Grain Free Vanilla Coconut Flour Cupcakes


Hi, I’m Marian. Welcome to Thrive Gluten Free where I’m all about showing you how easy it is to cook simple and delicious gluten free meals. Today I’m going to show you how to make my coconut flour gluten free cupcakes with a refined sugar free, butter-cream frosting. It is FABULOUS! Coconut flour is kind of new to the gluten free scene and a lot of people don’t know how to work with it. It is unique. You use less of it, and it requires a lot more liquid than a regular recipe would. The reason is that coconut flour absorbs all the moisture out of all the food around it and if you don’t have enough, it comes out dry and crumbly. Coconut flour also has a host of health benifits that include; high in fiber, high in healthy fats, it’s pulverized coconut meat which is great It’s a great source of protein. It is the best source of protein that you can get from any flour that you would bake with. It’s also a low carb flour, so it’s great for people that are diabetic who kind of want a treat So the coconut flour, along with the eggs in the recipe, really make it a nutrient dense filling cake that is still sweet and delicious. The first thing we are going to do is warm up the oven to 350 degrees so, we’re going to get that started while we make the cake mix. So the first ingredient in our cupcakes is obviously the coconut flour You only need 1/3 of a cup for this recipe and you don’t want to pack it in so you just want to kind of shake the top of it off and go from there. And next is a 1/2 teaspoon of baking powder The baking powder helps it rise and stay fluffy. Then a little bit of salt (about 1/4 teaspoon) Now that we have all the dry ingredients in the bowl, we want to mix them together very well you can use a wisk, but a fork works just fine and then next up, are all the liquid ingredients we are going to use four eggs Next up is the butter, and we’re just going to use 1/3 of a cup of butter and you want to use softened butter Next up is 1/3 of a cup of honey I like to use raw honey, but you can use more of a liquid type honey if that’s what you have. there we go and last but not least, 1 teaspoon of vanilla extract We are going to use a hand mixer to mix it all together When you’re making this, you want to use it on the lowest setting that your blender, or mixer has Ok, so that is all mixed Now, if you find that your butter was not completely softened, and it was kind of chunky in there That’s ok, just increase the speed to try to break it down to as small of pieces as you can. The oven is pre-heated, so we’re just going to fill our cupcake liners 3/4 of the way with cake mix. One thing about the cupcakes is, these do not rise not like a wheat based cake will so you want to make sure that you flatten out the top These are ready to go! We’re going to place them in the oven for about 18-20 min then we’ll check with a toothpick from there, put it in the middle if it comes out clean, they’re ready! While the cupcakes are baking, and already smelling fabulous we’re going to go ahead and make the frosting so we can place it in the fridge for it to chill, for after these are cooled First, you need 1/2 cup softened butter 1/3 cup of raw honey you want to make sure you are using the solid honey instead of the liquid see-through kind otherwise, it doesn’t work as well. and last but not least is the vanilla We’re using 1 teaspoon of vanilla extract. And now we mix it into frosting. As you can see, the frosting is creamy and looking like frosting should! So now that this is done we are going to place it in the fridge until our cupcakes are out and cooled. Our cupcakes smell fantastic! And they look fantastic as well. We’re just going to take them out Place a toothpick in the middle and it has come out clean! One thing about baking with coconut flour is you do not want to leave them in the hot pan. you want to take them out right away. If they stay in the hot pan, they will fall. Our cupcakes are done, they are out of the hot cupcake dish. So now we’re just going to let them cool Once they’re cool, we will add the frosting. These have cooled, so I have one here and I have the frosting and we’re just going to frost it very quickly. You can be as stingy or as liberal as you want with the frosting. same as with any other frosting you would use. Thank you so much for watching today. I hope that you found this helpful and you will make your own coconut flour cupcakes at home! If you do, please take a picture and let me know. Post it on my FaceBook page or on my Google Plus page also you can find this recipe and more on my website www.roadtolivingwhole.com Thank you so much, for watching!

46 thoughts on “Grain Free Vanilla Coconut Flour Cupcakes

  1. Thanks for the recipe it was the best ,I just made a little adjustment ,I did not use honey I used the Splenda baking sugar and the icing I use frosting made of butter,cream cheese and vanilla it was so good plus I only baked it for 10 minutes

  2. Had no vanilla so did almond flavour….Simply deeeeeeeelish. Next batch to be made along with myprotein flavadrops…. Pink n strawberry and some toffee coloured toffee cupcakes. Not huge on using honey so will use proper baking granulated sweetner next time…. Authentic texture to the buttercream topping then. Damn I'm getting hungry again 👍

  3. What are the weird comments on your screen about? Is that some Disney crap? Aren't you a grown woman? 😹 Irrelevant and distracting AF.

  4. Great recipe love! Looks great. I love your necklace 😍 and you speak really clearly which is so helpful. The pop up jokes were pretty distracting while I was trying to follow the recipe, but other than that I loved this video! Keep the great content coming! Happy Holidays! 🎄🎁

  5. You said BAKING POWDER in the video and BAKING SODA in the printed recipe !
    Which is it ?     Thanks.

  6. I have Celiac, been GF for a decade. Love baking now that I have bobs red mill products, which are easy to find in Oregon.I am also borderline diabetic. Your rock this recipe.

  7. I was hoping to see how it looks inside, sadly it wasn't shown in the video nor can we see it on the website / blog itself. Would be helpful if the baker takes a bite and show a close up of the cake crumbs so viewers can tell if this kind of recipe is what they are looking for (as everyone's preferences differ).

  8. This recipe sounds good but not diabetic friendly because of all the honey used. It would definitely spike blood sugar significantly. Substitute with a no sugar Sweetner.

  9. I used baking soda, the results came out very well, my husband said it was very delicious, and his work buddies sent a note, thank you to me, I thank you very much for sharing this recipe for this dessert.

  10. Replaced two of the four eggs by two vegan eggs (1 tablespoon of flax meal+3 tablespoon of water=1 vegan egg). Still taste great.

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