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Coconut Cupcakes     A little grain-free tropical treat for the holidays!  Enjoy!

My recipe below is based on the original recipe for these babies from Elana’s Pantry. Try them both!

Coconut Cupcakes – Yields 10 cupcakes:

3 eggs

½ cup maple syrup

½ cup coconut oil (melted)

½ cup coconut flour

½ cup unsweetened shredded coconut

½ tsp baking soda

½  tsp vanilla extract

½  tsp cinnamon

1/8 cup water

Preheat oven to 350 degrees. Line cupcake tin with 10 unbleached baking cups.

In a small bowl, mix coconut flour, shredded coconut, baking soda, & cinnamon. Set aside.

In a larger bowl, blend eggs, melted coconut oil, vanilla and maple syrup with a hand mixer. Pulse in dry mixture. Once ingredients are fully blended, add the water and stir. Allow batter to sit for one minute.

Spoon ¼ cup of cupcake batter into each cupcake liner.

Bake at 350 for 20-25 minutes or until tops are brown and cupcakes pass the toothpick test.

Remove cupcakes from oven and allow to cool for 20 minutes.

Frost with “Zesty” Lime Icing.


 Prep: Store 2 cans of organic coconut milk in refrigerator overnight.

 2 cans organic coconut milk

½ cup maple syrup

¼ cup lime zest (about 4 organic limes)

In a large bowl, accumulate the zest of 4 limes. Add the coconut milk by scooping out ONLY the solid part of the chilled coconut milk (save the liquid for other uses, like making a smoothie.) Add the maple syrup.

Whip with hand mixer until mixture forms soft peaks.

Spread on the coconut cupcakes. (I add shredded 90% dark chocolate over the top of them or a topper like a chocolate truffle or chocolate covered coffee bean.) This recipe always yields too much icing, so feel free to shrink quantities. I enjoy eating it so I leave it the way it is!

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