Vanilla Coconut Flour Cupcakes

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3 from 2 votes

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 136kcal

Ingredients

⅔ cup coconut flour
2 teaspoons baking powder
¼ teaspoon fine sea salt
5 eggs at room temperature
⅓ cup pure maple syrup
⅓ cup coconut oil melted and cooled
3 tablespoons milk
2 teaspoons vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350°F. Line and grease a muffin tin for 12 cupcakes.
In a large bowl, combine the eggs, maple syrup, coconut oil, milk and vanilla extract. Whisk until smooth.
In a separate bowl, combine the coconut flour, baking powder and salt. Sift together to break up any large clumps.
Add the dry ingredients to the bowl with the wet as you continue to whisk vigorously. You want to whisk quickly to remove as many lumps as possible because the flour will absorb the moisture quickly and become more difficult to work with.
Using an ice cream scoop (or small dry measuring cup), fill each cupcake liner ¾ of the way full, until you have 12 cupcakes. Bake for 18-20 minutes, until golden on edges and firm in the center. Allow to cool completely before frosting.

Notes

To make the vanilla frosting I used in this recipe, add 1/2 cup dairy-free butter to a large bowl. Beat with a mixer until creamy. Add 1.5 cups powdered sugar as you continue to beat with the mixer on medium-low speed. Add 1 tablespoon milk and 1/2 teaspoon vanilla and continue to mix. If the frosting seems too thick, add another tablespoon of milk and continue to mix. If it seems too runny, add more sugar, 1/4 cup at a time, until desired consistency is reached.

For a chocolate frosting, try my favorite recipe: The Best Healthy Vegan Chocolate Frosting

CLICK HERE for the sprinkles I used (affiliate link)

I recommend using parchment cupcake liners (affiliate link) to keep your cupcakes from sticking

Nutrition