Monday, June 30, 2014

GF/DF/Grain Free Vanilla Cupcakes With Coconut Whipped Cream

I never make cupcakes and not for any particular reason. So when trying to decide what I wanted to whip up for dessert for the upcoming Fourth of July holiday I thought why not cupcakes. Not only are they quick to make, but they are also versatile as they can be decorated for whatever occasion it happens to be. These Vanilla Cupcakes are made with coconut flour and have an amazing texture. Additionally, as an added bonus, they are gluten free, grain free and dairy free. They are simple and easy to make as well, so go ahead and make up a batch and decorate them for your holiday treat as well!

GF/DF/Grain Free Vanilla Cupcakes

Recipe: Yields 8 cupcakes


Vanilla Cupcakes
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs 
  • 1/2 cup honey
  • 1/3 cup coconut oil, melted 
  • 2 tablespoons nondairy milk of choice
  • 2 teaspoons vanilla extract 
Coconut Whipped Cream With Paleo Option:
  • 1 13.5 ounce can of coconut milk
  • 1 to 3 tablespoons powdered sugar  Note: Replace powdered sugar with a little honey for paleo option.
  1. Preheat oven to 350 degrees.
  2. Line 8 muffin cups with cupcake liners. 
  3. In a large bowl, whisk the coconut flour, baking powder, and salt until blended. Whisk in the eggs, honey, coconut oil, non dairy milk, and vanilla until completely blended and smooth.
  4. Divide the batter equally among the prepared muffin cups.
  5. Bake in preheated oven for 18 to 22 minutes or until golden and a toothpick inserted in the center comes out clean.
  6. Transfer baking tin to wire rack and cool 10 minutes.
  7. Carefully remove the cupcakes from the tin and place on wire rack; cool completely.
  8. For the coconut whipped cream, put a can of coconut milk in the refrigerator, being careful not to shake it. Let it sit overnight. Take the can out of the refrigerator and pour the liquid (it should be watery) into another container for a later use.
  9. Place the remaining thick cream in a medium bowl and whip with a hand mixer until it is the consistency of regular whipped cream. Add powdered sugar to your liking, adding more to taste. Spread on the cooled cupcakes. Decorate and enjoy!
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This recipe was shared at: Allergy-Free Wednesday, 
This recipe was shared at : Full Plate Thursday, 
This recipe was shared at Gluten Free Wednesday's :


  1. Oooh I want that coconut whipped cream!

    1. Thanks so much for visiting my blog! I think you will really love the coconut cream!
      Best, Phyllis

  2. I've been looking for a gf cupcake recipe that doesn't use a bunch of gf flour blends. This is it!! Thank you for sharing! I found your blog through the Gluten Free & DIY Tuesday link up. :-)

    1. Julie, thanks for stopping by. Enjoy the cupcakes! Happy 4th of July weekend!
      Best, Phyllis

  3. This looks so great and made for everyone to eat. Thanks for linking up at Wonderful Wed Blog Hop. Carrie, A Mother's Shadow

    1. Carrie, thanks for visiting my blog. So happy to have found "Wonderful Wednesday Blog Hop". Have a great July 4th holiday!

  4. I'm a huge cupcake fan as you probably know, and these cupcakes look wonderful! :) Have a great 4th of July weekend!

  5. Thanks Carol for stopping by! I visit your site often and love all your wonderful gf recipes! The very best to you and happy July 4th holiday as well!

  6. Where did you get the flags you have on the cupcakes?

  7. Thanks so much for stopping by my blog. The flags came from my local party store. Happy 4th of July Weekend!

  8. Help! My cupcakes were a disaster. They turned into little oil blobs, rather than looking like your picture. I used Bob's Red Mill coconut flour, Louana coconut oil, EnerG egg replacement and Almond Breeze milk. I think I followed your directions exactly, although 1/2 cup flour to 1/3 cup oil seemed like a lot of oil. Any ideas what I could have done wrong? Thanks very much. Best, Lois

  9. Hi there, Instead of the EnerGIf which I have not tried try making an 'egg' out of chia seeds and hot water. Simply soak one tablespoon of chia seeds with three tablespoons of hot water ( per egg substitute). Let sit and cool until it forms a 'gel'. Additionally,once you've mixed in the coconut flour, let the mixture sit for 10 minutes or so to allow the coconut flour to absorb the liquid. Hope this helps.
    Best and Happy 4th of July!

  10. What a great Cupcake to celebrate the day! Hope you have had a great weekend and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  11. I have everything I need to make these - yay! I google+ and pinned it. #ticklemytastebuds