Best 3 Vanilla Coconut Flour Cupcakes Recipes

Indulge in the delightful harmony of vanilla and coconut with these delectable Coconut Flour Cupcakes, a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure as we guide you through three irresistible variations of this classic treat. Our Vanilla Cupcakes with Coconut Frosting offer a timeless combination, where fluffy vanilla sponge meets a creamy coconut frosting, creating a harmonious balance of flavors. The Vanilla Cupcakes with Coconut Cream Filling elevate the experience, as a velvety coconut cream nestled within the delicate cupcake, promising a burst of tropical delight in every bite. For chocolate lovers, the Vanilla Cupcakes with Chocolate Ganache and Toasted Coconut Flakes provide an exquisite contrast, where rich chocolate ganache meets the subtle sweetness of toasted coconut flakes, resulting in a decadent and sophisticated treat. Prepare to be captivated by the symphony of flavors in these Vanilla Coconut Flour Cupcakes, a culinary masterpiece that will leave you craving more.

Let's cook with our recipes!

COCONUT CUPCAKES

Coconut Cupcakes image

Provided by Ina Garten

Categories dessert

Time 2h5m

Yield 18 to 20 cupcakes

Number Of Ingredients 16

Ingredients

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

VANILLA COCONUT FLOUR CUPCAKES

Vanilla Coconut Flour Cupcakes image

These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!

Provided by King Arthur Flour

Categories Trusted Brands: Recipes and Tips King Arthur Flour

Time 1h35m

Yield 10

Number Of Ingredients 8

Ingredients

½ cup vegetable oil or melted butter
⅔ cup sugar
½ teaspoon salt
2 teaspoons gluten-free vanilla extract
6 large eggs, cracked into a bowl and whisked to combine
2 tablespoons milk
½ cup King Arthur Coconut Flour
1 teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
Evenly divide the batter among the 10 liners, filling each 3/4 full.
Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
Frost the cupcakes with your favorite frosting.

Nutrition Facts : Calories 215 calories, Carbohydrate 17.1 g, Cholesterol 111.8 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 214.4 mg, Sugar 13.7 g

COCONUT FLOUR VANILLA CUPCAKES (CANDIDA DIET FRIENDLY)

Coconut Flour Vanilla Cupcakes (Candida Diet Friendly) image

I adapted these from another recipe found on the net. I made them a little less sweet/fatty. The result is fantastic! I am obsessed with these delicious vanilla goodies! They are good even without the frosting, but with frosting - divine!

Provided by AllieBrooklynBaker

Categories Free Of...

Time 32m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
6 large eggs
1/3 cup coconut oil, melted and cooled
1/2 cup yacon syrup (or other sweetener if not following Candida Diet)
1 tablespoon vanilla extract (use alcohol-free)
1/2 cup butter (softened)
1 tablespoon vanilla extract (use alcohol-free)
1/4 cup yacon syrup (or powdered yacon if you can find it)

Steps:

Preheat over to 350 degrees Farenheit.
Line 12 muffin tins with muffin liners or grease with coconut oil.
In a large bowl, sift together coconut flour, baking soda and sea salt.
In a medium bowl, using a fork or whisk, beat together eggs, 1 TB vanilla, oil and yacon syrup until well mixed.
Add wet ingredients slowly to dry ingredients and mix very well with a wooden spoon or spatula.
Using a 1/4 cup measuring cup, scoop batter into 12 even portions in muffin tins.
Bake for 20-22 minutes.
Cool.
For Frosting, beat together butter, 1 TB vanilla and yacon syrup or powder with a hand mixer or wooden spoon until light and fluffy.
Spread frosting on cupcakes.
Enjoy!
Can be stored in an airtight container in the fridge for up to a week. But they probably won't last that long.
Tip: The Yacon has powerful digestive-aiding properties. Don't eat too many or you may get a stomach ache!

Nutrition Facts : Calories 161.9, Fat 16.1, SaturatedFat 10.9, Cholesterol 113.3, Sodium 252.6, Carbohydrate 0.5, Sugar 0.4, Protein 3.2

Tips:

Use room temperature ingredients: This helps the ingredients blend together more easily and creates a smoother batter.
Measure your ingredients accurately: Using the correct measurements is essential for a successful recipe.
Do not overmix the batter: Overmixing can make the cupcakes tough and dense.
Bake the cupcakes until a toothpick inserted into the center comes out clean: This ensures that the cupcakes are cooked through.
Let the cupcakes cool completely before frosting them: This will help the frosting to set properly.

Conclusion:

These vanilla coconut flour cupcakes are a delicious and healthy treat that can be enjoyed by everyone, regardless of dietary restrictions. They are gluten-free, grain-free, and refined sugar-free, making them a great option for those with food allergies or sensitivities. The cupcakes are also low in carbohydrates and high in protein, making them a good choice for those on a low-carb or keto diet. With their moist and fluffy texture and sweet vanilla flavor, these cupcakes are sure to be a hit with everyone who tries them.