Here is a delicious, gluten-free coconut cupcake recipe. A personal fave of mine!

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Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
25 mins
total:
60 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

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  • Combine sugar, guar gum, baking powder, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Add all of the sorghum flour, all of the cornstarch, and all of the tapioca flour. Mix on low speed for several rotations to evenly distribute the dry ingredients.

  • Drop diced butter into the bowl and mix on the lowest setting until it looks like thick, dry sand, about 2 minutes. Add eggs and mix on low speed for 30 seconds. With the mixer running on low, pour in buttermilk, vanilla, and almond extract; slowly increase the speed to high, one gear at a time. Mix until batter casts out big, beautiful, folding waves, about 1 1/2 minutes. Fold in shredded coconut.

  • Use an ice cream scoop to divide the batter evenly, filling each prepared muffin cup 2/3 to 3/4 full.

  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Remove from the oven and place on a wire rack until completely cool, about 25 minutes.

Cook's Note:

I use organic butter, eggs, and almond extract.

Nutrition Facts

303 calories; protein 3.4g; carbohydrates 40.7g; fat 14.2g; cholesterol 59.6mg; sodium 185.5mg. Full Nutrition
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