Man, oh man, are these fluffy, moist, and totally tasty. Super easy to make, and I was stunned of their texture being exactly the same as any other cupcake. One cannot tell the difference between these and cupcakes made with flour. Thus, why not then make the healthier cupcake, if there is no sacrifice of taste? Your body and health will thank you for it 🙂
Gluten-free/grain-free, lactose-free, and with only honey used for sweetener, these are a cupcake you can feel far better about eating!
This recipe makes about 12 cupcakes. Halve the recipe for less.
1 cup of coconut flour
1 cup of raw honey
2/3 cup of butter, softened
4 tablespoons of nondairy milk (though regular milk works too)
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of apple cider vinegar
1.5 or 2 tablespoons vanilla extract
For frosting, I used cream cheese, cocoa powder, about 1/4 cup of melted bittersweet chocolate, 1 teaspoon of vanilla extract, and maple syrup.
- Mix together the coconut flour, baking powder, and baking soda.
- Add in the eggs, honey, butter, milk, vinegar, and vanilla.
- Beat for a minute or two with an electric mixture, to work out all the lumps in the dough.
- Pour into paper cups in a muffin baking pan. Fill to just below the top.
- Bake at 350 degrees F for 15-20 minutes. Until the tops are lightly golden.
- Allow to cool completely before frosting.
To make the frosting, beat together roughly 10-12 ounces of cream cheese, about 1/3 cup of cocoa powder, roughly 1/3 cup of maple syrup, vanilla extract, and then the melted chocolate. Taste. If not sweet enough, add a bit more maple syrup. Though be careful not to add too much or the texture will get liquidy.
These cupcakes will stay good for 2-3 days, stored in an airtight container in the fridge.
I recommend allowing them to warm slightly in room temp for 10-15 minutes before eating one. Though to each, their own!