Delicious Gluten-Free Coconut Cupcakes Recipe
Introduction
These Gluten-Free Coconut Cupcakes are a delightful treat for anyone avoiding gluten but still craving a sweet, tropical flavor. Soft, moist, and infused with the richness of coconut, they make a perfect dessert or snack.
Ingredients
- 1 cup gluten-free flour
- 3/4 cup coconut milk
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup shredded coconut
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Step 2: In a large bowl, whisk together the gluten-free flour, sugar, and shredded coconut.
- Step 3: In a separate bowl, beat the eggs and then add the coconut milk, mixing well.
- Step 4: Combine the wet ingredients with the dry ingredients and stir until just blended to form a smooth batter.
- Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Step 6: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Remove the cupcakes from the oven and allow them to cool completely before serving.
Tips & Variations
- For an extra coconut punch, sprinkle toasted shredded coconut on top of the cupcakes after baking.
- You can substitute almond milk for coconut milk if you prefer a milder flavor.
- To make the cupcakes dairy-free, ensure your sugar is processed without bone char and use egg replacers if needed.
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Before serving, bring to room temperature or warm gently in the microwave for 10-15 seconds to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour if you do not need a gluten-free option. The texture and flavor will remain similar.
How do I know when the cupcakes are fully baked?
The cupcakes are done when they are golden on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
PrintDelicious Gluten-Free Coconut Cupcakes Recipe
Delight in these moist and flavorful Gluten-Free Coconut Cupcakes, perfect for those seeking a delicious, allergy-friendly dessert. Made with gluten-free flour and rich coconut milk, these cupcakes offer a tender crumb and a tropical twist that will satisfy your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cupcake Batter
- 1 1/2 cups gluten-free flour blend
- 1 cup coconut milk (full fat for best flavor)
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease the cups well to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking powder, salt, and shredded coconut to evenly distribute the ingredients.
- Combine Wet Ingredients: In a separate large bowl, beat the eggs and sugar together until the mixture becomes light and creamy. Slowly add the coconut milk while continuing to mix until fully incorporated.
- Make the Batter: Gradually add the dry ingredients into the wet ingredients, gently folding with a spatula. Mix until just combined, avoiding overmixing to keep the cupcakes tender.
- Fill the Cupcake Liners: Spoon the batter evenly into the prepared muffin cups, filling them about 2/3 full.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer the cupcakes to a wire rack to cool completely before serving or frosting.
Notes
- Ensure your gluten-free flour blend contains xanthan gum or add 1/2 teaspoon for better texture.
- For a richer coconut flavor, use full-fat coconut milk.
- You can top these cupcakes with coconut frosting or sprinkle extra toasted coconut on top for added crunch.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- To keep them moist, warm slightly before serving if refrigerated.
Keywords: gluten free cupcakes, coconut cupcakes, dairy free cupcakes, gluten free dessert, coconut milk cupcakes
