If you enjoy coconut as much as I do, then you have come to the right place!
I dare say...these are the BEST gluten free coconut cupcakes I have ever eaten. Just teeming with sweet coconutty flavor. They are AMAZING!
Basically, I shoved coconut flavor into every nook and crannie- in the BEST way! These cupcakes are soft, moist, and sweet. They would be perfect for Easter, a baby shower, spring brunch, or a random Sunday afternoon!
I really do not understand when someone says they do not like coconut. What?!? How?!? It's just so unbelievably good in all forms!
Ina Garten has a coconut cupcake recipe, which calls for 2 cups of sugar + sweetened coconut flakes. Love you, Ina- but that is a WHOLE lot of sweetness! Honestly, I don't think you need to use sweetened coconut flakes...like ever!
And, you could also top these cupcakes with toasted coconut flakes for an even greater depth of coconut flavor!
For even more sweet, coconut flavor- this frosting is perfect for topping coconut cupcakes!
First, grind unsweetened coconut flakes in a small food processor. Then, beat everything in a large mixing bowl until creamy and smooth. Next, use a piping bag with a tip or a knife to spread over cooled cupcakes. Note: Don't use a small tip, as pieces of coconut may become stuck.
I often store baked goods in the fridge, especially when there's cream cheese involved. Store coconut cupcakes in an airtight container. They will keep for 4-5 days in the fridge.
For a sweet coconut treat any time of year, these gluten free coconut cupcakes are delightful and feature a coconut buttercream frosting!
Welcome- I'm so grateful you're here!
A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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