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One-Bowl Coconut Flour Cupcakes (Master Recipe–Paleo, Grain-Free, Gluten-Free)

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Have you baked with coconut flour?

It took me a long time to give it a go. I’m comfortable using all varieties of gluten-free flours—brown rice blends, teff flour, sorghum flour, oat flour, quinoa flour—but for years, coconut flour recipes frightened me.

Most gluten-free baking requires adjustments to traditional baking ratios (e.g., liquids, flours, leaveners, eggs) and, occasionally, the addition of obscure ingredients (think xanthan gum and guar gum) to make them work, but coconut flour recipes baffled me. A quarter cup of flour to produce an entire batch of muffins? A mere half a cup to make more than a dozen cookies? Successful coconut flour baking must require mad scientist skills, a sprinkle of fairy dust, or a magic wand, none of which I possessed.

It’s embarrassing to look back on my nervous nellie behavior. Different does not have to be hard! I finally got up the muster to try it a little more than a year ago, and…I love it. Love it!  Here’s why:

Coconut Flour Benefits

  • As mentioned above, it is very easy to use.
  • Coconut flour is tricky if you start free-styling with ingredient substitutions. But if you follow recipes as written, you will soon get your bearings regarding proportions and how it works.
  • Extremely high fiber.
  • Gluten-free
  • Grain-free
  • Paleo
  • Very low in carbohydrates (Specifically, 2/3 of the carbohydrates are dietary fiber, hence they can be subtracted from the total carbohydrates).
  • Low in fat, especially compared to nut flours
  • Less expensive than nut flours, and some other gluten-free flours. Additionally, only a fraction is used compared of the amount of other flours (i.e., one bag lasts a long while).

Coconut Flour Taste

Most important for the reasons to try coconut flour is the taste. Perhaps there is a bit of fairydust sprinkled into each bag after all, because I have yet to eat anything but an utterly delicious coconut flour baked good from the recipes I’ve prepared. I’m talking breads, muffins, cakes, tortillas, and more.

So now it’s time for me to start sharing because eating is believing.

First up, a multi-purpose, one-bowl vanilla cupcake recipe free of refined sugars but with terrific taste and texture. I am a sucker for a plain cupcake (perfect for lunchboxes), but a smudge of chocolate ganache and some sprinkles on top is just the thing now and again.

Fear not the coconut flour, and enjoy the foray! Many more coconut flour recipes to come.

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One-Bowl Coconut Flour Cupcakes

One-Bowl Coconut Flour Cupcakes

Yield: 8
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes

Master recipe for #grain-free, #gluten-free vanilla cupcakes made with coconut flour

Ingredients

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 4 large eggs (preferably brought to room temperature)
  • 1/2 cup maple syrup, honey or agave nectar
  • 1/3 cup coconut oil, warmed until melted (or vegetable oil of choice)
  • 2 tablespoons dairy or nondairy milk of choice milk
  • 2 teaspoons vanilla extract vanilla extract

Instructions

  1. Preheat oven to 350°F.
  2. IMPORTANT: Line 8 muffin cups with paper or silicone liners; spray insides of cups with nonstick cooking spray or oil/grease (to prevent sticking).
  3. In a large bowl, whisk the flour, baking powder, and salt until blended. Whisk in the eggs, syrup, oil, milk, and vanilla until completely blended and smooth.
  4. Divide the batter equally among the prepared muffin cups.
  5. Bake in preheated oven for 18 to 22 minutes or until golden and a toothpick inserted in the center comes out clean.
  6. Transfer baking tin to wire rack and cool 10 minutes.
  7. Carefully remove the cupcakes from the tin and place on wire rack; cool completely.

Notes

Sore in an airtight container at room temperature for up to 2 days, in an airtight container in the refrigerator for up to 1 week, or freeze (unfrosted) for up to 2 months.

Nutrition Information
Serving Size 1 cupcake
Amount Per Serving Calories 223Total Fat 13.5gSaturated Fat 10.4gCholesterol 93mgSodium 113mgCarbohydrates 21.9gFiber 2.6gSugar 18.2gProtein 4.8g

Did you make this recipe?

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Mandy

Sunday 29th of October 2023

Could I replace agave syrup for golden syrup

Camilla

Wednesday 1st of November 2023

Hi Mandy— I think that would work just fine.

Moira Corr

Wednesday 27th of September 2023

Going to try this recipe thanku

Camilla

Wednesday 27th of September 2023

You are welcome, Moira, I hope you like them!

Linda

Wednesday 29th of March 2023

Love these little cakes, but used xylitol instead of honey, and only a pinch of Himalayan salt

Camilla

Wednesday 29th of March 2023

So happy to hear they worked great with the xylitol sub, Linda!

Divya

Thursday 1st of September 2022

I used Bob's red mill egg replacer but it came out very nicely. Super fluffy and delicious. Thank you, once again Camilla ❤️❤️

Camilla

Thursday 1st of September 2022

You are very welcome! So glad to hear that the BRM replacement worked well with these, Divya!

Remi

Sunday 21st of March 2021

worked great for a last minute bit of cake to bring to a potluck birthday (with people who have differing diets). Thanks!

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