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.
kerri says
has anyone made an egg-free version of these? if so, what substitute did you use..Thanks!!
Hilary says
I tried making these using applesauce as a substitute, as well as flax+water, and those attempts did NOT work. Flavor was fine, but it totally crumbled with the flax, while the applesauce made it gooey (which still fell apart).
Amanda McClure says
What technique was used to ice these cupcakes. I love how the frosting looks.
Mia says
Happy Monday after Mother’s Day!
I made these yesterday and they were pretty good. I do not have coconut oil and used light olive oil in place of that. The batter seemed very rigid but I spooned it in and the consistency reminded me of cornbread, a little dry. It must have been due to the shredded coconut in the recipe also?
I appreciate all the recipes so keep them coming Elana :o)
Have a great week everyone
Victoria says
They were way to salty. And I checked and rechecked the recipe with what I added. I couldn’t eat them, and ended up throwing the whole thing out. It was pretty gross. Is it really supposed to be 1/2 tsp?
jessica says
i’ve made these twice so far and they were awesome! I’ve taken them to the office and shared with coworkers as well, thumbs up all around.
not sure what you might be doing wrong…
you are using coconut flour, right?
colormepink says
The type of salt you use makes a difference. Regular table salt is saltier than sea salt. If you used table salt, you would want to cut the amount down or switch to sea salt. That’s going to run true for pretty much all of Elana’s recipes that call for sea salt. If you are using sea salt, then it sounds like your tastes are a little different than Elana’s for this recipe and should start with a lower amount of salt (maybe half or less). That’s what I do for the carrot cake.
Bonnie says
Mine came out unbearable salty too…I had to make a second batch (without the salt) and combine the two…plus add a little more sweetener to make them tolerable. I used Redmond’s RealSalt Ancient All Natural Sea Salt – which I have used before with Elana’s recipes with no problem. I’m hoping the saltiness mellows as they bake (they’re in the oven now).
Alanna says
Mmm, those look amazing. I love the combination of coconut and lime. Thanks!
Anne Wahl says
Elana! I just viewed your clip on blueberry muffins. What a great idea to grease those tins! What a wake up call….why didn’t I think of that about 30 years ago?? Thanks for all your wonderful ideas! Anne
Daniel says
These look great! Love love love all your coconut flour recipes…
Chelsea says
I’m sure I’ll figure this out when I go to pour in the muffin tins, but what is the yield? Six muffins or a dozen? The recipe doesn’t say.
DessertForTwo says
These are perfect for summer! Yum! Thanks for sharing!
Nicole says
what an awesome idea for a cupcake! i feel like it’s summer and i’m on my way to the beach! yum!
leih says
The recipe looks great…tho I’d recommend ditching the agave for honey or another substitute. The agave is worse than HFCS (see mercola.com for technical details about that).
leih