Coconut Vanilla Cupcakes with Greek Yogurt Frosting

coconut flour gluten free cupcakes


 Have you ever tried baking with coconut flour? This was my first attempt and the results were delicious!  I can’t say I’m surprised.  I mean I’m already a fan of all the other things made out of coconuts these days, like coconut oil, water, and butter just to name a few.  Replacing regular flour with coconut flour is a great way to make something gluten free, although it will change the flavor and texture a bit.  I decided to go with greek yogurt frosting because I have been wanting to try it out after seeing it on Pinterest and I felt like I couldn’t just put something totally bad for you on top of hat was already a pretty healthy dessert.  These Coconut Vanilla Cupcakes were so good and healthy enough that you can convince yourself they are ok to have for breakfast :)I almost forgot to tell you! These cupcakes also have flax seeds in them! I always try to throw flax in baking recipes when I can and these cupcakes seemed like the perfect candidates!  It doesn’t change the flavor much.  Maybe just a little nuttier?  I don’t know if that’s the right word but flax can easily be left out, I just thought it would be a nice healthy touch 🙂


– 1/2 cup plus 2 tablespoons coconut flour
– 4 eggs
– 2 egg whites
– 1/2 cup cane sugar
– 1 cup coconut milk
– 2 teaspoons vanilla extract
– 1/2 teaspoon baking soda
– 1 1/2 tablespoons ground flax seed (optional)

– 1 cup plain Greek yogurt
– 2 teaspoons vanilla extract
– 1/2 cup powdered sugar


1. Preheat oven to 350 degrees and line a cupcake tin (12 capacity) or grease it with coconut oil.  After making these with the liners, I would use coconut oil instead next time.  These cupcakes stuck a little bit with the liners.
2. Combine all ingredients in a bowl and mix until well combined.
3. Spoon/scoop equal amounts of batter into the cupcake tin.
4.  Bake for about 30 minutes, or until the tops are firm and slightly browned.
5.  Remove from oven and let cool.
6.  Meanwhile, whisk all frosting ingredients together until they form a nice creamy frosting.  Spoon frosting into Ziploc or frosting bag and frost cupcakes when cool.  Optional:  Sprinkle shredded coconut on top!
Enjoy 🙂

Recipe adapted from The Wanna Be Chef


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