These Gluten Free Coconut Cupcakes with coconut icing are a coconut lovers dream! The base is an almond coconut cake that's dense and moist while the dairy free coconut frosting is just a handful of ingredients! These easy coconut cupcakes are SCD, Paleo, gluten free, dairy free, grain free, and refined sugar free.
Confession: This is the first cupcake recipe EVER on my little blog! Crazy, right?!
I have so many gosh darn delicious dessert recipes but for some reason...no cupcakes!
These paleo coconut cupcakes are dense, full of coconut flavor, and incredibly moist while the dairy free coconut icing adds more coconut goodness!
Cupcake Ingredient Tips
Almond Flour - Blanched finely ground almond flour will yield the best results.
Unsweetened Shredded Coconut - At the store you may notice that different brands shred their coconut to different consistencies. For this recipe I used Bob Red Mills unsweetened shredded coconut because it is very finely shredded. However, feel free to use a large shred if that's what you prefer.
Coconut Milk - You'll want to use full fat unsweetened canned coconut milk. My go-to is Native Forest Simple Coconut Milk.
Honey - A lighter, sweeter honey like clover will lend a subtle sweetness without turning the batter too dark.
Directions
Begin by mixing the dry and wet ingredients in separate bowls before pouring the wet ingredients into the flour mixture and whisking until well combined.
This part is really important... it takes coconut flour a bit of time to fully absorb the wet ingredients, so allow the batter to sit for up to 1 minute before giving the batter one final whisk.
Scoop the batter into lined muffin cups and bake until a toothpick inserted into the middle of the cupcakes comes out clean.
Icing Suggestions and Substitutions
Palm Shortening - I like using Spectrum Palm shortening but the Nutiva brand will also work. If you prefer to avoid shortening and your system can handle dairy, then softened grass fed unsalted butter can be used instead.
Coconut Cream - While the coconut cake calls for coconut milk, this icing calls for coconut cream! Put a can of full fat coconut milk in the back of your refrigerator for at least 8 hours. Carefully pop the top of the can and scoop out the hardened cream for the frosting. The remaining liquid can be used in the cake batter!
Icing directions
Place the shortening, honey, coconut cream, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment.
Whisk the ingredients on medium speed until well combined and smooth.
If the icing becomes too runny, place it in the refrigerator for 10 to 15 minutes to harden up a bit, then whisk again.
Use a knife or piping bag to frost the cupcakes.
Since the icing is made with coconut cream, it will get very soft if left out in a warm room.
For this reason it's best to store the cupcakes in the refrigerator.
Sprinkle the cupcakes with unsweetened shredded coconut and enjoy!
How to store the cupcakes
The cupcakes should be covered and stored in the refrigerator for three to five days.
Here are more coconut dessert ideas!
- Lemon Almond Flour Cake with Lemon Coconut Frosting
- Coconut Peppermint Fudge
- Dairy Free Vanilla Cashew Ice Cream
- Coconut Flour Vanilla Mug Cake
- Almond Flour Coconut Cake
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Gluten Free Coconut Cupcakes
Ingredients
Coconut Cupcakes
- 1 ¼ cups finely ground blanched almond flour
- 2 Tablespoons coconut flour
- 2 large eggs, room temperature
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup unsweetened shredded coconut
- 6 Tablespoons full fat canned coconut milk
- 6 Tablespoons honey
- 2 Tablespoons coconut oil melted but not hot
- ½ teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Coconut Icing
- 1 cup shortening (either palm or vegetable)
- ½ cup honey
- ¼ cup coconut cream
- 1 teaspoon vanilla extract
- unsweetened shredded coconut to garnish tops of cupcakes
Instructions
Coconut Cupcakes
- Preheat oven to 350F and line a muffin pan with cupcake liners. Set aside.
- In a large bowl whisk together all the dry ingredients. In a separate bowl mix together the wet ingredients.
- Slowly add the wet ingredients to the dry and mix until just combined. Allow the batter to rest for no more than 1 minute before mixing again.
- Scoop the batter into the cupcake liners, filling them until ¾ full.
- Bake for 20 to 25 minutes until a toothpick inserted into the middle of a cupcake comes out clean.
- Remove from the oven and allow to cool for five minutes. Remove all the cupcakes from the pan and place on a wire rack to cool completely.
Coconut Icing
- Place a can of full fat canned coconut milk in the refrigerator to chill for 8 to 12 hours or overnight. Remove the can from the fridge making sure not jostle it too much! Scoop ¼ cup of the hardened coconut cream out of the can and place in the bowl of a stand mixer.
- Add the rest of the icing ingredients to the bowl and whisk until well combined and a bit fluffy.
- Use a knife of piping bag to frost the cooled cupcakes. Sprinkle the cupcakes with unsweetened shredded coconut and store in the refrigerator until ready to serve.
Notes
- Make sure all coconut cupcake ingredients are at room temperature before beginning.
- If dairy isn't an issue, then softened, unsalted butter can be used in place of the shortening.
- Store the cupcakes in the refrigerator and remove just before serving.
Lana
I just made this recipe and love it. I shared a cupcake with my neighbour who is trying the SCD too. We both thought it was delicious. The texture of the cupcake is perfect. It's nice to make a grain-free muffin/cupcake that doesn't call for cinnamon. I was getting tired of that flavour. I'm enjoying your website and look forward to trying more of your recipes. Thank you so much!
Nadia
Haven't made this yet...but looks interesting for sure. Can you replace the shortening with solid coconut oil....not crazy about using shortening. Or are there any other thing I can replace with...butter even?
Jennifer Brown
Sorry for the delayed response, I took the the last month off! Yes, you can use unsalted butter instead of the shortening!
Liezel
I was so happy to find this SCD recipe on the web. It is super delicious and great for when I am craving a piece of cake. I didn't have vegetable shortening on hand so I used butter instead for the icing.
Jennifer Brown
So glad you liked it!
Juliette Gabai
I made these for my birthday and they were loved by all (with some hiccups along the way - who knew coconut milk could be so hard to work with)!
My boyfriend and his family, who have been SCD for years, were amazed. They have not been able to bake anything like this on SCD. My family, who is not SCD, was equally amazed.
FYI for any vegans - I substituted bubbly water for eggs and it was perfect.
I cannot thank you enough for this amazingly perfect recipe!
Jennifer Brown
Happy Birthday to you Juliette! It's always nice to hear that an SCD recipe is enjoyed by those following and not following the diet! Thank you for letting us know about the egg substitute too!
Liz
Could i add some brewed coffee to this recipe to make it coffee flavored?
Jennifer
Thanks for your patience with the delayed response Liz, I took a little social media/internet hiatus. I think a little brewed coffee in the recipe sounds fabulous! I would decrease the coconut milk by however much coffee you decide to add. If you give it a try I would LOVE to hear how it turned out!!
Denise
Unbelievably delicious! Great directions and tips for baking success. I made them for my birthday. It was so exciting have a dessert that tastes as good as bakery cupcakes!
Jennifer
Happy belated Birthday Denise! I'm glad you enjoyed the cupcakes and that they could add to your joyous day!
Alexia
These cupcakes are so yummy! My friend's daughter was so excited to have a gluten free cupcake that didn't crumble on her! Any idea what the carb count is for those of us tracking carbs?
Betsy
Is there any 10x sugar in the icing?
Jennifer
No there's not, the only sweetener is honey.
Kate Mitchell
Is it possible to make this with just coconut flour and no almond flour?
Jennifer
Hi Kate! The recipe won’t work with just coconut flour, you would need TONS more moisture. You would be better off using my coconut flour mug cake recipe. https://thehealthierbite.com/coconut-flour-vanilla-mug-cake/
Elena's Pantry also has a yummy coconut flour vanilla cupcake recipe you could try. https://elanaspantry.com/paleo-vanilla-cupcakes/
Georgina
Hi Jennifer! So excited to have a recipe with just coconut and almond flour. Do you know if you could sub the eggs for 2 bananas (to make it Vegan)? Thanks x
Jennifer
I have not tried subbing the eggs for bananas so I can't be sure. If you decide to give it a try I'd love to know how it worked!
Karen
Delicious coconut cupcakes!
Very moist and good
Jennifer
Glad to hear you liked them Karen!
Carly
I forgot to buy coconut flour. How bad is it if I just use almond flour? Thanks!!!
Jennifer
Hey Carly! The recipe won't work with just almond flour. Coconut flour soaks up SO MUCH moisture that if you just use almond flour, you'll end up with a soupy mess. I'm sending you an email now with an alternative!
Linda
Could you use palm shortening for the frosting in place of the vegetable shortening?
Jennifer
Yes you can!
Angela
I was lucky enough to be a taste tester for this recipe and it's delish! The coconut flavors really come through and the icing sets up just like a traditional buttercream!