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Gluten-Free Coconut Cupcakes (Vegan, Allergy-Free) Recipe

Gluten-Free Coconut Cupcakes (Vegan, Allergy-Free) Recipe
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★★★★★

4.9 from 19 reviews

Delight in these fluffy and moist Gluten-Free Coconut Cupcakes that are also Vegan and free of common allergens. Topped with a creamy coconut frosting and toasted coconut flakes, these cupcakes are a tropical treat for any occasion.

Ingredients

Scale

Dry Cupcake Batter:

  • 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)

Wet Cupcake Batter:

  • 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

Frosting:

  • 1 Stick of Softened Vegan/Soy-Free Butter (e.g., Melt brand)
  • 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

  1. Preheat the oven to 350°F.

    2. In a large mixing bowl, combine all the dry cupcake batter ingredients and whisk together. Then add the wet ingredients and mix to form the batter.

  2. Line or grease a standard cupcake pan for 12 cupcakes.

    3. Add about 2-3 tablespoons of the cupcake batter to each mold.

  3. Bake the cupcakes for 20-22 minutes, until a toothpick comes out mostly clean.

    4. Allow the cupcakes to cool slightly before transferring them out of the pan onto a wire rack to cool completely.

  4. To make the frosting, cream together the softened butter and powdered sweetener.

    5. Add coconut milk and coconut extract as needed until smooth.

  5. Add the finished frosting to a pastry gun, bag, or use a knife to frost the cupcakes.
  6. Sprinkle 1/4 cup of untoasted shredded coconut on the frosted cupcakes.
  7. Toast the remaining 1/2 cup of shredded coconut in a non-stick pan.

    8. Sprinkle the toasted coconut on the cupcakes.

Notes

  • You can adjust the sweetness of the frosting to your preference by adding more or less powdered sweetener.
  • For an extra coconut flavor, you can also add a dash of coconut extract to the cupcake batter.

Nutrition

Keywords: Gluten-Free, Vegan, Coconut Cupcakes, Allergy-Free, Dairy-Free, Egg-Free

Find it online: https://flavorsbymaya.com/gluten-free-coconut-cupcakes-vegan-allergy-free-recipe/