Vanilla Coconut Cupcakes & Frosting

What a beautiful day to get your taste buds pumped for something coconutty.

I love coconut ~ And if you didn't already know, I love cupcakes as well. These are truly and supremely the epitome of coconut desserts, so prepare for wonderful!

This is a recipe that a good friend shared, who made these perfect in my opinion. I mean, I could not really offer any critiques because they were amazing. I mean look at them! ^ up there ^

I had to know what she did! We both swap gluten free ideas, and this is just one of those that you cannot pass up getting a recipe for.

These vanilla coconut cupcakes are sweet, flavor filled, and have the most lovely texture.

I felt elegant eating these - I don't know, its just something about coconuts that makes everything elegant!


1 box Hodgesmills Gluten Free Yellow Cake Mix
1/2 - 2/3 cup shredded coconut, mixed in
3-4 tbsp cane sugar
1 tsp baking powder
1/4 tsp guar gum
1 cup coconut milk
3-4 egg replacer "eggs"
1/2 cup canola oil or melted coconut oil
1/2 to 1 tbsp vanilla extract
2 tsp apple cider vinegar


3 cups powdered sugar
1 cup coconut oil (solid, room temperature)
3-5 Tbsp coconut milk
1 tsp vanilla extract
1 cup coconut shreds


Preheat the oven to 350 degrees F. while you line a 12 cup baking pan with a dozen cupcake (muffin) liners.

In a large bowl, mix together well the cake mix, shredded coconut, cane sugar, baking powder, and guar gum.

In a second large bowl, mix together the egg replacer, melted coconut oil, vanilla, and cider vinegar.

Add the second bowl to the first large bowl, and mix everything together well. This is your cupcake batter.

Now, carefully fill the cupcake liners with the batter.

Once you have completed this (balancing, almost) task, place the cupcakes in the oven to bake for 18 to 23 minutes.

Once they are complete, remove them from the oven and allow them to cool before frosting them.

For the Frosting:
To make the frosting, beat the coconut oil gently until smooth.

When it is smooth, add the powdered sugar, vanilla, and about two tablespoons of the coconut milk.

Mix this all together (you can use an electric stand mixer on low), until it has a frosting consistency. Add more coconut milk by the tablespoon until you reach the desired consistency.

The frosting should be fluffy, not flat.

Finally, add the coconut shreds to the top of each cupcake after they are frosted, for an elegant, coconutty look :) ~Bella

1 comment:

Anonymous said...

These sounds so good! I'm just beginning to switch our family to a more healthy way of eating (gluten free, organic, raw, etc), the most difficult part is that I love to bake and my whole family loves to eat baked goods. This gives me encouragement!

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