Vanilla Cupcakes with Chocolate Frosting

I am happy to introduce gluten free vanilla cupcakes with chocolate frosting and continue on my coconut flour recipe roll. I have been making (and testing) this dessert for close to two years and it is one of my personal favorites. I think it might be a hit with you too based on reports from taste testing friends.

Passover really threw me for a loop. It wasn’t the guests we had visit for the holiday. It was the 100 matzo balls for my son’s third grade seder. That, plus charoset and maror for everyone at the event. My house was overtaken by a cooking frenzy last week; I focused on that and nothing else (except my children).

Now everything has calmed down and I am happily back to this blog! I have been thrilled by the amount of chat in the comments over here. I have also received so many lovely emails from people thanking me for these recipes and all I can say is –you’re welcome! It is wonderful to love what you do and ALSO be appreciated for it. That is the proverbial icing on the cupcake.

Vanilla Cupcakes with Chocolate Frosting

Print Email Pin Recipe

Servings 12 cupcakes

Ingredients

• ½ cup coconut flour, sifted
• ½ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 6 large eggs
• ½ cup grapeseed oil or palm shortening
• ½ cup agave nectar or honey
• 1 tablespoon vanilla extract

Instructions

• In a medium bowl, combine coconut flour, salt and baking soda
• In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
• Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
• Pour batter into well oiled muffin pan
• Bake at 350°F for 20 minutes
• Cool completely
• Top with chocolate frosting

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cook ModePrevent your screen from going dark

Equipment

Medium Bowl

Hand Blender

Muffin Pan

Tried this recipe?Mention @elanaspantry or tag #elanaspantry!