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 Pin Recipe
Servings 12 cupcakes



  • 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
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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.


155 responses to “Vanilla Cupcakes with Chocolate Frosting”

  1. Any chance you can have a link that converts all your recipes to metric. Baking by weight is so much more accurate. I find that with spoons and cups my baked goods are always coming out a little differently each time. I love your recipes. Thank you so much for posting them.

  2. The Frosting is good but agave is high on the glycemic index .I went with coconut nectar ,which is low glycemic and rich in flavor.great sub agave or honey if you are diabetic.I’m a baker with diabetes who is active and thin go figure .

  3. I tried to make them, but I’m not sure that they turned out right, they look more like chocolate covered moon cakes, but they still taste great!

  4. Wondering if the frosting would work if I used cocoa nibs instead of chocolate chips? Never used it before but keep seeing it and I’m tempted to buy. Thank you, Marz

  5. I used honey instead of agave, because that’s all I had, and they were delicious! I baked them in my cake pop maker and dipped them in chocolate. They cook perfectly in a cake pop maker, better than regular cake mixes, which tend to overflow. And even the non-GF friends loved them!

  6. I baked this last night and it was delicious I addes some cocoa podwer to make it chocolate since my husbad loves chocolate.. I couldn’t get the whipped frosting it was all liquid any suggestions,??

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Recipes » Desserts » Cakes and Cupcakes » Vanilla Cupcakes with Chocolate Frosting