Gluten Free Lemon Curd Coconut Cupcakes
Easy lemon curd filled gluten free cupcakes with coconut frosting
Ingredients
Cupcakes
- 3 large eggs
- 1 ¼ cups coconut milk
- 2 cups gluten free flour blend
- 1 cup organic sugar
- 2 teaspoons baking powder
- dash salt
- ½ cup unsalted butter softened
- 1 teaspoon pure vanilla extract
- lemon curd for filling
Frosting
- 2 cups powdered sugar
- 2-3 tablespoons water add two and see if you need another
- ½ cup butter softened
- optional 1 teaspoon coconut extract
- ⅓ cup shredded coconut for sprinkling on top
Instructions
- 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.
- Mix well.
- 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.
Notes
(*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 371kcalCarbohydrates: 54gProtein: 5gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 4gCholesterol: 71mgSodium: 172mgFiber: 1gSugar: 34g
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.