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.
Deborah Madison says
Hello Elana –
I just bought some coconut flour and am trying to figure it out. I wanted to use it
in a crisp topping – have you any experience with that? Would it need to be as wet
as some of the other dishes you’ve described? I’ll go ahead and try, but would love
to hear from you if possible. And congratulations on your new book!!
Lys says
I have done so many times this recipe and is always a a fave and a winner. Everybody loves it and gone fast. Delicious the only changes I did was honey instead of agave, vanilla paste 2 tablespoon because I like it very vanillaish :) instead of vanilla extract and a sprinkle of cinnamon. I am doing today with nutella toping, pumpkin whip cream topping, and baileys whip cream topping. Super delicious. Thanks Elena! I do also have your cupcake book.
Caroline says
Has anyone tried any of the cupcake receipes as cake pops? Does it work well? Any changes to recipe needed?
Trying to be creative for my 3 year olds birthday party at school as he is gluten and dairy free not always easy
Thanks Caroline
Nina says
Thank you Elana! What a fabulous recipe – I made these for my husband’s birthday yesterday (decorated with a Star Trek theme!) and he absolutely loved them – and from him, that is a huge compliment! The cupcakes were moist and tasty – I had a few doubts as my mixture came out very runny, but they rose beautifully and stayed that way :)We have been much more health conscious over the last few months, and I have started a low GI diet due to health reasons, so it’s great to be able to indulge occasionally and know that’s it’s still healthy!
Tara says
These cupcakes sound fab! My body doesn’t respond well to Agave. How can I still make the cupcakes with the yummy sweetness of agave and still have the 1/2 C liquid?
cheers
Ruby says
I would need to use Coconut sugar in this recipe because of my son’s allergies. His birthday is coming up and he wants vanilla cupcakes. I have to keep the sugar at about 5-7 grams of sugar per cupcake. since CS is a dry ingredient, should I just add another 1/2 cup of oil or water?
Tacara says
I used maple syrup and it was fantastic. :)
Elana says
Thanks Tacara!
valleygirl says
This is the second time I have tried a gluten free recipe and I find the final product incredibly dense. Is it due to the flour I bought (brand?) or is that to be expected? The kids ate them up but my husband and I were not big fans. Let’s just say there are 6 more sitting on the table and they will probably remain until I let the kids have more again. Tips anyone? The batter was very thick. I wonder if I needed more baking soda and perhaps a bit more liquid? But I am not a big baker so I have no idea.
valleygirl says
Let me add that I am using Tropical Traditions Coconut Flour. And I did sift it. It’s just SO thick and dense.
Yvonne says
Hoe good I make the cupcakes les sweet?
Kathleen says
These are delicious!!
I couldn’t get my frosting to “whip” like it does in the picture. I tried whipping it after 15 minutes of being in the freezer and it remained liquidy. I put it in the freezer for another 5 minutes and did the same thing. Maybe I used too much oil?
I ended up just pouring the liquid over the cupcake like a glaze and it was still delicious!
I will definitely be making these again, hopefully with better frosting results!
Thanks for the recipe!!
alexandra says
Absolutely incredible cupcakes! My dad and my boyfriend both infamous junk food eaters called them the best cupcakes they ever had! And I like them better than real ones myself! :) thank you for making being different easy and delicious! :)
Tracy says
I have these in the oven right now!
I substituted honey for the agave 1:1, otherwise made as per the recipe. I used my stand-up mixer and did stop the blending process to scrape down the sides and bottom a few times. It took a few quick bursts to get all the lumps out. The batter IS sort of runny, like cake mix, I am pretty sure it’s supposed to be that way. I baked mine in a silicone muffin tray with liners. I filled the cups slightly over 1/2 full each. They baked for exactly 20 minutes and came out looking lovely! I let them rest 10 minutes or so and then moved them to a cooling rack. I did not notice any falling in size. I would think if you experience this perhaps your baking soda is too old? They smell delicious, but I am saving myself. I still need to make frosting!