Vanilla Cupcakes with Chocolate Frosting

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
12cupcakes
Print Recipe
Instructions
  1. In a medium bowl, combine coconut flour, salt and baking soda
  2. In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
  3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
  4. Pour batter into well oiled muffin pan
  5. Bake at 350°F for 20 minutes
  6. Cool completely
  7. Top with chocolate frosting
Nutrition
There is no Nutrition Label for this recipe yet.

Comments

151 responses to “Vanilla Cupcakes with Chocolate Frosting”

  1. I just wanted to say how amazing your recipes are, I love them all. I just bought your cupcake book, its great. I do have a really important question though and I hope you can answer it as I know you receive so many! The vanilla cupcakes in your book, the batter was very dry and the cakes didn’t even out in the oven, they came out all peaky, I definitely didn’t over mix and I am wondering if the quantities are right because of the dryness of the mix? Thanks Elana.

  2. I tried this recipe just recently and it was a hit! They are so delicious! I did substitute coconut oil with grape-seed oil though and added shaved almonds. Kids approved! I had even had a few folks that couldn’t just one! lol

  3. I followed the recipe to a T and baked them in my babycakes cake pop maker for 5 minutes a batch and they are awesome! I’m so excited to have them at my daughters valentine party and know that she and a few of her teammates (also w/dietary restrictions) get to join the cake pop fun!

  4. I love your writings and comments Elana! Don’t stop! That’s one of the reasons I stick to your sight! I love all the recipes for seder’s and the other feasts as well! Have a blessed day!

  5. Made these cupcakes with coconut oil. Batter was like typical cake box batter. I sprayed the cupcake liners to prevent sticking. Batter filled cups 3/4 of the way. Came out looking like typical cupcakes. Cake was thick and super moist, borderline mushy. Very sweet. Good by itself. Have a feeling all six eggs weren’t needed. I feel this recipe is lacking something to be a perfect GF cupcake but can’t quite pin down what it is?

  6. Is this batter supposed to be so thin? I have mixed it up but have not yet put it in cupcake tins – its so think its almost like there’s nothing in it but beaten eggs!

  7. Hi Elana,
    My stepdaughter has a birthday in a couple of days. Would it be possible to use this cupcake recipe as a cake recipe? If so what size pan, oven temp and bake time would you reccommend?
    Thanks,
    Julie

    • I just use the current measurements and pour batter into a sandwich tin (6 inch). Although, I add an extra tbsp of vanilla extract and 2 tbsp of almond flour, and I use only 4 eggs, not 6.

      I’ve also doubled the ingredients and baked (about 20 mins longer than the suggested baking time) in a 9 inch cake tin.

  8. Hi,
    When I tried your recipe I think there was a teeny tiny bit too much eggs. The cupcakes turned out a little bit not sweet and eggy. Also, I changed the coconut flour to normal flour. Is it because of this? Thanks.

  9. Has anyone successfully replaced all eggs? I am trying to accomodate all the little girls coming to my daughter’s birthday party. This recipe would be perfect…..if there were no eggs in it. Please help!

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