Gluten-Free Coconut Cupcakes (Vegan, Allergy-Free)
These ultra-coconutty Gluten-Free Coconut Cupcakes are vegan, allergy-free, and so easy to make! A healthy coconut cake made with coconut milk, coconut oil, and shredded coconut; baked and topped with a delicious dairy-free coconut buttercream frosting with toasted coconut shreds! A perfect dessert recipe for any occasion!
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Time: 25 minutes
- Yield: 12 Cupcakes 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
Coconut Cupcakes:
- 1 1/2 Cups Gluten-Free Baking Flour
- 1/2 Cup Finely Shredded Unsweetened Coconut
- 1 Tsp Baking Powder
- 1 Cup Granulated Erythritol (or preferred granulated sugar)
- 1 Prepared Bob's Red Mill Egg Replacement
- 1 Cup Light Unsweetened Canned Coconut Milk
- 1/4 Cup Unrefined Virgin Coconut Oil (room temperature)
- 1/2 Tsp Coconut Extract*
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
Coconut Buttercream Frosting:
- 1 Stick of Softened Vegan/Soy-Free Butter (I use Melt)
- 3 Cups Powdered Erythritol (or preferred powdered sugar)
- 1-3 Tsps of Light Unsweetened Canned Coconut Milk (as needed)
- 1/2 Tsp Coconut Extract
- 3/4 Cup Finely Shredded Unsweetened Coconut
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all the dry cupcake batter ingredients and whisk together. Then add the wet and mix together to form your batter.
- Line or grease a standard cupcake pan for 12 cupcakes. Add about 2-3 tablespoons of the cupcake batter to each mold.
- Bake the cupcakes for 20-22 minutes, until a toothpick comes out mostly clean. Allow the cupcakes to cool slightly before transferring them out of the pan and onto a wire rack to cool completely.
- To make the frosting, combine the softened stick of butter and powdered sweetener in a bowl and cream them together with a hand mixer or stand mixer. Add the coconut milk as needed as well as the coconut extract, until smooth.
- Add the finished frosting to a pastry gun, pastry bag, or use a knife to frost the cooled cupcakes to your liking.
- Sprinkle 1/4 cup of the untoasted shredded coconut on the frosted cupcakes.
- Toast the rest (1/2 cup) of the shredded coconut in a non-stick pan on the stove (about 1 minute over medium-low heat). Sprinkle this toasted coconut on the cupcakes as well.
Notes
*You can use all coconut extract (1 tsp) or all vanilla (1 tsp), depending on what you have on hand.
Nutrition
- Serving Size: 1 Cupcakes
Find it online: https://strengthandsunshine.com/gluten-free-coconut-cupcakes/