coconut cream cupcakes

Coconut Cream Cupcakes

coconut cream cupcakes
Part of the fun of cooking from scratch, is when you’re in the mood for something – you just make it! I made this recipe as part of a product review, you will see more about it later this week too. But when you’re given coconut flour, what do you make? I hadn’t worked with coconut flour before so this was fun and a delicious treat!
As always, this recipe is Gluten free and there are notes so you can make it gluten-full :).
Ingredients

  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup white rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup coconut flour
  • 1 3/4 teaspoon baking powder
  • 1/2 cup milk

*This is my gluten free flour mix I prefer, you can use your own preferred flour mix, or even regular baking flour if you’re making it gluten full!

Directions

  1. Preheat your oven to 350 degrees.
  2. Grease and flour a 9×9 inch pan or line your cupcake pan to make cute little snack cakes.
  3. In a medium bowl, cream your butter and sugar. Beat in your eggs 1 at a time, then stir in your vanilla.
  4. Sift together your flours and baking powder in a separate bowl. Slowly integrate into the wet ingredients until well combined.
  5. Stir in the milk until the your batter is smooth.
  6. Pour into your prepared pan or spoon into your cupcake cups.
  7. Bake for 20-25 minutes for cupcakes, 30-40 minutes for cake.
  8. Test with a tooth pick for doneness!

Fun note: If you don’t use coconut flour with this recipe, you will have a basic white cake recipe!

The coconut flour adds a sweet coconut flavor to the cake, they are dense but moist cupcakes!

Top with basic vanilla frosting (recipe below) and shaved coconut.

Vanilla Frosting Recipe

Ingredients

  • 2 cups powdered sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla

Directions

  1. Combine all ingredients with a mixer on medium until smooth
  2. Enjoy!

Coconut Cream Cupcakes

Coconut Cream Cupcakes

Ingredients

  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup white rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup coconut flour
  • 1 3/4 teaspoon baking powder
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350 degrees.
  2. Grease and flour a 9x9 inch pan or line your cupcake pan to make cute little snack cakes.
  3. In a medium bowl, cream your butter and sugar. Beat in your eggs 1 at a time, then stir in your vanilla.
  4. Sift together your flours and baking powder in a separate bowl. Slowly integrate into the wet ingredients until well combined.
  5. Stir in the milk until the your batter is smooth.
  6. Pour into your prepared pan or spoon into your cupcake cups.
  7. Bake for 20-25 minutes for cupcakes, 30-40 minutes for cake.
  8. Test with a tooth pick for doneness!
  9. Top with our Vanilla Frosting recipe
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at [email protected]

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