Coconut cupcakes

Crazy Coconut Cupcakes

These vanilla cupcakes with coconut-pecan filling are great gluten-free desserts. They are easy to make and oh-so delicious. To frost them, you can also use the same recipe for the filling or even the same icing used on sugar cookies. 


  • 1/2 C. plus 2 Tbs. coconut flour
  • 1/2 tsp. sea salt
  • 1/4 tsp. baking soda
  • 4 lg. eggs
  • 1/3 C. grapeseed oil
  • 1/2 C. agave nectar
  • 1 Tbs. vanilla extract

For Coconut-Pecan Filling:

  • 1 C. granulated sugar or packed brown sugar
  • 1/2 C. butter or margarine
  • 1 C. evaporated milk
  • 1 tsp. vanilla
  • 3 lg. egg yolks
  • 1 1/3 C. flaked coconut
  • 1 C. chopped pecans


  1. In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
  2. Stir in coconut and pecans.
  3. Cool about 30 minutes, beating occasionally with spoon, until spreadable.
  4. Scoop small amounts into cupcake liners for the cupcake filling.
  5. Preheat the oven to 350 degrees.
  6. Line 9 muffin cups with paper liners.
  7. In a large bowl, combine the coconut flour, salt and baking soda.
  8. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar and vanilla extract.

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