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
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
Equipment
My friend Patricia claims she and her son have fought each other over these cupcakes. I hope you like them as much as she does.
~M says
I just wanted to chime in and say that I use regular (not Celtic) sea salt in Elana’s recipes since I have a huge container of it, and they always turn out great. :)
Teresa says
I recently received coconut flour that I ordered because I’m intrigued by your recipes. One daughter and I were recently diagnosed with Celiac. So far, we have hated the taste of bean flours in baked goods and I don’t like the complexity of mixing multiple flours to overcome that. So, I am excited to try baking with cocunut (and almond) flours. I do need to know whether these flours need to be refrigerated or frozen after opening (like other gluten-free flours), there are no label instructions regarding this.
mama4ever says
The cupcakes were a hit. I doubled the recipe and took them to our church potluck. My son cannot get enough of them. They are soooo good, really moist. Everyone wonders what you can eat when you are gluten free so when I brought these you can imagine the pleasant surprise. Thank you sooo much. I look forward to more of your delicious recipes. Thank you sooo much.
elana says
Katie -Thanks for your comment and the encouraging feedback. Thanks also for reminding me that summer is coming –it snowed here today during my son’s baseball game! Really, the warm weather is just around the corner here too. Per barbecue sauce, when you say no sweeteners, does that include agave? Let me know what your parameters are and I will try to come up with something to post during the next few weeks to welcome in the warm weather. Thanks!
Mama4 -Thanks for your comment. I am so glad that your son liked the torte! If you and your boy make the cupcakes, let me know how he likes them…
mama4ever says
I am really excited to try these they look absoultely delicious. I made the Vanilla Torte with the raspberry filling for my son’s 7th birthday and it was a big hit. Thank you so much for all your fabulous recipes that you so generously share. My son saw the picture of these cupcakes and said “YUMMY can we make those?”
Thanks again,
mama4ever
Katie says
I have tried so many of your recipes and have absolutely loved them all!! One of my favorites has to be the blueberry muffins, which don’t stand a chance around my boyfriend! I also was wondering if you had any ideas for barbeque sauce? Summer is coming fast here in California, and I’d love to start up the grill and prepare some healthy meals. If you have any ideas, that have no sweeteners in them, that would be greatly appreciated. Thanks.
elana says
Life -I believe I did try making these with coconut oil; if I recall correctly, they turn out just fine, the only difference is that their is a strong coconut flavor so they are coconut cupcakes rather than vanilla.
Brenda -I really prefer celtic sea salt, it is the best salt that I have found and the recipes are designed for its use, not sure if they will turn out very well with a substitute. For further info see my faq.
Meena -The icing is so delicious. Sometimes, when I have leftover icing I eat it by spreading it on crackers. Thanks for your comment.
Andrea says
would it be possible to add mashed banana to cut back on the sugar?
Meena says
Oh yumm!! I could just lick all that icing off! Did I mention how much I’m addicted to chocolate?
Brenda says
I was wondering about the celtic sea salt in all your recipes. Could it be substituted with regular sea salt? Or regular salt?
Pam says
I never use Celtic sea salt with her recipes and they all turn out fine.
lifeinrecipes says
Wow. If these taste as good as they look…..
Wondering, while you were mastering this recipe, did you ever try coconut oil? Just curious as I’ve been experimenting with baked goods and coconut oil.
sarah says
I’ve tried this with coconut oil and it works great! And OMG are these to die for! Sooo good!