Coconut Flour Cupcakes (only 7 ingredients!)

coconut flour cupcakes on white plate with chocolate frosting

Coconut Flour Cupcakes (only 7 ingredients!)

Course: Dessert

Cuisine: gluten-free

Keyword: coconut flour cupcakes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 92kcal

Author: Megan Gilmore

These Coconut Flour Cupcakes are light & fluffy, while being naturally gluten-free! They are also oil-free, with a sneaky serving of zucchini in each bite.

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Equipment

Ingredients

1/2 cup coconut flour (58 grams)
1 cup zucchini , peeled and finely chopped (134 grams)
4 large eggs (206 grams)
2/3 cup coconut sugar (100 grams)
2 teaspoons baking powder (9 grams)
1/4 teaspoon sea salt (2 grams)
1 tablespoon vanilla extract (12 grams)

Instructions

Preheat your oven to 350ºF and line a standard muffin tin with 10 cupcake liners.
In a blender, combine the coconut flour, zucchini, eggs, coconut sugar, baking powder, salt, and vanilla. Blend until very smooth. (If you don't have a powerful blender, blend together the zucchini and eggs first, until smooth. Then add in the rest of the ingredients and blend again.)
Pour the batter into the 10 cupcake liners. Bake at 350ºF for 25 minutes, or until the center of the cupcakes feels firm to a light touch.
Let the cupcakes cool completely before frosting and serving. If making them in advance, store these cupcakes in an airtight container in the fridge for up to 5 days.

Video

Notes

After testing this recipe 10 times, I'm of the opinion that zucchini produces the best cupcake texture, without being oily or with a hint of "healthy" fruit or veggie flavor. If you want to try using applesauce, pumpkin, or mashed banana instead, you are welcome to try that, but keep in mind that the flavor will change with modifications.

Nutrition