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Vanilla Cupcakes with Coconut Cream Frosting

Ingredients

Scale

For the cupcakes:

  • 1 1/2 cups gluten-free flour (I used the flour blend from my Healthy Breakfast eCookbook*
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup coconut oil, melted
  • 1/2 cup unsweetened almond milk
  • 1 egg
  • 1/3 cup honey
  • 1 tsp vanilla extract

For the frosting:

  • 1 can full-fat coconut milk (left in fridge for at least 1 hour-do NOT shake)**
  • 1 tbsp honey
  • optional: 1/4 cup toasted coconut flakes for garnish

Instructions

For the cupcakes:

  1. Preheat oven to 350 degrees F.
  2. Line a cupcake tin with liners or grease with non-stick spray or coconut oil.
  3. In a large bowl combine flour, baking powder and salt.
  4. In a separate bowl (or mixer) combine applesauce, coconut oil, almond milk, egg, honey and vanilla.
  5. Slowly add the dry ingredients to the wet until combined.
  6. Divide batter evenly in cupcake tin and bake for 22-25 mins or until tops have browned slightly and bounce back when pressed.
  7. Remove from oven and let cool for 20 mins before removing and allowed to cool completely on a wire rack.

For the frosting:

  1. While cupcakes are cooling open coconut milk and scoop out cream from top of can. Place in a mixer bowl and using a stand-mixer with the whisk attachment or hand-mixer, whisk for 5-10 mins or until cream has reached hard-peaks. Cream should be very stiff.
  2. Add in honey and whisk for 1 more minute.
  3. Place frosting in piping bag and pipe over cupcakes in a circular motion. OR frost cupcakes using a knife. Top with toasted coconut, if desired.
  4. Keep in a cool place or keep in fridge to last longer (will dry out slightly in the fridge).

*OR use whole-wheat flour.
**I find Thai Kitchen brand works best.

Keywords: Gluten-free vanilla cupakes