Rating: 4.5 stars
45 Ratings
  • 5 star values: 33
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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

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

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.

    Advertisement
  • 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
Advertisement