Thanks everyone for your cupcake suggestions. The idea for these gluten free Coconut Key Lime Cupcakes came from comments left by sas and laura in my Jelly Donut Cupcake post –the post that launched my own personal month of cupcakes.
These gluten free cupcakes were a real winner with my children. Whenever I get out the icing bag, they go bonkers and yesterday was no different. I had to hold them back when they arrived home from school, so that I could get a couple of these cupcakes frosted the way I wanted for a quick photo shoot. Once I put down the icing bag, my younger son set to work on icing the rest of the batch. He did a great job and had a good time while my older son ate them. Cupcake fun was had by all.
The winner of last weeks Friday Freebie is @HealthyDelish! She won a copy of Food Not Lawns
by Heather Coburn Flores.
These cupcakes are the perfect Mother’s Day dessert. For more Mother’s Day recipes, see my post from last year which includes a full gluten free brunch menu. You can also check out my video below for how to make mini-blueberry muffins, which we’ll be making for Mother’s Day this year. You can also find some yummy gluten free brunch recipes in my book, The Gluten-Free Almond Flour Cookbook
–we’ll be making either the Salmon Leek Tart or the Savory Vegetable Quiche from there.
Lastly, to celebrate Mothers Day Honeyville is giving 10% off your entire order through Tuesday, May 11 until 7:00pm (MST). Enter the coupon code “MOTHER” during checkout to apply the discount.
Comments
59 responses to “Coconut Cupcakes with Key Lime Icing”
THEse were amazing! I put 1/2 butter and 1/2 coconut oil and added about a tsp of vanilla because I LOVE vanilla. I also added lemon rind and chopped zucchini. I am not a big fan of coconut, so I squeezed out and dried grated zucchini and threw it in. And WOW! What a moist and delicious cupcake! I could not believe it!
Claudia, thanks for letting me know these cupcakes were amazing!
I just made these yesterday for a party and people LOVED them! I made mini cupcakes (about 18). I subbed half of the coconut oil for applesauce (I find it helps prevent oily cupcake bottoms) and subbed the agave for maple syrup to make it a bit FODMAP-friendlier. I followed the advice of another comment and rolled the dough into little balls before placing them in the cupcake liner, then pressed it down a bit to fill the liner. I iced them with Simple Mill’s dairy-free coconut oil icing. Probably the best Paleo Cupcake I’ve had. Thank you Elana!!
Rachael, thanks for your comment! I’m so glad that these were probably the best paleo cupcakes you’ve ever had :-)
Oh boy these sound really good. look forward to giving these ago on the weekend. Thanks for sharing.
Simon
You’re welcome Simon!
I’m really hoping you would like to try creating a lower carb version of the Aussie Bites. I got addicted to these from Costco but I’ve not been eating them lately as I’m trying to lower my carbs. There are multiple recipes for them online and I did find one where they lessened the oat flour a bit by adding coconut flour – but I’d like one with even less. You were my first thought as to who would be up to the challenge. I’m sure you could figure one out with almond and/or coconut flour as the mainstays. Thanks for all your great recipes.
Wow! These were incredibly good! I subbed butter for coconut oil and honey for agave and they still turned out perfectly. Followed the suggestion of rolling the batter into a ball and the tops came out smoothly
Thank you soo much!
I LOVE LOVE LOVE your STUFF! I freeze your cupcakes and pull them out as needed. We dont even thaw them. We sometimes slice them frozen with sharp knife and make 3 cookie coins instantly! top with coconut whipped cream or cow cream, smash a banana slice, etc, and
its just great. Nobody asks if these are almond or not. Just eating and moaning. Good enuf for me!!!!
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