Name: Grain-Free Toasted Coconut Cupcakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1/4 cup butter, melted; 3 eggs; 3 tablespoons coconut sugar or preferred sweetener; 1 teaspoon vanilla extract; 1/4 cup coconut flour; 1/4 cup unsweetened shredded coconut; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 to 2 tablespoons unsweetened shredded coconut

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These grain-free toasted coconut cupcakes stay moist and buttery! They don’t get dry like so many other coconut flour recipes.

Baking with coconut flour can be a mystery. It often acts like thousands of little sponges sucking up liquid and making everything it touches as dry as desert sand. Not so with this recipe! The generous amount of butter and eggs keep these cupcakes soft and cakey while adding lots of protein and healthy fats, and the coconut flour and toasted coconut give them a deep coconutty flavor.

This recipe was adapted from the recipe for vanilla cupcakes written by Bruce Fife, N.D., in his book Cooking with Coconut Flour. It’s a great book for anyone wanting to easily transition to cooking with coconut!

Grain-Free Toasted Coconut Cupcakes

Yield: 6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Soft and buttery cupcakes with an excellent toasted coconut flavor.

Ingredients

Batter

1/4 cup butter, melted
3 eggs
3 tablespoons coconut sugar or preferred sweetener
1 teaspoon vanilla extract
1/4 cup coconut flour
1/4 cup unsweetened shredded coconut
1/4 teaspoon baking powder
1/4 teaspoon salt

Topping

1 to 2 tablespoons unsweetened shredded coconut

Instructions

Preheat your oven to 400°F.
In a medium-sized bowl, mix the melted butter, eggs, sweetener, and vanilla together with a whisk.
Add the coconut flour, shredded coconut, baking powder, and salt to the wet ingredients and stir well to combine.
Evenly fill six muffin tins or silicone muffin cups with the batter. Don't forget to grease your muffin tins if needed. Top each cupcake with the shredded coconut topping.
Bake the cupcakes for 15 minutes.
Remove the cupcakes from the oven and let them cool completely before serving.

Ray

Tuesday 26th of November 2024

Hi. What size muffin cups did you use ? Are they mini ?

Tuesday 10th of December 2024

@Ray, any chance you can link to them ?

Butter For All

Thursday 28th of November 2024

Hi Ray, They are not mini but they are a little bit smaller than a standard muffin cup. I honestly thought I was buying standard size silicone cups and they were a little bit smaller than my original set. I hope that's helpful.

Mandy

Friday 4th of February 2022

I love these, I also put blueberries inside. Do you know roughly how many carbs one of these cupcakes has?

Tuesday 15th of February 2022

Hi Mandy!

Blueberries sound great in these cupcakes! I don't usually provide nutrition information because people tend to use a variety of different ingredients but you should be ale to calculate carbs easily by add the coconut flour and coconut flakes carb counts together. I like to use the FoodData to look up specific foods! Hope that is helpful!

Courtney

Yuna

Wednesday 15th of September 2021

I had a doubt as it didn't look as a usual cupcake mixture when I mixed all ingredients but it turned out well! Thanks!

Monday 27th of September 2021

Hi Yuna!

I'm so pleased to hear it! I love the texture of the final cupcakes!! Thanks for the positive feedback!

Debby

Thursday 28th of November 2019

So I tried these this morning and oh so good, pleasantly surprised

Hi Debby!

So happy you liked them! Thanks so much for stopping by with the nice feedback!

-Courtney

Wendy

Saturday 24th of March 2018

Super easy to make and very delicious!!! Thanks!