Coconut Flour Cupcakes (only 7 ingredients!)
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
10
-
Calories
92 kcal
-
Course
Dessert
-
Cuisine
gluten-free
Coconut Flour Cupcakes (only 7 ingredients!)
Description
Coconut Flour Cupcakes rely on finely chopped zucchini to provide moisture that offsets the dryness typical of coconut flour, yielding a soft, tender texture. The eggs bind the batter and contribute to the cupcake’s structure, while coconut sugar offers gentle sweetness and a mild caramel note. Combined with baking powder for leavening, salt, and vanilla extract, these ingredients form a smooth batter that blends evenly when processed in a blender or food processor.
Baked at 350ºF for about 25 minutes, the cupcakes develop a lightly firm center indicating doneness. Cooling completely before frosting or serving helps maintain the structure. These cupcakes have a unique texture influenced by both coconut flour and zucchini, making them distinct from traditional wheat-based cupcakes. They are suitable for those interested in baking with alternative flours.
Storing these cupcakes in an airtight container in the refrigerator keeps them fresh up to five days, allowing for making ahead. The recipe note mentions zucchini as the preferred moisture source, highlighting that alternatives like applesauce or mashed banana can be used but will alter the flavor and texture.
Ingredients
- 1/2 cup coconut flour (58 grams)
- 1 cup zucchini , peeled and finely chopped (134 grams)
- 4 egg 206 grams, large
- 2/3 cup coconut sugar (100 grams)
- 2 teaspoons baking powder (9 grams)
- 1/4 teaspoon salt 2 grams, sea salt
- 1 tablespoon vanilla extract (12 grams)
Instructions
- Preheat your oven to 350ºF and line a standard muffin tin with 10 cupcake liners.
- In a blender, combine the coconut flour, zucchini, eggs, coconut sugar, baking powder, salt, and vanilla. Blend until very smooth. (If you don't have a powerful blender, blend together the zucchini and eggs first, until smooth. Then add in the rest of the ingredients and blend again.)
- Pour the batter into the 10 cupcake liners. Bake at 350ºF for 25 minutes, or until the center of the cupcakes feels firm to a light touch.
- Let the cupcakes cool completely before frosting and serving. If making them in advance, store these cupcakes in an airtight container in the fridge for up to 5 days.
Notes
- Zucchini provides the best moisture and texture for these cupcakes compared to other substitutes.
- Alternatives like applesauce, pumpkin, or mashed banana may be used but will change flavor and texture.
- Store cupcakes in an airtight container in the refrigerator for up to 5 days.
- Use a blender or food processor to blend the batter smoothly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 119mg | 5% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
