chill a medium mixing bowl in the freezer for 10 minutes.
  2. 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.
  3. 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.
  4. Spread the frosting over the cupcakes and top with additional unsweetened coconut if desired. (I toasted my coconut first to add a little color.)

Recipe Notes

*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.