Raspberry Coconut Cupcakes (grain-free, gluten-free, dairy-free)

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

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-free, 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.

For another awesome gluten-free summery cupcake, try these Gluten Free Double Chocolate Marshmallow Cupcakes from My Gluten-free Miami! These vegan gluten-free cupcakes also look great.

Grain-free Raspberry Coconut Cupcakes

Rated 5.0 by 1 reader
Raspberry Coconut Cupcakes (grain-free, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 cupcakes


    For the cupcakes:

  • 96 grams (~1 cup but please weigh!) blanched almond flour
  • 2 tablespoons (16 grams) coconut flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 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 vanilla)1
  • 2/3 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


    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 raspberries (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.


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

Recipe by  | www.texanerin.com

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37 comments on “Raspberry Coconut Cupcakes (grain-free, gluten-free, dairy-free)” — Add one!

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  • Pat says
    February 20, 2020 @ 1:17 am

    My husband and I converted to Paleo recently and I wanted to serve a Paleo sweet treat for Valentines so I tried your recipe. To say the least, the results were super Yummy! Also, they were easy to prepare and I appreciate the weights in grams as that was what I was used to. My daughter and her hubby loved them so much I had to make a second batch the next day!! Thanks again Erin

    • Erin replies to Pat
      February 21, 2020 @ 5:43 am

      You’re welcome! I’m really glad that your family liked them so much that you had to make a second batch the next day. This recipe gets so little feedback I was starting to wonder if they’re just no good and I was crazy when posting. ;) Since you said you’re new to paleo eating, I can highly recommend these paleo chocolate chip cookies or really any of my paleo desserts. Thanks a bunch for your comment! :)

  • Donna says
    February 11, 2020 @ 10:02 pm

    Well I’m making these with a student and no where does it say when to add eggs and the batter was thick. So I whipped them up and added let’s see how they turn out???

    • Erin replies to Donna
      February 13, 2020 @ 12:59 pm

      The eggs are referred to in Step 3. “In another medium bowl, mix together the coconut oil through Greek yogurt.” That includes the eggs. :) I hope that they turned out well!

  • Trina says
    July 22, 2018 @ 5:30 pm

    Would these freeze well? Looking for make ahead recipes, thank you

    • Erin replies to Trina
      July 22, 2018 @ 9:22 pm

      I haven’t tried it but I’m guessing they might be a little soggy after defrosting. Sorry about that!

  • Debbie says
    January 29, 2018 @ 8:47 pm

    These look awesome! Do you have any suggestions for replacing the eggs to make these vegan?

    • Erin replies to Debbie
      January 30, 2018 @ 7:39 pm

      Thanks! I normally like to use chia eggs but not in grain-free cake or muffin recipes (though cookies are fine!). So I’m not too hopeful that an egg replacer would work in these. Sorry about that!

  • Nicole O'Brien says
    September 18, 2017 @ 6:55 pm

    What is the nutritional info for this recipe?

    • Erin replies to Nicole O’Brien
      September 21, 2017 @ 9:19 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

  • Sandra says
    August 27, 2017 @ 3:11 am

    In the directions it says to fold raspberries into batter then add to pan. Do the raspberries sink or do they actually stay within the cupcake? In the picture they look filled not like they are baked throughout the whole cupcake. Thanks in advance. We can’t wait to make these. They look delicious

    • Erin replies to Sandra
      August 27, 2017 @ 10:16 pm

      I’m not sure what you mean by, “They look filled not like they are baked throughout the whole cupcake.” The cupcakes aren’t filled – I folded the raspberries into the batter and then baked. The raspberries didn’t sink. :)

  • Michelle says
    February 15, 2017 @ 9:24 pm

    Just checking, the method says to add strawberries but they’re not listed in the ingredients, is it a typo or are there strawberries and raspberries or just raspberries?

    • Erin replies to Michelle
      February 15, 2017 @ 9:53 pm

      Thanks for pointing that out! It’s just raspberries. :) I’ve fixed it!

      • Michelle replies to Erin
        February 17, 2017 @ 4:46 am

        Thanks, about to make them now for my mum’s birthday, I’m sure she’ll love them!

        • Erin replies to Michelle
          February 18, 2017 @ 9:52 pm

          Awesome! I hope she did and that she had a happy birthday. :)

  • Kari Atol says
    August 18, 2015 @ 6:16 pm

    Hello Erin!

    I want to make these for a gluten intolerant friend. Are these gluten free? The tag says so but I want to make sure!
    thanks for posting such a yummy looking recipe!

    Cheers, Kari

    • Erin replies to Kari Atol
      August 18, 2015 @ 6:19 pm

      Hi, Kari! They are indeed gluten-free. :) Just make sure your ingredients are gluten-free. Some brands of baking powder may have some gluten in them so check first! I hope you’ll both enjoy the cupcakes. :)

      • Kari Atol replies to Erin
        August 19, 2015 @ 3:45 pm

        Thanks Erin! I just wasn’t sure if grain free and gluten free were the same thing, thanks for clarifying!

        • Erin replies to Kari Atol
          August 19, 2015 @ 3:46 pm

          Oooh… that’s a good point! I’ll add that to the recipe to make it clearer. Thanks! :)

  • Lisa says
    February 24, 2015 @ 2:10 am

    This recipe looks amazing and I want to try making it for my gluten free sister. BUT, where can I find full fat cans of coconut milk? I’m finding 15 oz cans of cream of coconut (like you use for drink mixers) or cartons of coconut milk (like the almond milk counterparts). Will either of these work?

    • Erin replies to Lisa
      February 24, 2015 @ 4:22 pm

      I’m not sure but I don’t think either of those will work. The coconut milk in the cartons isn’t thick and fatty enough and the cream of coconut is probably way too thick and fatty. The canned coconut milk should be pretty easy to find, though! Check the Asian section of your grocery store. I’ve never not found it there! I hope that helps. :)

  • Rose | The Clean Dish
    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!!

  • 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.

    • 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!

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

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

  • 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

  • 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.

  • 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

  • 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!

  • 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.

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

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


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