Apple and Coconut Milk Cupcakes


Light and moist dairy-free cupcakes with a pleasant aroma that I invented on the spot. They are delicious, not too sweet, and easy to make. Top with your frosting of choice or serve as-is.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
10 cupcakes


  • 1 cup all-purpose flour

  • cup white sugar

  • ¼ cup coconut flour

  • 1 teaspoon baking powder

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • 1 egg

  • ¾ cup applesauce

  • ½ cup coconut milk

  • ¼ cup vegetable oil

  • 1 tablespoon honey

  • ½ teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners.

  2. Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl.

  3. Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan.

  4. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts (per serving)

165 Calories
9g Fat
21g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 165
% Daily Value *
Total Fat 9g 11%
Saturated Fat 3g 16%
Cholesterol 19mg 6%
Sodium 116mg 5%
Total Carbohydrate 21g 7%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 2g
Vitamin C 0mg 2%
Calcium 36mg 3%
Iron 1mg 6%
Potassium 61mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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