These coconut cupcakes are so perfect for spring. They are light, fluffy and delicious! It is quick and easy to make!

Gluten Free Coconut Cupcakes

Adopted from Eat with Clarity

Wet Ingredients

• 2 large eggs
• ¼ cup neutral oil
• ¼ cup melted butter
• ½ cup coconut milk
• ¾ cup + 1 1/2 tablespoons granulated cane sugar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

Dry Ingredients

• ½ cup coconut flour
• 1 cup almond flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup shredded coconut

Steps

1. Preheat the oven to 325°F. Line a cupcake tin with 12 liners and set aside.
2. In a large mixing bowl, whisk together wet ingredents until smooth.
3. Whisk in dry ingredients until combined.
4. Add the dry ingredients to the wet mixture until almost incorporated.
5. Add in shredded carrot and fold into the batter.
6. Scoop the batter into the prepared tray.
7. Bake for 14-18 minutes or until a toothpick comes out clean.
8. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Coconut Swiss Meringue Buttercream

Add 1-2 teaspoon of coconut extract into your flavor buttercream recipe. I use Swiss meringue buttercream here. You could definitely adjust based on your personal preference. 🙂

I used Ateco tip 849 to pipe the buttercream and decorated the cupcakes with Foliay sprinkles! Check out their cute sprinkles.

Storage: Once prepared, these cupcakes will keep for about 3 days at room temperature, or 5 days in the fridge.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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