These grain-free raspberry coconut cupcakes are easy to make, yield a small batch and have 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. ;)
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!
For another awesome gluten-free summery cupcake, try these Gluten Free Double Chocolate Marshmallow Cupcakes from My Gluten-free Miami!
Grain-free Raspberry Coconut Cupcakes
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 cupcakes
Ingredients
- 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
- 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:
For the coconut whipped cream:
Directions
- Preheat the oven to 375°F (175°C). Line a cupcake pan with 8 cupcake liners.
- In a medium bowl, mix together the dry ingredients (almond flour through salt) and set this aside.
- In another medium bowl, mix together the coconut oil through Greek yogurt.
- Add the dry ingredients to the wet and stir just until combined.
- Put the chopped raspberries (that have been patted dry!) in the bowl that you had the dry ingredients in.
- Add the teaspoon of coconut flour and coat the raspberries in the flour.
- Fold the raspberries into the batter. Do not over mix or the resulting cupcakes will have a bad texture.
- 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.
- 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!).
- 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.
- Spread on the cupcakes and serve.
- Refrigerate in an airtight container for up to 4 days.
For the cupcakes:
For the coconut whipped cream:
Notes
- Use dairy-free coconut Greek yogurt for a dairy-free version.
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29 comments on “Raspberry Coconut Cupcakes (grain-free, gluten-free, dairy-free)” — Add one!
What is the nutritional info for this recipe?
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
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
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. :)
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?
Thanks!
Thanks for pointing that out! It’s just raspberries. :) I’ve fixed it!
Thanks, about to make them now for my mum’s birthday, I’m sure she’ll love them!
Awesome! I hope she did and that she had a happy birthday. :)
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
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. :)
Thanks Erin! I just wasn’t sure if grain free and gluten free were the same thing, thanks for clarifying!
Oooh… that’s a good point! I’ll add that to the recipe to make it clearer. Thanks! :)
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?
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. :)
Gorgeous!! I agree – cupcakes are good travelers ;) You know you’re way to my heart Erin — another grain free recipe- wahey!!
Haha. Yay! And thanks. :)
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.
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!
So much coconut and raspberry goodness happening. And they look so moist!
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
Haha. Thanks for pinning and for the nice comment! :)
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.
Why, thank you! And I agree. :)
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
Haha. Good luck with testing them all. ;) So happy that you like my goodies! :)
Oh yes! I’m all about raspberries and coconut, and together in these cupcakes sounds like my heaven. Pinned!
Thanks for pinning! :)
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.
25 pounds?! Oh my. I’m super jealous. Enjoy! :)