Gluten Free Coconut Cupcakes
Triple the coconut deliciousness make these homemade Gluten Free Coconut Cupcakes the ultimate treat for coconut lovers. You’ll love the moist cake, creamy filling, and fluffy frosting. This easy cupcake recipe is the perfect spring and summer dessert!
Many coconut cupcake recipes out there simply flavor the cake itself. Others might include a coconut frosting or decorate the tops with coconut. But these, my friends, are the ultimate Gluten Free Coconut Cupcakes for serious coconut lovers.
Just like my Gluten Free Coconut Cake, there is coconut in every nook and cranny of these cupcakes. The batter has coconut milk and coconut extract. They are stuffed with a creamy coconut filling. That whipped coconut frosting is like a dream. And if that’s not enough, you can load it up with sweetened coconut flakes on top.
Variations
Go chocolaty. Chocolate and coconut make a great combo, so keep the filling and frosting, but make gluten free chocolate cupcakes instead. It’s like a Mounds candy bar!
Swap the frosting. If you want to tone down that coconut flavor, try a simple vanilla frosting or tangy cream cheese frosting on top.
Use a different filling. You can put the lime in the coconut or add another citurs by filling the middle with lime, lemon, or even grapefruit curd.
Toast the coconut. For a nice toasty flavor, spread some sweetenend coconut flakes on a baking sheet and place in a 325°F over for 5-10 minutes. Stir every 3 or 4 minutes until it is lightly golden brown, then cool on the baking sheet.
Ingredients:
1/2 cup plain Greek yogurt
1/4 cup vegetable oil or melted coconut oil
1 teaspoons coconut extract
1 large egg, at room temperature
1/2 cup canned coconut milk
1 1/3 cups 1:1 gluten free baking flour, such as Bob's Red Mill or Pillsbury
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Filling
2/3 cup powdered sugar
5 Tablespoons heavy cream
1 teaspoon coconut extract
1 tablespoon sweetened shredded coconut
Frosting
5 cups powdered sugar
1/4 cup unsalted butter, softened to room temperature
3/4 cup heavy cream
1 1/2 teaspoons coconut extract
Topping
sweetened shredded coconut flakes