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.
Susan says
Yum, Can’t wait to try these. I just bought the coconut flour – they actually had it at Shaw’s nearby! Ready to go!
mel says
Omg-these cupcakes were aMAZING! Idk how u do it but ur the best. I used this recipe and took a lemon and grated it to make a zest and squeezed its juices and added all of that into the batter to make lemon-flavored cupcakes. I also whipped up a very low-sugar strawberry cream cheese frosting…and yeah so my roommate and I devoured these!
VB says
Hi there! I’m wondering what I did wrong??? Followed the recipe almost to a T! I substituted the 1/2cup coconut flour with 1/2cup almond flour. Was first thrown off by the “batter” — it was more like the consistency of pulpy orange juice! Should I have just used the 6 egg whites? I used the entire egg. The “printer friendly recipe” calls for: 1/2cup coconut flour, 1/2 teaspoon celtic sea salt, 1/2 teaspoon baking soda, 6 eggs, 1/2 cup grapeseed oil, 1/2 cup agave nectar, and 1 tablespoon of vanilla extract. Please tell me there’s a misprint in an ingredient or two!
I desperately want to find low-carb cupcakes!
Wendy says
Hi there… I’m confused, you say you followed the recipe to a T but then say that you substituted the coconut flour with almond flour? That is most definitely the cause…
penny says
do you think it’s possible to make a vegan version of these?
mama without instructions says
What a great cupcake recipe! Thank you! I made them once w/coconut oil and once with butter and both times used half agave and half honey and they turned out perfectly.
Odessa says
I love your site, and your recipes have been wonderful. I am new to living without gluten and one adjustment I find challenging is the calorie counts that come with relying on nut flours. Do you have any recommendations on how the caloric impact could be lessened?
Lis says
Elena- I made these with hazelnut flour instead of coconut and the batter was just SO soupy. Is that normal? I felt like I had more chances of making an omelette than I did cupcakes…
Kathryn says
Mmmmm! They just came out of the oven minutes ago and they are wonderful. I tweaked a bit to use Xylitol instead of Agave (used extra eggs and then an extra T. of coconut flour) as these will be dessert tonight for my parents and they need very low carb. Even with the subs, just perfect. We’ll be topping them with freshly whipped cream and raspberries tonight but will try your chocolate icing next time. Thanks so much!
Holly says
Marie, how much xylitol/eggs did you use to replace? We can’t use agave. Thanks!
Raquel says
Tried this. Oh my gosh! Delicious! My family loved it!
Thank you for sharing this with us.
~Roc in Chicago
gabby says
Hi Elana!
I was wondering if you have made your “very vanilla cupcakes” from your book as a cake? We love them and I would like to make them as a birthday cake.