Vanilla Coconut Flour Cupcakes – a delicious recipe with vegetable oil, sugar, salt, vanilla, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
2
Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
3
In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
4
Evenly divide the batter among the 10 liners, filling each 3/4 full.
5
Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
6
Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
7
Frost the cupcakes with your favorite frosting.
676
kcal
Calories
45
g
Fat
48
g
Carbs
21
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 8 ingredients. The key ingredients include: 1/2 cup vegetable oil or melted butter, 2/3 cup sugar, 1/2 teaspoon salt, 2 teaspoons gluten-free vanilla extract, and more.
Yes, Vanilla Coconut Flour 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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