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.

Frosted Gluten Free Coconut Cupcakes: Super Coconutty Treat

Name: Frosted Gluten Free Coconut Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
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)

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

Scale

— 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)

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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