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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 is hard; it’s just different. 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:

*As mentioned above, it is very easy to use. It’s tricky if you start free-styling, but if you follow recipes as written, you will soon get your bearings regarding proportions and how it works.
*It is extremely high fiber.
*It is naturally gluten-free & grain-free (paleo!)
*It is very low in carbohydrates (Specifically, 2/3 of the carbohydrates are dietary fiber, hence they can be subtracted from the total).
*It’s far lower in fat than nut flours
*It’s much less expensive than nut flours, and some other gluten-free flours, plus you only use a fraction of the amount of other flours so one bag lasts awhile.

Most importantly, however, is 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’m 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


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 22 mins
  • Total Time: 27 mins
  • Yield: 8 1x

Description

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


Ingredients

Scale

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.

  • Category: Dessert, Cupcake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 223
  • Sugar: 18.2
  • Sodium: 113 mg
  • Fat: 13.5
  • Saturated Fat: 10.4
  • Carbohydrates: 21.9 g
  • Fiber: 2.6 g
  • Protein: 4.8 g
  • Cholesterol: 93 mg
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Recipe rating

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Tara

Wednesday 31st of July 2019

My daughter found your recipe and made these for me as a surprise! They were so delicious! Thank you!

Camilla

Wednesday 8th of January 2020

What a nice daughter, Tara! :)

Melina

Monday 27th of June 2016

Just made this for my daughter birthday party. It was delicious!! I doubled the recipe and made a cake in a 9x13 pan. Used 1 1/2 C sugar instead of honey and used almond milk for nondairy alternatve. Yum yum!!! Thank you for this recipe!

Camilla

Tuesday 28th of June 2016

Thanks so much for sharing your adaptation, Melina! I'm so glad this worked out for you :)

Courtney Richardson

Tuesday 14th of June 2016

Can I just say how amazing these were?!?!?! I have been experimenting with coconut flour for a long time (I normally stick to almond flour), and these were a hit! I made them yesterday, and by request I am making them again today lol! Thanks for the awesome recipe!

Camilla

Thursday 16th of June 2016

You are so very welcome, Courtney!!!!!! :)

Rhonda Figueroa

Tuesday 24th of May 2016

First, I apologize if this question was asked before. I did not read through all of the comments...

Can this recipe be doubled? I will certainly need more than 8 :)

Thank you

Sharon

Monday 31st of August 2020

Hi Camilla. These were soooo yummy! Thanks for another hit 🎉🥳🙌

Camilla

Tuesday 24th of May 2016

Hi Rhonda,

Yes, you can certainly double it! :)

Liz

Tuesday 17th of November 2015

The whole family is gluten free now-- I made these and everyone (including me) loved them. I made the chocolate ganache as well. The recipe worked so well-- I followed it to a T. I've been thinking about ways to customize these but I don't want to screw them up! I would really like to make these with a surprise filling...possibly using coconut cream as a base for that. there's no way to screw that up since I'd be adding that after they're done. Just gotta get a good recipe for cupcake filling! I would like a good icing for these as well...and topped with flaked coconut of course! :) Wonder if icing could be accomplished with coconut cream rather than butter...Gonna go find out!

Camilla

Wednesday 18th of November 2015

Hi Liz! So glad you loved them :) Yes, you can make amazing frosting (and filling) with the solid cream that comes from cans of coconut (chill the whole can, then scoop out the cream--whip it with a bit of sweetener of your choice and you have frosting!)

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