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.
Tami says
Thank you so much for your blog recipes in general … and for this recipe which is my new “go to” recipe for birthday cupcakes! I tried it for company tonight and everyone loved them (and I think they are addictive; luckily I did mini cupcakes).
For those that like to know about substitutions — I always use honey instead of agave nectar and did so here; I did use grapeseed oil here because it was the first time and I wanted to not vary the recipe the first time much but I will use coconut or palm oil next time as they seem to work fine in the other recipes I’ve tried so far from this blog. For the frosting I did use Palm oil. We use palm oil in this house for times when i would like to use coconut oil but I know my husband would object as he is very sensitive to the taste of the coconut oil (even the wonderful organic versions that do not taste strong to me) and he is fine with the palm oil.
SuzisSweetz says
I also had the exact same problem Katie had! After 2 very unsuccessful batches I attempted 3rd batch and cut the agave and greseed oil in half and they were too dry. So on my 4th try I just cut the grapeseed oil in half (only 1/4 c.) And doubled the vanilla (2 TBS). They came out wonderful! I’m very I have a successful batch of cupcakes! <3 yum!
Meghanne says
I made these yesterday for a group of hungry mountain guides. I didn’t have any agave so I used 1/2 cup local honey and 1/2 cup coconut oil. They were AMAZING. A lovely balance between coconut and vanilla flavours. A bit denser than when I made them with agave last time but still lovely. Thanks for a great recipe.
Claire says
Would these freeze?
Katie says
Hi Elana! I’ve been following your site for a while now and I have the almond flour cookbook that I practically live by :) This was the first recipe I tried where they didn’t turn out too great. I’m not sure what I’m doing wrong but I made these last night and I the consistency was very strange — I never could get them to cook fully through, even when I put them in the oven for another 15 minutes. They were really damp and mushy – almost like they were too eggy. Do you know what I might be doing wrong? I used the Tropical Traditions coconut flour and followed the recipe exactly. Maybe the eggs I’m using are really, really big, thus making the cupcakes mushy with too much egg?
Any input would be great. Thanks so much!
-Katie
elana says
Hi Katie,
Thanks for your comment. Hmmm, I’m trying to figure out what could have gone wrong with these as I make them regularly and they come out very well. Since you used all of the exact ingredients that I recommend above, I’m wondering if it is either an oven temp issue (check that your oven is baking at the proper temp with an oven thermometer), or a measurement issue. If you try them again, will you let me know how they turn out?
Thanks,
Elana
Dear Elana says
I jut wanted to firstly say thank you so so much for all of your wonderful wonderful recipes, ive really only been bothering to bake myself since i found your website with all your amazing andso easy recipes.
I have just made your cupcakes andthey taste lovely but they have come out a little dense, i did by mistake put double the amount of baking powder in, will that have been the reason as everything else was exact ….i was doing a dry run because i wantedto make this as a birthday cake for my daughter’s first birthday, do you have any other recipes that would make a lovely first birthday cake?
Again thank you so much, i only ever use your recipes
Sangeeta
Kirsten says
These cupcakes look perfect. I think I want to try this recipe next. Elana, thank you so much for posting this recipe up. I know it is hard to believe that a 14 year old girl gets excited about these gluten free recipes but I love all of your recipes for cupcakes. :)
Camilla says
I just loved your recipe! I did a little take on it with a toasted meringue topping: http://camillaswhisk.blogspot.com/2010/07/toasted-meringue-coconut-cupcakes.html
it turned out amazing
Tania says
I am going to try making your vanilla cupcakes with chocolate icing for my cousin’s family get together, as her son has a gluten intolerance. My son has a peanut allergy and I am wondering about using coconut flour in the recipie…should I be worried?
Nikki says
Hi Elana,
I’m making these as a cake this weekend. I’m trying to do a boston cream pie, gluten free and mostly dairy free. I have the cream and the ganache all lined up. I’m wondering if adding a tiny bit of butter would make this more of a yellow cake? What do you think? I”m clueless obviously.