Coconut flour cupcakes bring a delightful tropical twist to your baking experience. These light and fluffy cupcakes are not only delicious but also gluten-free and naturally sweetened, making them a healthier alternative to traditional treats. The subtle coconut flavor, combined with the moist texture, creates a truly irresistible cupcake that will satisfy any sweet tooth.
Ingredients
- 1/2 cup light olive oil (or 2/3 cup sugar, if preferred)
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 6 large eggs
- 2 tablespoons water (or milk)
- 1/2 cup coconut flour
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 350ºF (175ºC).
- In a bowl, whisk together the olive oil (or sugar), salt, vanilla extract, eggs, and water.
- In a separate bowl, mix the coconut flour and baking powder.
- Gradually add the flour mixture to the wet ingredients and stir until well combined.
- Grease a dozen muffin cups or line them with paper cupcake liners.
- Fill each liner about 3/4 full with batter.
- Bake on the center rack for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool for five minutes in the pan. Then, transfer them to a wire rack to cool completely.
- Once cooled, frost with your favorite icing—my personal favorite is cream cheese frosting or whipped cream. Yum!
- Enjoy!
