These gluten free lemon curd stuffed coconut cupcakes are a delicious treat that my son loved.
You may ask why I say my son loved these. I created these gluten free cupcakes for my lunch group, Ladies Who Lunch. I purposefully left 3 extra, one for my husband and each child.
At least that was how it was supposed to work.
It was a Wednesday, and that is early dismissal day at school. My son came home and promptly ate two of the cupcakes….and part of the third. I couldn’t believe he did that :-).
You have to understand, I am not the type to limit what he eats. He eats really well (and often!) and is as skinny as a rail.
I didn’t expect him to devour them all. When his sister came home from school, she was so mad. She did get her revenge by buying a box of gluten free girl scout cookies (with her own money) and then ate them in front of her brother. I did try to tell her to be the bigger person and share, but it didn’t go very well. TEENAGERS!!
My kids are funny that way.
Have you seen this fun new kitchen gadget? It lets you easily scoop out the middle of a cupcake to add a filling. It was an add on item at Amazon for about $4 so I decided to give it a try.
I removed the middles and filled these coconut cupcakes with a delicious lemon curd I found at Trader Joe’s.
Top with frosting and these are hard to resist!!
Do you have that favorite kid snack that makes your kids do funny things like this?
Click here to see all of the gluten free dessert recipes on this blog.
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Gluten Free Lemon Curd Coconut Cupcakes
- 3 large eggs
- 1 1/4 cups coconut milk
- 2 cups gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1 cup organic sugar
- 2 teaspoons baking powder
- dash salt
- 1 cup butter softened
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon vanilla
- lemon curd for filling
- For Frosting:
- 2 cups powdered sugar
- 2-3 teaspoons water add two and see if you need another
- 2/3 cup shredded coconut
Preheat the oven to 350 degrees.
In a mixer, add all wet ingredients and mix for 2 minutes.
Reduce speed and add dry ingredients slowly.
Put paper liners into a muffin tin and fill 3/4 the way with batter.
Bake for 20 minutes until done.
Remove and put on cooling rack.
Use scooper to remove the center of each cupcake.
Fill each hole with lemon curd.
In a mixer, add frosting ingredients and mix.
Spread onto each cupcake.
Here are some ideas to complete the meal! Here are some great recipes to enjoy before the cupcakes :-).
Appetizer: Paleo Lettuce Wraps with Chili Dipping Sauce