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.
Coconut Cupcakes with Key Lime Icing
Ingredients
- 3 large eggs
- ½ cup coconut oil
- ½ cup agave nectar or honey
- ½ cup coconut flour
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup unsweetened shredded coconut
Instructions
- In a small bowl blend eggs, coconut oil and agave nectar with a hand blender
- Blend in coconut flour, salt, baking soda and shredded coconut
- Allow batter to sit and thicken just a bit
- Line a muffin pan with paper baking cups
- Spoon ¼ cup cupcake batter into each cupcake liner
- Bake at 350°F for 20-25 minutes
- Remove cupcakes from oven and allow to cool for 20 minutes
- Frost with Key Lime Icing and serve
Equipment
The winner of last weeks Friday Freebie is @HealthyDelish! She won a copy of Food Not Lawns
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.
peggy says
I have a recipe for a apple and cranberry tart using coconut flour – I don’t have any and wonder what I can sustitute as I cannot drive 150 kms to the health food shop which does have it. No local shops do.
Looking forward to your reply
Debbie Laner says
Hi Elana!
Okay, I am drooling already from reading the recipe and seeing the picture of the coconut/key lime cupcakes!! I am having a blast trying your recipes… Larry and I loved the CSA spinach dish; after getting past scarfing mode and really tasting the whole combination of spinach, pine nuts and currants… mmm mmm mmm …. I loved the lemon kale chips as well!!
Thank you!
Susie says
Since coconut oil is “solid” is that what you measure for the 1/2 cup or do you use it in a liquid state like after it’s been melted? I want to make sure I get this right as they sound wonderful.
Alta says
I love this! Coconut is one of my favorite flavors, and that frosting sounds amazing. So many sugar-filled frostings are too sweet – love a lightly sweetened fresh cream in its place!
Jennifer says
Definitely want to try making, although i see your ingredients calls for 1/2 cup of shredded coconut, but I don’t seem to be able to find that ingredient incorporated in the steps. I’ve read it over and over again and can’t seem to find it. Can anyone help?
Lisa says
The shredded coconut instruction is in line 2.” Pulse in coconut flour, salt, baking soda and shredded coconut”
Janet (Pantry Bites) says
Love coconut flour. I’ve been trying to make more savory dishes with it rather than sweet. My favorite part of this recipe is definitely the icing.
Laura says
Love the video extra. I have a feeling we’ll be seeing you on Food Network in the near future. I have been a fan of coconut flour in baking for years, and it’s great to see more uses, easier availability, and more sharing of recipes online! Love it!
Tai says
As a celiac and pre-diabetic I am so excited to find your website! I love almond flour and have your cookbook on my Amazon wish list :) I haven’t used coconut flour but am excited to try. Have you ever figured out the carb count or glycemic index on your baked goods? Also, I know there are a ton of mixed views on agave nectar but I am thinking a little isn’t bad (as all sweets should be used in moderation). I was wondering what brand you buy? Oh and coconut flour…any ideas where to get that?
Ali says
Tai, she has a lot of the answers to your questions in the FAQ section of her blog, but I know the answer to the coconut flour off the top of my head–tropical traditions. It is a very thirsty flour, and I have found that you should really try to measure accurately with it because if you don’t have the liquid ration correct on the first try, adding more liquid to it doesn’t help. Hope this helps you. Also, it does not have a very strong flavor when properly moistened. If it is too dry, you will have an aftertaste.
Deannas says
Yum! Those look fantastic. The only cake I ever really liked when I WAS eating gluten was coconut cake. Might just have to try these out.
RH says
Just wondering what made your cupcakes so brown. Looks like you added cocoa powder or something.