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Coconuts come from what is referred to as the "tree of life" because if you're stranded on a deserted island with a palm tree filled with coconuts, you'll be able to get food, water, and essential vitamins needed to survive. Another important thing you need to stay in is Coconut Cupcakes. Moist, naturally sweet, and packed full of tropical toasted coconut flavors as well as they're gluten-free, survival just got even better.
They are made with almond and coconut flour, eggs, baking soda, shredded toasted coconut, coconut sugar, coconut oil, and coconut milk and topped with a piece of whipped cream cheese and coconut icing. There is a lot of coconut happening in one little cake!
Can you freeze coconut cupcakes?
Yes, you can freeze cupcakes. However, it's recommended not to freeze them with the icing, as the icing will lose its fluffy texture and will be slightly grainy in texture. Best to pull out your cupcakes a few hours before eating them and whip up a fresh batch of icing to top them off.
How do I get my cupcakes to rise higher?
The first step to ensure you have perfectly risen cupcakes is to measure all your ingredients carefully, especially the leaving agents such as baking soda. The second step is not to overmix the batter, mixing it just enough to incorporate the elements. Over mixing will cause your cupcakes to be flat as all the air mixed in will disappear. The third step is oven temperature, and positioning of your cupcake tray, the recommended temperature for baking is 350F with your cupcakes in the center of the oven.
Why do my cupcakes go flat?
Cupcakes will go flat for a few reasons, the ingredients weren't measured correctly, the batter was over-mixed, there wasn't enough batter in the muffin cup, or the oven temperature wasn't set at the correct number. Sometimes, especially for gas ovens, they need to be professionally calibrated and serviced. For example, if you're putting the temperature at the recommended setting and your food is either over or undone, this could be a sign that your oven needs to be looked at.
What makes cupcakes dense and moist?
To achieve moist cupcakes, it all comes down to ingredients and timing. Oil instead of butter in a cupcake or cake will produce more moisture. Although butter is tasty, it's also made up of a lot of water. Oil is 100% fat adding moisture to your baked goods, which won't make them soggy. Brown sugar can also add in more moisture due to its sticky molasses. Try using brown sugar instead of granulated sugar in your recipes. If the cupcakes are overbaked, they lose water, causing them to be dry and dense. Using a toothpick to check the doneness is a fail-proof way to know when cupcakes are done without overbaking them.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Serves
6 Cupcakes
Ingredients
Coconut Cupcakes
- 1 cup Almond Flour, fine ground
- 1/4 cup Coconut Flour
- 1/4 cup Unsweetened Shredded Coconut, toasted
- 1/4 teaspoon Baking Soda
- 1/4 cup Coconut Sugar
- 1/8 teaspoon Sea Salt
- 1/2 cup Unsweetened Coconut Milk
- 2 large Eggs, room temperature
- 4 tablespoons Coconut Oil, melted
Coconut Cream Cheese Frosting
- 8 ounces Cream Cheese, room temperature
- 1/2 cup Icing Sugar Substitute
- 1/4 cup Unsweetened Coconut Milk
- 1/4 cup Unsweetened Shredded Coconut, toasted
Instructions
Coconut Cupcakes
Add the coconut and almond flour, toasted shredded coconut, baking soda, salt and coconut sugar to a large mixing bowl. Use a whisk to mix all the ingredients together.
Using a separate bowl, whisk together the eggs, coconut milk and coconut oil.
Add the wet ingredients to the dry ingredients using a spatula to incorporate everything together without over mixing.
Fill each lined muffin cup 3/4s full of batter until all the cups are filled.
Bake in the center of the oven for 25-30 minutes, checking them with a toothpick in the middle of the cupcake. When it comes out clean, they're done.
Let the cupcakes cool completely on a cooling rack before adding the frosting.
Coconut Cream Cheese Frosting
Place the softened cream cheese into a large bowl, use a hand mixer to whip the cream cheese on a low setting for 1 minute. If you don't have a hand mixture, a whisk and some elbow grease can be substituted.
Add the icing sugar substitute and milk to the cream cheese and whip again for 1 minute on medium speed until the icing is light and fluffy.
Add the icing into a piping bag fitted with your favorite tip and frost each cupcake.
Garnish the cupcakes with some toasted coconut on top and enjoy!
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