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–+ servings
A single coconut cupcake on a small white plate.

Gluten Free Coconut Cupcakes

Sandi Gaertner
A moist and delicious gluten free coconut cupcake topped with a cream cheese frosting and shredded coconut.
4.91 from 10 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 15 days
Total Time 15 days 35 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 cupcakes
Calories 525 kcal

Ingredients
  

For Cupcakes

  • 1 ½ cups gluten free flour blend * see note
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 large eggs
  • ½ cup butter or coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup canned full fat coconut milk

For Frosting and Decorations

  • 8 ounces cream cheese softened
  • 1 stick butter softened
  • 4 ½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coconut extract
  • 1-2 tablespoons water
  • 1 cup unsweetened shredded coconut

Instructions
 

  • Preheat the oven to 350º F. Set out your butter and cream cheese to ensure they are at room temperature.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and whisk to blend.
  • Pour the wet ingredients into the dry ingredients and mix until just barely mixed.
  • Add cupcake liners to a muffin tin and fill each 3/4 full with cupcake batter.
  • Bake 20-22 minutes until done. Remove from the oven and cool on a cooling rack.
  • Add your butter, cream cheese, and vanilla to a mixer. Whip until creamy. Slowly add the powdered sugar. Add water slowly so your frosting doesn't get too soft.
  • Use an ice cream scoop to put frosting on each cupcake. Dip the cupcake upsidedown into the shredded coconut to top each.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. Don't over-mix your cupcake batter, it will make your cupcakes denser.
  4. To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
  5. These cupcakes will keep up to 4 days in an airtight container, or up to 4 months in the freezer.

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: 525kcalCarbohydrates: 76gProtein: 5gFat: 24gSaturated Fat: 17gCholesterol: 68mgSodium: 170mgPotassium: 153mgFiber: 3gSugar: 62gVitamin A: 530IUVitamin C: 1mgCalcium: 55mgIron: 2mg
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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.