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Indulge in these delightful Frosted Gluten Free Coconut Cupcakes that are perfect for any occasion. With a moist, fluffy texture and a rich coconut flavor, these cupcakes are sure to impress. Topped with a creamy coconut frosting and toasted coconut chips, they are a tropical treat that everyone will love.
I first discovered the magic of coconut cupcakes on a family trip to the tropics. The combination of sweet coconut and soft, fluffy cake was love at first bite. Since then, I’ve been on a mission to create the perfect gluten-free version that captures that same tropical essence. These Frosted Gluten Free Coconut Cupcakes are the result of that journey, and I’m thrilled to share them with you.
Get ready to bring a taste of the tropics into your kitchen with these irresistible Frosted Gluten Free Coconut Cupcakes. Whether you’re baking for a special occasion or just treating yourself, these cupcakes are sure to delight.
What to Expect
- Time: Approximately 1 hour
- Difficulty: Intermediate
Before You Begin
Before you start, make sure all your ingredients are at room temperature. This ensures that they mix together smoothly and evenly. Also, preheat your oven and prepare your muffin tin to save time.
Ingredients You’ll Need
| For the cupcakes | |
|---|---|
| ¾ cup (150 g) granulated sugar | |
| ⅜ cup (45 g) unsweetened coconut chips | |
| 1 ⅛ cups (158 g) all purpose gluten free flour blend, (I used Better Batter; please click thru for full info on appropriate blends) | |
| ½ teaspoon xanthan gum, (omit if your blend already contains it) | |
| ¾ teaspoon baking powder | |
| ½ teaspoon baking soda | |
| ½ teaspoon kosher salt | |
| 6 tablespoons (84 g) unsalted butter, at room temperature | |
| 2 (50 g) egg whites, at room temperature | |
| 1 teaspoon clear coconut flavoring, (optional) | |
| ½ cup (4 fluid ounces) buttermilk, at room temperature | |
| For the frosting/decoration | |
| 2 cups (240 g) unsweetened coconut chips | |
| 8 tablespoons (112 g) unsalted butter, at room temperature | |
| 6 tablespoons (84 g) virgin coconut oil, at room temperature | |
| 2 cups (230 g) confectioners’ sugar | |
| ⅛ teaspoon kosher salt | |
| 1 teaspoon clear coconut flavoring (optional) |
Step-by-Step Guide
- Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin and set it aside.
- Place the granulated sugar and coconut chips in a blender or food processor, and pulse until the coconut chips are no longer visible, and have become part of the sugar. The sugar will clump a bit. Set it aside briefly.
- In a small bowl, place the flour, xanthan gum, baking powder, baking soda, and salt in a small bowl and whisk to combine well. Set the dry ingredients aside.
- In a large bowl, place the butter, prepared coconut and sugar mixture, egg whites and optional coconut flavoring, and beat very well with a handheld mixer.
- Add the flour mixture in two parts, alternating with the buttermilk in between parts and beating until just combined after each addition.
- Using a silicone spatula or large spoon, turn the batter over by hand a few times to ensure that all of the dry ingredients have been incorporated into the batter. The batter should be relatively soft but thick and a bit lumpy.
- Fill the prepared wells of the muffin tin just under 3/4 of the way full with batter. Shake the tin back and forth to evenly distribute the batter in each well.
- Place the cupcakes in the center of the preheated oven and bake until very lightly golden brown and the top springs back when pressed gently in the center (about 18 minutes).
- Remove the muffin tin from the oven and allow the cupcakes to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.
- Lower the oven temperature to 250°F. Place the remaining 2 cups of coconut chips on a clean, rimmed baking sheet and spread them into an even layer. Place in the center of the oven and bake until lightly toasted, about 7 minutes. Stir at least once during baking to ensure even toasting, then remove the toasted coconut chips from the oven and allow to cool.
- In the bowl of your stand mixer fitted with the paddle attachment, place the 8 tablespoons butter and 6 tablespoons coconut oil and beat on high speed for about 3 minutes or until light and fluffy.
- Add the confectioner’s sugar, pinch of salt, and (optional) coconut flavoring, and beat on high speed until the frosting is very light and fluffy again (about 10 minutes).
- Once the cupcakes are completely cool, place a generous dollop of frosting on top of each with a spoon or using a pastry bag fitted with a large open piping tip. Press down on the frosting with the spoon to create a small well in the center of each.
- Sprinkle the cupcakes generously with the toasted coconut chips.
Pointers for Perfection & How to Store
For the best results, make sure to toast the coconut chips evenly to bring out their flavor. Also, ensure that your cupcakes are completely cool before frosting to prevent the frosting from melting. Store these Frosted Gluten Free Coconut Cupcakes in an airtight container in the refrigerator for up to 5 days. For more delicious gluten-free recipes, check out my Fluffy Gluten Free Vanilla Cupcakes.
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Frosted Gluten Free Coconut Cupcakes
- Total Time: 42
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These Frosted Gluten Free Coconut Cupcakes are a coconut lover’s dream. The sponge is incredibly moist and tender thanks to the use of full-fat canned coconut milk in the batter, avoiding any dry, crumbly texture. Infused with coconut extract and topped with a creamy coconut buttercream and toasted coconut flakes, they offer a triple dose of tropical flavor.
Ingredients
— The Cupcakes —
1 1/4 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum)
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup canned full-fat coconut milk (shake well before measuring)
1/4 cup canola oil or vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
— The Frosting & Topping —
1 cup salted butter, softened at room temperature
3–4 cups powdered sugar
2 tablespoons canned full-fat coconut milk
1/2 teaspoon coconut extract
1/2 cup sweetened shredded coconut (for garnishing)
Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
2. Toast Coconut (Optional): Spread the shredded coconut on a baking sheet. Bake for 5–7 minutes while the oven preheats, stirring frequently, until golden brown. Watch closely as it burns quickly. Set aside to cool.
3. Whisk Dry Ingredients: In a medium bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.
4. Mix Wet Ingredients: In a large bowl, whisk together the egg, canned coconut milk, oil, vanilla extract, and coconut extract until smooth.
5. Combine: Pour the dry ingredients into the wet ingredients. Whisk until just combined and smooth. Do not overmix.
6. Bake: Divide the batter evenly among the 12 muffin cups (filling about 2/3 full). Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Make Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, coconut milk, and coconut extract. Beat on medium-high speed until fluffy. Add more sugar or milk to adjust consistency if needed.
9. Decorate: Pipe or spread the frosting onto the cooled cupcakes. Top immediately with the toasted shredded coconut.
Notes
Coconut Milk: Use canned full-fat coconut milk (found in the Asian food aisle), not the refrigerated carton coconut milk. The fat content is crucial for the moisture of the cupcakes.
Extracts: Using both vanilla and coconut extracts gives the best depth of flavor without tasting artificial.
Storage: Store these cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Prep Time: 20
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32
- Sodium: 180
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 2
- Cholesterol: 55
Your Burning Questions Answered!
- Can I use a different flour blend?
- Yes, you can use a different gluten-free flour blend, but make sure it’s a 1:1 substitute and contains xanthan gum if your blend doesn’t already have it.
- Can I make these cupcakes dairy-free?
- Yes, you can substitute the butter with a dairy-free alternative and use a dairy-free buttermilk substitute.
Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 3 months. Thaw them completely before frosting and serving.
Dig In & Enjoy!
These Frosted Gluten Free Coconut Cupcakes are a delightful treat that brings a taste of the tropics to your table. With their moist, fluffy texture and rich coconut flavor, they are sure to become a favorite. Whether you’re baking for a special occasion or just treating yourself, these cupcakes are a must-try. For more delicious ideas, follow me on Pinterest.