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.
Stacey says
Made these tonight for dessert. I mostly followed the recipe, cut down on the agave, substituted sesame oil for coconut oil since I didn’t have any, tossed whatever shredded coconut I had left which was less than a 1/2 cup. I made them in mini muffin tins and got 16 little muffins which turned out perfectly. Instead of icing them I stuck a piece of fresh pineapple in each once before putting them into the over….Pina colada muffins! The pineapple added just the right amount of sweet.:)
Abby says
I tried these last night, twice, the first time I put all of the four in and the batter was not “spoonable” in the least. It absorbed ALL of the liquid and turned out dry and chunky. Just to see what would happen, I added more liquid, but that didn’t help. So, batch one was thrown out. Batch two, I added the flour bit by bit until it started to dry out/chunk up again (it looked like macaroons!) and ended up using about 1/4c flour instead of the full half cup. I baked them and they are oily and dark on the bottom half. What am I doing wrong? I’m really disappointed.
Megan says
I noticed that Elana’s cupcakes are smooth and round on top, just like a regular cupcake. Mine came out granular looking, somewhat like a drop cookie, but smoother. Anyone have a suggestion to smooth them out?
Megan says
So, I made these again and found a way to smooth them out. Since the batter is pretty thick and chunky I was able to roll it into balls before placing them in the liners. Then I just pressed them down to reach the edges of the liner and baked. Voila! They looked very pretty and they taste good too. I also switched the nectar I used in my first batch and subbed all applesauce, worked like a charm!
Laura says
Last night, I tried baking the coconut cupcakes in Elana’s cupcake cookbook which are just a tad different than this recipe (4 eggs vs. 3 eggs, plus vanilla). They came out super moist and darker than I expected but I noticed when I bit into one that it seems all the fat/oil sunk to the bottom. The bottom half of the cupcakes are darker and much more moist. The bottom also has a more heavily concentrated agave taste to it. My only other experience baking with coconut flour as the only flour was a yellow cake I made from a recipe by Bruce Fife where the eggs shifted to the top and one side gave that section a quiche like flavor and consistancy Any suggestions on how to fix the problem of shifting ingredients? Has anyone else experienced these kinds of problems when baking with coconut flour?
Annie says
This recipe has become a standby! I sub applesauce and liquid stevia for agave, and make my own sugar-free vegan frosting with coconut cream, arrowroot, and vegan butter. Candida friendly and delicious, thanks for the great recipe!
Megan says
Applesauce and stevia! What a fantastic idea!!!! I purchased coconut nectar just for this recipe and decided it still wouldn’t be Candida Diet friendly. I tried it anyway, but I did use half applesauce. I will do the stevia next time.
Stephanie W. (stephyw) says
I just made a slightly altered version of this recipe today. I haven’t cut into it yet as it’s for a gluten free individual at my work, but I tried a bit of the corner and it was delicious. I will be sure to post pictures of it on my blog in the next couple days. Thanks for the inspiration
Tami says
these sounded so yummy so i had to try them! The batter was very stiff though, i could roll it into balls like cookie mix. the cupcakes were quite nice but quite oily, is this normal? they didnt smooth out as they cooked they stayed bumpy in top but it gave them character :-)
Tami says
these sound yummy! I look forward to trying them!
I would love to see a recipe for lemon coconut slice which is Gluten, egg, dairy and sugar free – I can’t seem to find one anywhere!
Eliza says
I made these cupcakes, and they were amazing! Great as a muffin or a cupcake. My picky 4 year old nephew ate these and was very happy (we used the chocolate frosting). Very easy, and I was confident that they were atlas somewhat healthy. Thanks Elana!
Linda Pecone says
I just made these today along with the banana cupcakes and they were to die for delicious. I must admit this all began as an experiment, and turned out to be a new family favorite. Thank you so much for your fabulous recipes. I bought your book today.