Celebrate the 4th with these naturally gluten free delicious vanilla cupcakes made with coconut flour!
Although summer just started, it already seems to be flying by! June is almost over and July is right around the corner, which means the 4th is close, too. Do you have any plans to celebrate? We typically have family over for a BBQ, then go somewhere later that evening to watch the fireworks show.
My kids and I are all working hard to eat better this summer, and to get outside and be more active. We all know how much I love to bake, so I decided to develop a few dessert recipes that were on the lighter side, just a bit healthier if you will.
These Vanilla Coconut Flour Cupcakes were first on my list and they were a huge hit! Made with coconut oil and coconut flour, they are soft, tender, and gluten free! I'm not saying these are like total diet cupcakes, just a bit healthier than the normal cupcakes I make. I topped them with a light and fluffy vanilla buttercream, followed by patriotic red and blue sprinkles. Perfect for your 4th of July celebrations!
Do you ever use coconut flour? It's naturally gluten free and contains more fiber than any other flour. It's also packed with protein and is heart healthy, and is known to lower cholesterol levels. Check out the Coconut Flour Reference Page of the Nuts.com website to find more nutrition facts about coconut flour as well as ways to incorporate it into your diet.
Now, let's get to these cupcakes!
Vanilla Coconut Flour Cupcakes
Author: Sarah Bates | The Chef Next Door
Makes 12 cupcakes
Print this recipe
Print this recipe
For the cupcakes:
2/3 cup sugar
1/2 cup coconut oil, melted and cooled
3 Tbsp milk
1/2 Tbsp pure vanilla extract
1/2 cup coconut flour
1 tsp baking powder
1/2 tsp salt
For the frosting:
1 stick unsalted butter, at room temperature
Pinch of salt
2 tsp pure vanilla extract
2 1/2 cups powdered sugar
2 Tbsp milk
Preheat the oven to 350 degrees. Line a 12-cup muffin pan with 12 paper liners and set aside.
In a large bowl, beat together the sugar, coconut oil, milk, vanilla, and eggs and whisk until smooth.
In a separate bowl, whisk together the coconut flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir to combine.
Divide the batter evenly between the 12 wells, filling each about 3/4 full. Bake the cupcakes for about 18 to 20 minutes, or until a cake tester inserted into the center of one comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then turn them out of the pan onto a cooling rack to cool completely.
While the cupcakes are cooling, making the frosting. In the bowl of a stand mixer, cream the butter until fluffy. Add the salt and vanilla and beat. Add the powdered sugar and milk and beat well, scraping down the sides and bottom of the bowl as needed.
When the cupcakes are cooled, frost them. Add sprinkles and decorations as desired. Store any leftovers in an airtight container.