Gluten-Free Coconut Cupcakes (Dairy-Free) (Edit recipe)

Sensationally scrumptious, these easy gluten-free coconut cupcakes are soft, fluffy, and full of real coconut flavor. Topped with whipped coconut cream cheese frosting, it will be love at first bite. Bonus: the recipe can be made gluten-free, vegan, dairy-free, or just plain “regular.”

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	436
Fat:	21 g
Carbohydrates:	61 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	578 mg
Fiber:	2 g
Sugars:	45 g
Calculated per serving.

by Caked By Katie

View original recipe

Serves: 12

Ingredients

(200g) granulated sugar(200g) granulated sugar
.5 cup Kite Hill Sour Cream Alternative, (120ml) dairy-free or plain yogurt, room temperature
.5 cup Coconut Milk, (120ml) canned full-fat, room temperature
.25 cup Canola Oil, (60ml) any nuetral tasting oil
2 Eggs, large, room temperature
1 tsp Vanilla Extract
(180g) gluten-free flour 1:1 baking blend(180g) gluten-free flour 1:1 baking blend
1.5 tsp Baking Powder
1 tsp Sea Salt, fine
.5 cup Coconut, (47g) shredded
(84g) salted butter(84g) salted butter
(113g) dairy-free cream cheese(113g) dairy-free cream cheese
3 cups Powdered Sugar, (360g)
2 Tbsp Coconut Milk, (30ml) canned full-fat
1 tsp Sea Salt, fine
3 Tbsp shredded and toasted Coconut, for decor

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Coconut Cupcakes:
Preheat the oven to 350F and prepare a cupcake pan with 12 liners.
In a large mixing bowl or stand mixer, combine the granulated sugar, sour cream, coconut milk, oil, and eggs and whisk until fully combined and smooth.
Measure in the flour, baking powder, and salt and mix until just combined.
Gently fold in the shredded coconut.
Divide the batter evenly between the cupcake liners and bake for approximately 18-20 minutes or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.
Remove from the oven and allow the cupcakes to cool for 10 minutes in the pan before removing and placing on a wire rack to fully cool.
Coconut Cream Cheese Buttercream:
In a large mixing bowl or stand mixer, combine the butter and cream cheese and beat together on high speed until light and fluffy. This should take approximately 5 minutes.
Measure in the powdered sugar, coconut milk, and salt and mix on low until combined.
Turn the mixer up to high and allow it to beat for another 5 minutes.
Cupcake Assembly:
Fit a piping bag with a Wilton 1m piping tip and transfer the frosting into the bag.
Pipe a swirl on top of the cupcake starting in the center and working around and up. If the frosting feels too soft, stop what you are doing and allow it to chill in the fridge before continuing to decorate.
Place a Cocoroll on top and sprinkle on toasted shredded coconut if desired. Enjoy!
Store leftover cupcakes at room temperature in an airtight container for up to 3 days, in the fridge for up to 5 days, or frozen for up to 6 months.