Gluten-Free Coconut Cupcakes Recipe
Introduction
These gluten-free coconut cupcakes are a delightful treat that combines a tender crumb with the tropical flavor of coconut. Perfect for those avoiding gluten, they’re simple to make and can be frosted for an extra sweet finish.
Ingredients
- 1 cup gluten-free flour
- 1 cup coconut milk
- 2 large eggs
- 3/4 cup sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Step 2: In a large bowl, whisk together the gluten-free flour and sugar. Add the eggs and coconut milk, then mix until smooth and well combined.
- Step 3: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Step 4: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Step 5: Allow cupcakes to cool completely before frosting, if desired.
Tips & Variations
- For a richer flavor, toast shredded coconut and sprinkle it on top of the frosting.
- Substitute half the sugar with coconut sugar for a deeper caramel note.
- Try adding a teaspoon of vanilla extract or almond extract to enhance the flavor.
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Bring frozen cupcakes to room temperature before serving, and frost after thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of coconut milk?
Yes, regular milk can be used, but it will change the coconut flavor. For the best taste, coconut milk is recommended.
Is this recipe suitable for dairy-free diets?
Generally, yes, if you use dairy-free frosting options. The cupcake itself contains coconut milk and no dairy products, making it suitable for a dairy-free diet.
PrintGluten-Free Coconut Cupcakes Recipe
Delight in these moist and fluffy Gluten-Free Coconut Cupcakes, perfect for those avoiding gluten but craving a tropical twist. Made with creamy coconut milk and a tender gluten-free flour blend, these cupcakes offer a sweet coconut flavor, ideal for any celebration or a simple treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cupcake Batter
- 1 ½ cups gluten-free flour blend
- 1 cup coconut milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Optional Frosting
- 1 cup butter, softened
- 3 cups powdered sugar
- 2 tablespoons coconut milk
- ½ teaspoon vanilla extract
- Shredded coconut for garnish (optional)
Instructions
- Prepare the Batter: In a large bowl, whisk together gluten-free flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar until creamy. Gradually add coconut milk and vanilla extract to the egg mixture and mix well. Slowly combine the wet ingredients with the dry ingredients, stirring until a smooth batter forms.
- Fill Cupcake Liners: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners. Pour the batter evenly into each liner, filling them about 2/3 full.
- Bake the Cupcakes: Place the pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Make the Frosting (Optional): Beat softened butter until fluffy. Gradually add powdered sugar, mixing continuously. Add coconut milk and vanilla extract, beating until smooth and spreadable.
- Frost the Cupcakes: Once cupcakes are completely cool, spread or pipe the frosting on top. Garnish with shredded coconut if desired.
Notes
- Ensure your gluten-free flour blend contains xanthan gum or add ½ teaspoon for better texture.
- Coconut milk can be full-fat or light, but full-fat gives richer flavor.
- For a dairy-free frosting, substitute butter with vegan margarine.
- These cupcakes store well in an airtight container at room temperature for up to 3 days or refrigerated for 5 days.
- Make sure cupcakes are completely cooled before frosting to prevent melting.
Keywords: gluten-free cupcakes,coconut cupcakes,coconut milk dessert,gluten-free baking,cupcakes for gluten intolerance
