Healthy Coconut Cupcakes Recipe – Step by Step Guide: These healthy coconut cupcakes are paleo, gluten free, vegan, and dairy free, yet taste like a decadent coconut cake that’s the perfect springtime dessert! Easy and deliciously sweet!
Vanilla Coconut Cupcakes:
- 1 cup Japanese sweet potato, 1 large, baked and skin removed
- 3/4 cup coconut flour
- 1/2 cup melted coconut butter
- 1 cup coconut milk, full fat
- 2 tbsp ground flax seed, mixed with 1/4 cup water
- 1 tsp vanilla extract
- 2/3 cup desiccated coconut
- 1/3 cup maple syrup
- 1/4 tsp sea salt
- 1 tbsp baking powder, or paleo baking powder
- 2 tsp baking soda
Coconut Vegan Buttercream Frosting:
- 16 oz raw cashews, soaked
- 1/4–1/3 cup coconut milk, full fat
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Instructions
Vanilla Coconut Cupcakes:
Preheat oven to 375F and line a 12-pan cupcake tin with cupcake liners.
In a large food processor, puree sweet potato.
Add in remaining cupcake ingredients except for desiccated and blend until a thick batter.
Fold in desiccated coconut.
Spoon batter into cupcake liners.
Bake in the oven for 35-45 minutes or until toothpick comes out clean.
Let cool before frosting.
Coconut Vegan Buttercream Frosting:
Blend cashews in a large food processor until smooth.
Add in coconut cream, vanilla, and maple syrup.
Blend until smooth.
Spoon into large piping bag and frost each cupcake.
Store remaining frosting in a large sealed container in the fridge.
