Gluten-Free Tropical Coconut Mini-Cupcakes Recipe

Gluten-Free Tropical Coconut Mini Cupcakes

Coconut flour can be tricky to bake with—I had to consult my gluten-free baking guru Betty Underground to get these cupcakes just right. They’re wonderfully moist and full of the tropical flavors of fresh pineapple, mango, and toasted coconut. You can also make them full-size or into mini loaves—just up your bake time and make sure to do the toothpick test before you pull them out.

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Gluten-Free Tropical Coconut Mini Cupcakes


Yield: 4 dozen mini cupcakes

Cook Time: 30 minutes

Ingredients:

  • 5 eggs
  • 1/2 cup raw sugar
  • 1/2 cup coconut oil
  • 1 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large mango, pitted and chopped
  • 1 cup fresh pineapple, chopped
  • 1/2 cup unsweetened coconut chips (or shredded coconut), plus more for garnish

Directions:

  1. Preheat oven to 375˚F. Line a mini muffin pan with mini muffin liners.
  2. Cream together eggs, sugar, and coconut oil in a large bowl until smooth.
  3. In a separate medium bowl, combine coconut flour, baking powder, and salt; stir well. Add to egg mixture; mix until smooth.
  4. Add mango, pineapple, and coconut chips to mixture; fold in. Spoon batter into liners and top with additional coconut chips. Press chips lightly into batter to prevent them from falling over the sides.
  5. Bake about 15 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes before removing to a rack to cool completely. Store leftovers in an air-tight container