Raspberry Coconut Cupcakes

These grain-free raspberry coconut cupcakes are easy to make, yield a small batch and have a dairy-free option.

All this week, So… Let’s Hang Out and The Pig and Quill have been hosting a virtual potluck called So Let’s Pig Out to share some awesome potluck dishes and give you some summer potluck inspiration! Check out their pages for links to all the dishes (many are allergy friendly!) and to enter some nifty giveaways.

Raspberry Coconut Cupcakes – gluten-free, grain-free and with a dairy-free option!

I made these grain-free raspberry coconut cupcakes back in January after Mr. Texanerin had given me a few coconuts to use as props. I then made coconut everything. Raspberries were also on sale and I don’t care where they’re from – if raspberries are 99 cents a container, they’re coming home with me!

So I threw the raspberries in some cupcakes and pretended that it was summer. That’s how I roll after Christmas. Winter denial all the way! I’m happy I saved them for later because now I have something potluck appropriate to share. I’ve been taking copious amounts of baked goods away with me to work for the past few months and cupcakes always travel well. Pies are the worst. The worst! Though maybe they’d be more convenient if I had a car and weren’t carrying 15 pounds of sweets on my back and could therefore transport the pies in their heavy ceramic pie pans. Rant over. ;)

Raspberry Coconut Cupcakes – grain-freem gluten-free and with a dairy-free option!

You can’t make these with whole wheat flour so I looked around for a whole wheat coconut cupcake recipe to share with you. Only it seems like coconut cupcakes are not all that popular. Muffins, yes, but not cupcakes. These coconut cupcakes look promising! I’d use white whole wheat flour, though.

I used Greek yogurt in these but as always, you can use this dairy-free coconut Greek yogurt for a dairy-free version! Or you could make these grain-free + dairy-free coconut cupcakes and toss in some raspberries. I have no idea why I didn’t do that myself!

Gluten-free + Grain-free Raspberry Coconut Cupcakes. With a dairy-free option.

Grain-free Raspberry Coconut Cupcakes

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Rated 5.0 by 1 reader
Raspberry Coconut Cupcakes
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 cupcakes

Ingredients

    For the cupcakes:

  • 96 grams (~1 cup but please weigh!) blanched almond flour
  • 2 tablespoons (16 grams) coconut flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup (56 grams) coconut oil or unsalted butter, melted
  • 3 large eggs
  • 3 tablespoons (60 grams) honey
  • 1 tablespoon vanilla
  • 2 tablespoons plain Greek yogurt (or strawberry or vanilla)1
  • ⅔ cup (90 grams) raspberries, rinsed and patted dry with paper towels
  • 1 teaspoon coconut flour
  • For the coconut whipped cream:

  • 1 13.5 ounce (400ml) can of full-fat coconut milk that has been chilled overnight
  • 1–3 tablespoons powdered sugar, optional

Directions

    For the cupcakes:

  1. Preheat the oven to 375°F (175°C). Line a cupcake pan with 8 cupcake liners.
  2. In a medium bowl, mix together the dry ingredients (almond flour through salt) and set this aside.
  3. In another medium bowl, mix together the coconut oil through Greek yogurt.
  4. Add the dry ingredients to the wet and stir just until combined.
  5. Put the chopped strawberries (that have been patted dry!) in the bowl that you had the dry ingredients in.
  6. Add the teaspoon of coconut flour and coat the raspberries in the flour.
  7. Fold the raspberries into the batter. Do not over mix or the resulting cupcakes will have a bad texture.
  8. Bake the cupcakes for 15 - 18 minutes or until a toothpick inserted in the middle comes out clean and the cupcakes are firm to the touch. Let them cool for 5 minutes in the pan and then turn the cupcakes out onto a wire rack to cool completely.
  9. For the coconut whipped cream:

  10. Put a can of coconut milk in the refrigerator, being careful not to shake it. Let it sit overnight. Take the can out of the refrigerator and pour the liquid (it should be watery) into another container to use later (perhaps in a smoothie!).
  11. Place the remaining thick cream in a medium bowl and whip with a hand mixer until it's the consistency of regular whipped cream. Add powdered sugar to your liking, starting off with a tablespoon.
  12. Spread on the cupcakes and serve.
  13. Refrigerate in an airtight container for up to 4 days.

Notes

  1. Use dairy-free coconut Greek yogurt for a dairy-free version.

Recipe by  | www.texanerin.com

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15 comments on “Raspberry Coconut Cupcakes” — Add one!

  • Rose | The Clean Dish
    ♥♥♥♥♥
    says
    August 11, 2014 @ 1:40 am

    Gorgeous!! I agree – cupcakes are good travelers ;) You know you’re way to my heart Erin — another grain free recipe- wahey!!

    Reply
  • Jo says
    August 3, 2014 @ 9:24 am

    After making the Choc/Banana muffins which were a triumph, I thought I’d try these. They’re in the oven. After licking out the mixing bowl I think I will add some lemon zest next time. Just to lift it a little. Thanks for sharing your recipes.

    Reply
    • Erin replies to Jo
      August 3, 2014 @ 8:10 pm

      I hope you enjoyed them! And you’re right, lemon zest sounds like a good thing to add here. :) I was just a little worried that it’d be weird with the coconut but now that I think about it, lemon and coconut sounds great together. :) Thanks for the tip!

      Reply
  • Jennie @themessybakerblog says
    August 1, 2014 @ 3:45 pm

    So much coconut and raspberry goodness happening. And they look so moist!

    Reply
  • Em | the pig & quill says
    July 29, 2014 @ 1:27 am

    I pinned these so hard they didn’t know what hit ‘em. They were like WHATNOW? And I was like YEPTAKETHAT. Also, coconut cupcakes are the bestest! They should (and will, I’m sure) be a thing. Thanks for potlucking with us, Erin! xo. <3

    Reply
  • Kelly @ hidden fruits and veggies says
    July 28, 2014 @ 6:33 pm

    The inside of those cupcakes looks SO dreamy! I have no idea why coconut cupcakes aren’t the most popular thing ever, I love em.

    Reply
  • Marta @ What should I eat for breakfast today says
    July 27, 2014 @ 1:34 pm

    Since I had a chance to taste your yumminess I am going to test each one of your recipes. And I must say – cute cupcakes forms :D

    Reply
  • Rachel @ Bakerita says
    July 26, 2014 @ 5:50 pm

    Oh yes! I’m all about raspberries and coconut, and together in these cupcakes sounds like my heaven. Pinned!

    Reply
  • Elaine says
    July 26, 2014 @ 3:59 pm

    This recipe sounds special enough to be a birthday cake! I just picked 25 pounds of raspberries so here’s one option for me. Thanks for sharing.

    Reply
    • Erin replies to Elaine
      July 29, 2014 @ 12:02 pm

      25 pounds?! Oh my. I’m super jealous. Enjoy! :)

      Reply

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