Two weeks ago, if you had asked me for my favorite cupcake recipe, I wouldn’t have had an answer. I would have told you I had never made cupcakes in my life. (Did you notice my sneaky confession in this post?)
Then I met coconut flour. And everything changed.
I can’t handle heavy, sickly sweet, loaded with frosting cupcakes. They make my tongue tingle in a super awful way. Does that ever happen to you?
I can handle a tiny cupcake. I can also handle four tiny cupcakes. They just pop right into my mouth. What’s a girl to do?
The lemon glaze adds some zing to the smooth sweetness of the coconut flour. Toasted coconut sends the top over the top. If you get too excited and the cupcakes start popping into your mouth before you glaze, don’t worry. They don’t really need it. They hold their own.
You might be in shock by how moist they are (whenever I say that word I think of Friends). Applesauce is the secret.
They just happen to be oil-free. And incredibly easy.
Are you in the mood for a tea party for one? Some afternoon snacking? Get baking!
Cutest Coconut Cupcakes with Lemon Glaze
Adapted from Elana’s Pantry
Prep Time: 25 min
Cook Time: 12 min
Yield: 12 (or 13) mini cupcakes
For the Cupcakes:
- ¼ cup coconut flour
- 1 tsp plus ¼ tsp cornstarch
- 1/8 tsp salt
- ¼ tsp baking soda
- 2 large eggs
- 3 TB plus 1 tsp honey
- 2 tsp vanilla extract
- 4 TB unsweetened applesauce
- 3 TB water
- Preheat oven to 350 F. Line a mini muffin/cupcake pan with 12 paper or foil liners. Set aside.
- In a medium-sized mixing bowl, whisk together coconut flour, cornstarch, salt, and baking soda. Whisk out any lumps from the coconut flour.
- In a separate medium-sized mixing bowl, whisk together the eggs, honey, vanilla, applesauce, and water.
- Add the wet ingredients to the dry ingredients all at once and whisk to combine. The coconut flour absorbs a lot of liquid and will continue to absorb the liquid and thicken as you whisk.
- Using two teaspoons, drop the batter into the cupcake liners and fill 2/3 full. Using the back of a spoon, smooth over the tops.
- Bake for about 12 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool in the pan for 10 minutes before transferring to wire racks to completely cool before glazing.
Notes: If you find your coconut flour is absorbing too much liquid, you may need to add a little more water. I can’t vouch for the taste if you do, but I’m sure it wouldn’t make too much of a difference. These cupcakes can be a little fragile so it helps to slide a butter knife beside the liners when removing from the pan.
For the Lemon Glaze & Coconut Topping:
For the Glaze
- ½ cup plus 2 tbsp icing sugar
- 3 tsp lemon juice
For the Coconut Topping
- ¼ cup sweetened, shredded coconut
- The Glaze: In a small bowl, whisk the icing sugar and lemon juice to combine. Drop or spread over cupcakes and top with toasted coconut
- The Coconut: Place coconut in a medium skillet over medium heat and stir frequently. Remove from heat as soon as the flakes begin to turn golden brown. Toasting the coconut too long will cause it to caramelize. Sprinkle overglazed cupcakes.