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.
Jasmin says
I just mad these tonight and I ate so many that I made myself kind of queasy! LOL, they are good! I used dark cocoa for my chocolate frosting and it was yummy!!!!
Danielle Rafferty says
Elana,
This looks so good and I have loved all the other things I have tried of yours, especially the strawberry cupcakes and chocolate cake. Have you ever used this recipe as a cake instead? I want to use this for my son’s birthday cake.
corey says
just fyi – this recipe makes a great muffin base. it’s more economic than ones that use a lot of almond flour. i just add any fruit and it works great (ie blueberry muffins)!
Amy says
Elana – I was so excited to find your website over a month ago and after pouring through your great information, I bought both of your cookbooks on Friday. Tonight, I made these Vanilla Cupcakes, and I like them so much better than the store bought gluten-free mixes. Moist, dense, delicious, I cannot wait to try so many of your other recipes! Next, I am looking forward to trying the Pina Colada cupcakes. Thank you for making gluten free not only taste good but be nutritious!
shana @ 100lbsandcounting says
Can you substitute the coconut flour for whole wheat pastry flour? I don’t have gluten intolerance; would it make a difference in the texture?
Tami says
For those asking — I used (melted/liquid) coconut oil or palm oil/shortening (again, melted) almost every time I make one of Elan’s recipes that calls for grapeseed oil. I do use grapeseed occasionally though and I don’t notice a difference either way. I also use primarily honey as a sweetener (have also used an all fruit based sweetener)
Grace says
I didnt have time to read through the comments…but has anyone used anything besides grapeseed oil?
jennifer says
why don’t you use coconut oil instead of grapeseed oil?
Natalie says
I made these for the first time today. I checked on them after 15 mins and I had a feeling they were done. I waited two more minutes and took them out 3 mins early. When they cooled off I noticed the bottoms were brown, not burned but dark. Next time I will take them out after 15 mins – period. Having said all that, they are REALLY good, despite the darker bottoms. The taste was not effected. Very moist. I bit on the low side (they don’t rise too much) but very tasty. Just watch your oven and monitor. They may be done before 20 mins. Oh ya, I used mediterranian sea salt instead of celtic. Did not effect the taste. Maybe it contributed to the brown bottoms but I doubt it….I will definitely make these again. I am trying the chocolate ones as well.
Lorraine says
Hi Elana
All I can say is YOU are AMAZING! We recently realize (through elimination) that a few of our children are very wheat sensitive. Everytime they have wheat they break out in excema (not fun) So I have been trying to find alternatives and new recipes that actually taste good so that when they are at school they don’t look ‘weird’ with the types of food they have. Since finding this site my ‘wheaties’ are soooo happy! I just made these cupcakes and WOW super yummy!! I used a chocolate whipped cream frosting (with xylitol) and sooo good. This will definitely be our go to sweet something recipe. We also love all of your brownie recipes too! Next stop…your breads and cracker recipes!! Thanks for helping me let my kids be kids!