These paleo coconut cupcakes are made with coconut and almond flour and have an amazing texture! And as a bonus, they’re gluten-free, grain-free and dairy-free.
These are really coconutty. That’s because they’re made mostly from coconut. You’d think that they’d be crumbly or somehow unpleasant, what with all the dried coconut, but the texture was great.
I’m not normally a fan of coconut but there was something about these that I couldn’t resist. It reminded me of my mother’s coconut bundt cake which is full of white flour, several cups of white sugar and Crisco. It’s a tasty cake, sure, perhaps a little unhealthy? ;)
These cupcakes aren’t fluffy at all, but dense, although in a nice way!
For the coconut frosting, you just take a can of coconut milk, let it sit overnight in the fridge and whip it. It sounds unspectacular but it just works. You can add a little sweetener if you need it! You could also try my vegan cream cheese frosting, which would go really well on these cupcakes! That frosting basically consists of a bunch of coconut ingredients and maple syrup – nothing funky!
I’m sure some of you are appalled by my little sugar Easter egg candies and I totally get it. I may be guilty of using them as decoration and not actually eating them. ;) So here! Here’s a candy-free cupcake.
Something neat about these is that they taste even better than whole grain versions. It’s true! It sounds crazy but when it’s made mostly of coconut and not grainy flour that tastes healthy, it kind of does make sense. Not only did Mr. T and friends not realize that these were healthy, but they had no idea that they were grain-free. But you know, they’re not very schooled on baking, so perhaps that doesn’t mean much.
I do realize that this uses a ridiculously small amount of coconut flour, but you can’t leave it out or try to sub it with something else. It is expensive but I use mine quite often and have had my little container for about a year now. So really, it’s not that expensive when you consider how little you use at a time!
Paleo Coconut Cupcakes (grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 cupcakes
Ingredients
- 1 1/2 cups (120 grams) unsweetened desiccated coconut
- 45 grams (~about 1/2 cup but weigh it!) blanched almond flour
- 2 teaspoons (6 grams) coconut flour
- 3/4 teaspoon baking powder1
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1/3 cup (106 grams) honey
- 1/3 cup (80ml) canned, full-fat shaken coconut milk
- 3 tablespoons (42 grams) coconut oil, melted
- 1 1/2 teaspoons coconut or vanilla extract
- 1 13.5 ounce (400ml) can of full-fat coconut milk
- coconut sugar or honey, optional
- 1/3 cup toasted coconut
- Easter egg candies, optional (omit for paleo)
Coconut Cupcakes:
Coconut Whipped Cream:
Garnish:
Directions
- Preheat the oven to 350°F (175°C). Line 8 muffin cups with liners.
- In a large bowl, mix together the dry ingredients and set aside.
- In a medium bowl, mix together the wet ingredients (eggs through extract) and combine this with the dry ingredients. Mix just until combined!
- Fill the cupcake liners so that they're almost full and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the oven, let the cupcakes cool for 2 minutes in the tins, and then turn the cupcakes out onto a wire rack to cool completely before frosting.
- For the coconut whipped cream, put a can of coconut milk in the refrigerator, being careful not to shake it. Let it sit overnight. Take the can out of the refrigerator and scoop out the hardened coconut cream and transfer into a medium mixing bowl. Save the water to drink or to add to a smoothie.
- Beat the coconut cream using a hand mixer at medium speed until it's the consistency of regular whipped cream. Add coconut sugar or honey, to taste, if desired, and beat on low until well combined.
- Spread on the cupcakes and add toasted coconut (I just toasted it about 5 minutes after I took out the cupcakes). Add the Easter candies right before serving.
Notes
- Make sure to use grain-free baking powder, if necessary.
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65 comments on “Paleo Coconut Cupcakes (grain-free, gluten-free, dairy-free)” — Add one!
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Coconut is my all-time favorite flavor and these cupcakes is spot on! Instead of honey, I used 1/2 honey and half monkfruit sweetener. Instead of coconut milk, I used coconut cream. And, I did not sweeten the frosting because the toasted coconut was so flavorful. YUM! Thank you!
You’re welcome! I’m so glad that you enjoyed them. It’s great to know that coconut cream works well and that half honey / half monkfruit works! Thanks a ton for the tip and your feedback. :)
These were absolutely delicious! Very moist and just the right amount of sweetness. My husband and I love coconut and wanted a Temple Cleanse compliant dessert. This satisfied our craving. Thanks for sharing your recipe.
You’re welcome! I’m really glad that you and your husband enjoyed them. :) Thanks a bunch for your comment!
Can I only use coconut flour instead of almond flour?
Unfortunately not. Sorry about that!
I have made these several times and they are soooo delicious but I am having the same problem every time, eggy bottom. The egg seems to pool at the bottom of the muffins leaving a rubbery custard. My kids actually like it but I would prefer it wasn’t there. What am I doing wrong? Thanks.
I’m so glad that you like them! I’ve never had that happen with any recipe and have never gotten any feedback about that happening. Do you make any subs or changes at all to the recipe? Is the egg combining well with the other ingredients before you pour it in the liners? I’m sorry I’m not more helpful!
I think I know what the problem is. I used almond meal instead of almond flour. I thought the two were interchangeable, for the most part. I use almond meal in muffins and quick breads all the time without any problems but I can’t think of any other reason for the eggy bottom. I will try it with almond flour and see if this fixes the problem. Thanks.
Hmm. I’m not so sure that would cause the problem, either! I don’t really think it would. But if it works better, please let me know! I’m interested, too.
Could you use this recipe to make a layer cake?
I haven’t tried it but I think it may come out a little dense.
OMG these were delicious! I didn’t even have time to make the coconut whipped cream before they were eaten. I guess I’ll have to make them again!
Haha. I’m the same way! I’m really happy that you liked them that much. :) Thanks for your comment!
Can I substitute the eggs with an egg replacer?
Hi there! I’m sorry for just now seeing your question. I think three eggs is a bit much to replace (I normally just trying subbing 2) so I can’t really recommend it. If you try it out anyway, I’d love to hear how it goes!
Do you think maple syrup or agave syrup would work in place of the honey in this recipe?
I finally made this with a combo of agave and maple syrups and they turned out well. They’re like macaroons except not sickeningly sweet – I’m in coconut heaven!
Aaah, sorry for not replying to your original comment! I actually wanted to write you an email and then that never happened (for other people reading this, I know Theresa in real life – I don’t randomly email commenters ;)) I’m so happy that the cupcakes turned out well! Thanks for letting me know that it worked out.
I am out of baking powder can I substitute baking soda?
Thanks!
The two aren’t interchangeable (though it’s possible it could work here – but I really have no idea if it would!). Do you have the ingredients to make this baking powder sub?
I love everything about this recipe, from the way it looks to the ingredients. I am pinning this to make soon! Thank you!
I hope you’ll love them! Thanks for pinning. :)
It is not a fast process but (Just like with almonds) you can make desiccated coconut and coconut flour by making coconut milk from shredded coconut (add hot water, blend, let sit, strain through clean thin cloth, squeeze well); then dehydrating or cooking drained pulp spread on sheet pan on lowest setting of oven until dry. Careful not to let brown. Leave it as is for desiccated and coffe grind or process for flour. Google it!
Hi there! I’d like to try these, but not sure about desiccated coconut// Can I use shredded? is desiccated the same as shredded….
Hi Elizabeth! It’s not the same. Desiccated is like tiny little flakes and most of its moisture has been removed. You could try shredded and just really grind it well first, but I’m not positive if it’d work out. Or you can order some desiccated coconut from Amazon. They have it! :) If you do try this with shredded, please let us know if it worked out! That’d probably help a lot of people. :)
I adore coconut any thing. Have got to make these for myself very soon:)I can't wait to hear about your trip!
These are so cute! I love the eggs on top :) Im not normally a fan of coconut either, but I could definitely make an exception for these! They look so yummy
so funny that I made something similar today and used a different recipe. I baked with coconut oil for the first time and everyone loved it. will post soon. you version looks amazing… whipped frosting is delish.
What was your recipe?