If you’re a coconut lover, you need to make these amazing gluten free coconut cupcakes. They’re moist and loaded with real coconut flavor inside and out!
Some of the links in this post are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase.
I never have to ask my dad what dessert he wants on his birthday or Father’s Day. I always know the answer will be anything with coconut. He’s a coconut lover and I don’t blame him one bit because so am I! I remember growing up and my mom making birthday cakes for me and my sisters. Mine were always covered in coconut. And they were sooooo good! If you want to get a taste of what her cakes were like, check out my Easter Bunny coconut cake recipe.
This time, I’m making portable coconut goodness with these gluten free coconut cupcakes for Father’s Day. I wanted my dad to have his favorite cupcakes and then I’ll make Scott his favorite, too (which are my gluten free Mexican chocolate cupcakes)!
Making Gluten Free Coconut Cupcakes
I really wanted an in-your-face coconut flavor with these cupcakes and no artificial flavoring. So there’s real coconut flavor in every component.
- Granulated sugar
- Coconut oil (unrefined)
- Sour cream
- Vanilla extract or vanilla bean paste
- Kim’s all purpose gluten free flour blend
- Baking powder
- Whole milk
Mix the granulated sugar, melted coconut oil, and eggs until well combined. Add the sour cream and vanilla and blend. Whisk together the dry ingredients and alternate adding these with the milk in two additions each. Pour batter into muffin tins lined with paper cupcake liners. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Coconut oil (unrefined)
- Powdered sugar
Using the whisk attachment, whip the solid coconut oil until smooth. Add the butter and continue whisking to combine. Slowly add the powdered sugar. Mix to combine and then turn up the speed and beat for 3 minutes, or until lighter in color and texture.
Gluten Free Coconut Cupcakes FAQs
Can I Use All Coconut Oil and No Butter in the Frosting?
I don’t think that would work because the frosting would be rather runny. If you want it to be dairy free, however, you could use vegetable shortening in place of the butter.
Can I Substitute Another Oil for the Coconut Oil in the Cake?
Yes, you can use another flavorless oil, such as vegetable or canola oil. The cake part of your cupcake won’t taste like coconut, but you can make up for it in the frosting and shredded coconut. You can also add a tiny amount of coconut extract to the batter. Just don’t overdo it or it will taste artificial.
How to Frost and Roll in Coconut
If you have a cookie scoop, this is one of the easiest methods for frosting cupcakes. Using a large cookie scoop (like this one), drop a scoop full of frosting onto the top of the cupcake. Fill a bowl with shredded coconut and invert the cupcake into the coconut. Roll it around, pressing gently to adhere the coconut to the frosting. And that’s it!!
Give these gluten free coconut cupcakes to the coconut lover in your life. They will thank you tremendously!
Gluten Free Coconut Cupcakes
- 2⅓ cups (466 g) granulated sugar
- 1 cup (240 ml) melted unrefined coconut oil
- 4 large eggs, at room temperature
- ¾ cup (170 g) sour cream, at room temperature
- 1 tbsp vanilla extract
- 2¼ cups plus 2 tbsp (333 g) Kim's gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 2½ tsp baking powder
- 1 tsp kosher salt
- 1 cup (240 ml) whole milk, at room temperature
- ½ cup (113 g) unrefined coconut oil, at room temperature
- 3 cups (680 g) butter, at room temperature
- 6 cups (680 g) powdered sugar
Bake the Cupcakes
- Preheat oven to 350°F. Line two muffin tins with paper cupcake liners and set aside.
- Beat granulated sugar and melted coconut oil until well combined. Add the eggs, sour cream, and vanilla and continue beating to incorporate, 1-2 minutes.
- Whisk together the flour blend, baking powder, and salt in a medium bowl. Alternate adding the dry ingredients with the milk in two stages, beating just until combined.
- Fill cupcake liners ¾ full with batter and bake cupcakes for 25-30 minutes, or until toothpick inserted into center comes out clean.
- Cool completely on wire rack.
Make the Frosting
- Using the whisk attachment, whip the coconut oil on medium speed until smooth. Add the butter and continue whipping on medium until well combined. Slowly add the powdered sugar on low speed until incorporated.
- Increase the speed to medium and whip until lighter in both color and texture, 2-3 minutes.
Dip the Cupcakes in Shredded Coconut
- Pour coconut into medium bowl. Scoop frosting onto tops of cooled cupcakes using a large cookie scoop. Invert each cupcake onto coconut in bowl and turn and press lightly to adhere the coconut to the frosting.