Coconut Cupcakes – a delicious recipe with coconut flour, salt, baking soda, eggs, coconut oil, nectar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F.
2
Line 9 muffin cups with paper liners.
3
In a large bowl, combine the coconut flour, salt, and baking soda.
4
In a medium bowl, whisk together the eggs, coconut oil, agave nectar, and vanilla extract.
5
Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the shredded coconut.
6
Scoop 1/4 cup of batter into each prepared muffin cup.
7
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8
Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the toasted coconut flakes, and serve.
467
kcal
Calories
40
g
Fat
13
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup coconut flour, 1/4 teaspoon sea salt, 1 teaspoon baking soda, 4 large eggs, and more.
Yes, Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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