Gluten-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
Scale
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.
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Find it online: https://recipeswithria.com/gluten-free-coconut-cupcakes-recipe/
