These gluten-free coconut cupcakes are easy to make, full of coconut flavor, and finished with a creamy coconut frosting. They are also paleo-friendly and made without refined sugar, making them a lovely dessert for spring, Easter, or any time you want a simple homemade treat.
This recipe was originally published in March 2018. The photography has been updated, but the recipe remains the same.
If you love coconut desserts, these gluten-free coconut cupcakes are a wonderful recipe to keep on hand. They are soft, lightly sweet, and made with simple ingredients such as almond flour, coconut milk, shredded coconut, coconut oil, and honey. The result is a small-batch cupcake recipe with a tender crumb and a naturally rich coconut flavor.
These cupcakes are especially useful when you need a dessert for people who avoid gluten or refined sugar. Because they are made with almond flour instead of wheat flour, they are naturally grain-free as well. The sweetness comes from raw honey, and the frosting is made from chilled coconut cream whipped until fluffy. It is creamy, light, and delicious without needing powdered sugar or butter.
Another reason to love this recipe is that it does not require a stand mixer. The cupcake batter comes together in two bowls with a spoon or spatula, and the frosting only needs a hand mixer to whip the chilled coconut cream. It is a practical recipe for everyday baking, small celebrations, and make-ahead desserts.
Why you’ll love these gluten-free coconut cupcakes:
- They are made without gluten, grains, or refined sugar.
- You do not need a stand mixer for the cupcake batter.
- The recipe makes a small batch of six cupcakes.
- They can be made ahead and frozen for later.
- The creamy coconut frosting is light, simple, and full of flavor.
- They are perfect for Easter, spring gatherings, birthdays, or weekend baking.
Gluten-Free Coconut Cupcakes, Step by Step
Start by combining the dry ingredients in a small mixing bowl. Stir together the almond flour, baking soda, salt, and unsweetened shredded coconut until everything is evenly distributed. Mixing these ingredients first helps the cupcakes bake evenly and keeps the coconut spread throughout the batter.
In a second bowl, stir together the full-fat coconut milk, room-temperature eggs, coconut butter, melted coconut oil, raw honey, and vanilla extract. Make sure the wet ingredients are well combined before adding the dry mixture. Room-temperature eggs help the batter come together more smoothly, especially when working with coconut oil.
Gently fold the dry ingredients into the wet ingredients with a rubber spatula. Avoid overmixing; stir only until the batter is combined. Divide the batter among six lined muffin cups, filling each one almost to the top. Bake the cupcakes until a cake tester or toothpick inserted into the center comes out clean.
After baking, let the cupcakes cool in the pan for 10 minutes, then carefully move them to a wire rack. They must be completely cool before frosting, otherwise the coconut cream frosting may soften or melt.
To make the frosting, use chilled coconut cream rather than cream of coconut. Coconut cream is unsweetened and thick, while cream of coconut is sweetened and not the same product. Refrigerating the can overnight helps the thick cream separate from the liquid. Scoop out the solid cream, whip it until fluffy, then add vanilla, a tiny pinch of salt, and honey if you would like a sweeter frosting.
Once frosted, the cupcakes can be finished with extra unsweetened shredded coconut. Toasting the coconut first adds a little color and a deeper coconut flavor, but it is optional. These gluten-free coconut cupcakes are best served chilled or slightly cool, especially because the frosting is made with coconut cream.
More gluten-free treat ideas
Coconut Cream Brownies
Paleo Chocolate Chip Banana Bread
Coconut Flour Blueberry Muffins
These gluten-free coconut cupcakes are a sweet, simple dessert for coconut lovers. They are easy enough for casual baking but special enough to serve for a holiday or celebration. With a tender almond flour cupcake base and a fluffy coconut cream frosting, this recipe is a delicious option whether you follow a gluten-free diet or simply enjoy coconut desserts.
Dessert
American
-
1
cup
+ 2 tablespoons almond flour -
1/4
teaspoon
baking soda -
1/8
teaspoon
salt -
1/4
cup
unsweetened shredded coconut, plus more for garnish
if desired -
1/2
cup
full-fat coconut milk -
2
large eggs
at room temperature -
2
tablespoons
coconut butter -
2
tablespoons
coconut oil
melted -
2
tablespoons
raw honey -
1
teaspoon
vanilla extract
-
1
13-ounce can coconut cream, refrigerated overnight* -
1
teaspoon
vanilla extract -
2 to 3
teaspoons
raw honey
more or less to taste, optional - tiny pinch of salt
-
Preheat the oven to 350 degrees. Line 6 muffin cups with cupcake liners and set the pan aside.
-
In a small mixing bowl, combine the almond flour, baking soda, salt, and shredded coconut. In a second bowl, stir together the coconut milk, eggs, coconut butter, melted coconut oil, honey, and vanilla until well combined. Gently fold the dry ingredients into the wet ingredients with a rubber spatula.
-
Divide the batter among the prepared muffin cups, filling each almost to the top. Bake for about 18 to 20 minutes, or until a cake tester inserted into the center of the cupcakes comes out clean.
-
Let the cupcakes cool in the pan for 10 minutes, then carefully transfer them to a wire rack. Cool completely before frosting.
-
Chill a medium mixing bowl in the freezer for 10 minutes.
-
Open the can of coconut cream and scoop the solid cream from the top. Discard the liquid at the bottom.
-
Place the coconut cream in the chilled bowl and beat with an electric mixer on medium speed until very fluffy. Add the vanilla, honey if using, and salt, then beat until combined. Taste and add more honey if desired.
-
Spread the frosting over the cooled cupcakes and garnish with additional unsweetened coconut if desired. Toasted coconut may be used for extra color.
*If you cannot find canned coconut cream, refrigerate one or two cans of full-fat coconut milk overnight. The cream will solidify at the top; you will need a little more than 1 cup.
Store uneaten cupcakes in the refrigerator for up to 2 days. They can also be wrapped well and frozen for up to 2 months.
Adapted from Paleo Desserts for Dummies.