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 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.
elana says
Anita,
If you follow step number 4 in the directions and use cupcake liners you will avoid the problem you mention above :-)
Elana
Anita Z says
I was just wondering…I have had a really hard time with my coconut flour creations sticking to whatever pan I put them in. I have tried grapeseed oil and butter…but they still stick…any suggestions? Your recipes are amazing! My husband absolutely loved the lemonpoppy seed muffins…I made three batches yesterday and they are all gone today. Thanks, anita
Jen says
To anyone who wasn’t able to achieve good results with these cupcakes… I am eternally sorry. Elana, these are AMAZING. Seriously. All of my roommates (who are not gluten free and eat like crap) loved them. I believe their words were “did you put crack in these.” I made them with mint chocolate vegan icing (it was all I had) and maple syrup. Seriously, they were out of this world. Now I am dying to get your new cupcake book!!!
camilla says
Doesn’t anyone find coconut flour too granular with a weird aftertaste? maybe it’s just me.. or perhaps i don’t sift enough?
Stacey says
Elana, thank you for your website!! I’m constantly looking at your site for ideas and motivation. I love that the recipes are soo simple too!! I finally tried your zucchini chocolate muffin recipe as well as the coconut cupcake one above. Both treats were saturated even after baking them past the called for baking time. I followed the recipes exactly. The only thing I can think of that may have gone wrong is that the coconut oil I used was in liquid form, because it’s so hot here right now. Do you think that would have made a difference? Did anyone else have this issue?? Any suggestions would be much appreciated!! Thanks!
elana says
Ok, this is a super silly question; did you use almond flour or coconut flour for this recipe and the other one? The state (liquid or solid) of the coconut oil would not make a difference (I’ve done it both ways), however the type of flour would make a huge difference. Let me know :-)
Liesl says
Hi, my coconut cupcakes turned out more like drop cookies in muffin cups. I followed the recipe exactly but the dough was cookie-like, not liquid at all. I have never used coconut oil before and was surprised at its consistency … it looked more like lard than like an “oil”. Was that the problem? I was so excited to make these and now am sorely disappointed … was there an ingredient missing?
Moira says
I made these and they are in the oven. The batter was so stiff I’m worried. It doesn’t seem to smoothing out as they bake either… They are all bumpy on top and looks like old fashioned drop biscuits. Wondering what went wrong? Was the coconut oil supposed to be melted? I melted mine… Maybe the recipe should only be for 1/4 c of coconut flour like the chocolate cupcakes? They just came out of the oven and they are just okay, not smooth on top and the agave or something seems to have settled to the bottom. What did I do wrong?
Mia says
@guliz, click on ingredients at top; she uses Arm & Hammer
guliz says
which baking soda brand do u use? thanks..
jason says
should i use unsweetened shredded coconut or regular shredded coconut??