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!

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
10
Yield:
10 cupcakes
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

215 calories; protein 4.7g; carbohydrates 17.1g; fat 15.1g; cholesterol 111.8mg; sodium 214.4mg. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2016
I used coconut oil instead of vegetable oil, kefir instead of milk, raw honey instead of sugar. I also added about a cup of blueberries in the batter. I made it for a birthday cake and my family LOVED it. I added organic raspberry spread between two cake layers. The cake was 5.5 inch diameter. The rest were cupcakes. Frosting was seven minute egg white frosting sweetened with raw honey. Read More
(26)

Most helpful critical review

Rating: 2 stars
02/14/2016
Tastes like an eggy cornbread. Not a desert flavor for cupcakes. Disappointed:( Read More
(5)
46 Ratings
  • 5 star values: 34
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/14/2016
I used coconut oil instead of vegetable oil, kefir instead of milk, raw honey instead of sugar. I also added about a cup of blueberries in the batter. I made it for a birthday cake and my family LOVED it. I added organic raspberry spread between two cake layers. The cake was 5.5 inch diameter. The rest were cupcakes. Frosting was seven minute egg white frosting sweetened with raw honey. Read More
(26)
Rating: 5 stars
10/05/2015
When my family went gluten-free and dairy-free, I basically stopped baking. Coconut flour changed all that. These aren't just "good for being gf and df." They're just plain good. Of course, I substitute coconut milk for the dairy milk in this recipe. Read More
(17)
Rating: 5 stars
05/23/2016
My daughter has celiac disease and we've really struggled finding baked goods that she likes, she LOVED these, and so did the rest of the family! Made exactly as the recipe said and was very impressed! Read More
(11)
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Rating: 5 stars
01/02/2017
This is a delicious moist cupcake! Not a strong coconut flavor, next time I make it, though, I will use coconut oil instead of butter, to see if I can get it more coconutty. I frosted it with a creme fraische, butter & coconut oil with toasted coconut for garnish. Took it to a party where everyone knows how to cook, even 2 professional chefs! All thought it was wonderfully moist and one of the chefs now has the recipe and will be using it for a GF alternative when catering. Read More
(7)
Rating: 2 stars
02/14/2016
Tastes like an eggy cornbread. Not a desert flavor for cupcakes. Disappointed:( Read More
(5)
Rating: 5 stars
09/27/2016
OH MY GRACIOUS!!! These are absolutely, decadently delcious!! No ifs, ands, or buts about it! I will say, I did omit the sugar and used equal amount of honey instead! Read More
(5)
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Rating: 5 stars
05/02/2016
These are delicious! I followed the recipe but just replaced a couple of ingredients for healthier ones. I used coconut oil instead of vegetable oil, and coconut sugar instead of the white sugar. They turned out moist and so yummy. I will make them again. Read More
(5)
Rating: 5 stars
02/02/2016
made this recipe and loved it! I just doubled the vanilla extract and added a teaspoon of dried lavender buds to the recipe and they were a hit! Read More
(4)
Rating: 5 stars
12/22/2015
I love coconut it is the best and this recipe is so great thanks Read More
(3)
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