I remember the first time I baked with coconut flour. I was trying to cut out gluten but still craved something sweet.
The result?
A batch of cupcakes that my friends couldn’t believe were gluten-free!
These Vanilla Coconut Flour Cupcakes are moist, light, and naturally sweetened, with a hint of tropical coconut that pairs perfectly with vanilla.
Plus, they’re packed with fiber, making them a guilt-free dessert you can feel good about eating.
Tips for Best Results
- Don’t skip the eggs! Coconut flour needs a lot of moisture, and eggs help give the cupcakes structure.
- Use fresh ingredients: Locally sourced maple syrup and organic eggs make all the difference in flavor.
- Substitutions: If you’re out of almond milk, try using oat or regular dairy milk. Want a bit of zest? Add a teaspoon of lemon or orange zest to the batter.
Serving Suggestions
I love topping these cupcakes with a dollop of whipped coconut cream and a sprinkle of toasted coconut flakes. They’re also delicious with fresh berries on the side for a refreshing twist.
Vanilla Coconut Flour Cupcakes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Moist, fluffy, gluten-free vanilla cupcakes made with coconut flour, perfect for a healthy dessert.
Ingredients
- ½ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 4 large eggs
- ½ cup maple syrup (or raw honey)
- ¼ cup coconut oil, melted
- 1 tablespoon vanilla extract
- ¼ cup unsweetened almond milk
Instructions
- Preheat the oven: Set it to 350°F (175°C) and line a cupcake tin with paper liners.
- Mix the dry ingredients: In a large bowl, whisk together the coconut flour, baking soda, and sea salt.
- Whisk the wet ingredients: In a separate bowl, beat the eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk until smooth.
- Combine: Slowly add the wet mixture to the dry ingredients, stirring until well blended. Coconut flour absorbs liquid quickly, so give it a minute to thicken.
- Scoop into the liners: Fill each cupcake liner about ¾ full. This batter won’t rise much, so don’t worry about overflow.
- Bake: Pop the tray into the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
These cupcakes store well in an airtight container for up to 3 days at room temperature. You can also freeze them for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 8g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
