These gluten free coconut cream cupcakes are such a fun treat! The cupcakes are extra soft and topped with cream cheese frosting and a generous sprinkle of toasted coconut flakes.
I think it’s safe to say that I’ve been diving right into allll the Spring/Summer baking lately, and these gluten free coconut cupcakes have been on my to-bake list for a while.
I’ve been dreaming about a fluffy vanilla cupcake, with lots of shredded coconut mixed into the batter AND sprinkled on top. And, well, here it is.
If you are a coconut lover, or know someone who is, then you need to make these cupcakes ASAP. I think they’re such a fun bake for Spring and would be great at an Easter dinner or brunch! You can even top it off with some fun Easter candy to make them more festive.
Why You’ll Love These Coconut Cream Cupcakes…
- When I say they’re fluffy, I really mean it. I based this recipe on my classic vanilla cupcake recipe, because I swear by the texture of those. I knew I wanted to replicate that here.
- These little cupcakes are packed with coconut, between the batter itself (which includes shredded coconut AND coconut milk) and the topping. You can feel free to adjust to your taste and, if you really wanted to, you could leave off the toasted coconut on top. But really, why would you? 😉
- The cream cheese frosting pairs SO well with the coconut flavor. It’s like a match made in heaven!
What You’ll Need…
- The dry ingredients: flour + baking powder + salt.
- The fat: vegetable oil.
- The flavor: sugar + vanilla.
- For coconut cupcakes without eggs: Bob’s Red Mill Egg Replacer.
- For added moisture: coconut milk.
- Mix in: shredded coconut.
- Top it off with: cream cheese + unsalted butter + powdered sugar + toasted coconut flakes.
How To Make Coconut Cream Cupcakes From Scratch…
To make my gluten free coconut cupcakes, you will want to start by combining your dry ingredients. In a separate bowl, whisk the oil, sugar, vanilla, and egg replacer until it’s all fully combined.
Next, you will want to add the dry ingredients to the wet ingredients… but you’ll be alternating with the coconut milk. Be sure to start and end with the dry ingredients:
- Dry ingredients
- Coconut milk
- Dry ingredients
- Coconut milk
- Dry ingredients
Stir slightly in between each addition, just to make sure you’re getting everything incorporated. Once you have your cupcake batter ready to go, stir in the shredded coconut.
Fill your cupcake liners a little more than halfway full and bake on 350ºF for around 18 minutes. Cool completely before frosting.
To make my classic cream cheese frosting, beat the cream cheese and butter together until smooth and creamy. Slowly add in the powdered sugar while continuing to beat. That’s really it! Top with a generous sprinkle of coconut flakes, and you are ready to go.
Tips For Making The Best Coconut Cupcakes Without Eggs..
- When it comes to the coconut milk, I like to use organic coconut milk in my cupcakes. Just make sure the milk you are using does not contain any added sugar. You should be able to find canned coconut milk in the international foods aisle.
- The tops of your finished cupcakes may not look super smooth. That’s because of the shredded coconut that is mixed into the batter.. it adds texture! But don’t worry – the cream cheese frosting will cover it all up, anyway 🙂
- Toasting the coconut flakes could not be easier. Line a baking sheet with parchment paper and sprinkle the flakes out onto a single layer. Bake at 350ºF for just 5 minutes. You will want to keep a close eye on it, because it will toast up pretty quickly once your oven is hot, and you don’t want to burn it.
- You can spread the frosting on with a spatula or pipe it on, but note that cream cheese frosting is not as stiff as buttercream, so you may not be able to get away with more intricate designs. If you do want to try some more advanced piping, I’d recommend refrigerating the frosting for a bit first.
Coconut Cupcake Ingredient Substitutions…
- The unfrosted coconut cupcakes are vegan. For dairy-free frosting, you can try your favorite non-dairy cream cheese and butter, but I have not tested it.
- If you can’t find coconut milk or want to skip it, you should be able to substitute soy milk instead, although I have not tested this recipe that way.
- While you could technically use either sweetened or unsweetened coconut flakes, I like to use sweetened flakes in the batter and unsweetened flakes on top. I happened to have both on hand, so if you only have one or the other, that’s totally fine. I prefer sweetened flakes in the batter because they tend to be softer, and because we’re not using a whole lot of sugar, so they just add more flavor.
Did you make my coconut cream cupcakes? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Coconut Cream Cupcakes – Gluten Free, Eggless
For the cupcakes:
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup (80ml) vegetable or canola oil
- ⅔ cup (133g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 ½ teaspoons vanilla extract
- ½ cup (120ml) coconut milk
- ½ cup (40g) sweetened shredded coconut
For the cream cheese frosting:
- 8 ounces cream cheese room temperature
- 4 tablespoons (56g) unsalted butter room temperature
- 1 ½ cups (180g) powdered sugar
- 1 cup (80g) toasted coconut flakes
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- In a large bowl, whisk oil, sugar, prepared egg replacer, and vanilla.
- Add the dry ingredients into the wet ingredients in thirds, alternating with the coconut milk and making sure to start and end with dry ingredients. Stir slightly after each addition until everything is combined. Stir in the shredded coconut.
- Spoon batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
To make the frosting:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat cream cheese with the butter until smooth and creamy. Add powdered sugar and continue to mix until combined.
- To assemble cupcakes, pipe or spread frosting on top and sprinkle with toasted coconut flakes.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- To toast the coconut flakes, spread an even layer on a parchment-lined baking sheet. Toast in the oven at 350°F for 5 minutes. You can use sweetened or unsweetened coconut for the topping. I use unsweetened flakes on top, and sweetened flakes in the batter.