All right folks, for those of you longing for a moist, delicious, LOW CARB, GLUTEN FREE cupcake, here it is! After my daughter was diagnosed with CD, I learned to make these, and my husband actually asked me (BEFORE his diagnosis) to make them rather than regular cupcakes made from wheat. He liked them better! The coconut oil, flour, and milk are essentially to this recipe. You can get coconut oil pretty much anywhere. I get mine from Amazon or Vitacost. The cheapest coconut oil I have found is LouAna at Wal-Mart. Probably not the highest quality, but it does fine in this recipe. Coconut flour I buy in bulk on Amazon. For coconut milk, check the ethnic section of your grocery store! INCIDENTALLY, THESE ARE ALSO DAIRY FREE!
6 T coconut oil
1/2 cup cocoa powder
4 tablespoons coconut milk (or a little more for added moisture)
1-1/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup coconut flour
1/2 teaspoon baking powder
Mix together coconut oil and cocoa powder. You may need to warm the oil on the stove or in the microwave. I just warm them together on the stove top. Allow to cool slightly.
In large mixing bowl, mix together coconut milk, eggs, sugar, salt, and vanilla for about a minute on medium, until well blended. In a separate dry bowl, sift the coconut flour and baking powder together. Add mixture to batter and mix well, until all lumps disappear.
Mix in the coconut oil/cocoa powder mixture.
Grease a dozen muffin cups (yes, you do need to grease the cups that are already non-stick). I put them in my pan and then just give them a light dusting of non-stick spray. Bake at 400 degrees for 15 minutes. After that, watch them, as they burn easily. Use a cake tester, and as soon as they are done in the middle, pull them out.
Allow to cool, then frost. We use my mom’s buttercream frosting, SO good. It has spoiled us for any of that storebought junk, and we always know it’s GF, too!
Mix together 1 pound of confectioner’s sugar, a teaspoon of vanilla, a few tablespoons of milk (or coconut milk if dairy free), and 1/2 cup butter (or soy margarine or butter-flavored Crisco if dairy-free). Add a little more milk to get the right texture.
I promise, this one won’t disappoint!
Oh, and these freeze beautifully!
Cupcake portion of recipe adapted from Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat by Bruce Fife.
Frosting recipe is from my mother. Thanks, Mom!
*Please note: This post may contain affiliate and/or referral links. See my full Disclosure Policy here.*
This recipe has been submitted to:
- Slightly Indulgent Tuesday
- Mouthwatering Monday
- Foodie Friday
- Friday Potluck
- Allergy Friendly Friday
- Tempt My Tummy Tuesday
- Tuesdays at the Table
- Tuesday’s Tasty Tidbits
- Fat Tuesday
- Fat Camp Friday
- Tea Party Tuesday
- This Chick Cooks
- Melt in Your Mouth Monday
- Muffin Monday
- Allergy-Free Wednesdays
Affiliate Disclosure Print This Post Email This Post