Gluten Free Coconut Key Lime Cupcakes

You would never know that these are gluten free coconut key lime cupcakes. They have a dreamy consistency that will melt in your mouth and are very addictive. The cupcakes can be made with or without the icing because both versions are fabulous and effortlessly scrumptious


3 large eggs, room temperature
½ cup melted coconut oil
1/3 cup pure maple syrup
1/3 cup coconut milk (not canned)
1 Tbsp. fresh lime juice
½ cup coconut flour
1/3 cup unsweetened shredded coconut
½ teaspoon Himalayan pink salt
½ teaspoon baking soda
1 cup heavy cream or for dairy-free option use coconut cream
1/3 cup pure maple syrup
1 tsp. vanilla extract
Zest of 1 lime


Preheat oven to 350 F and line cupcake pan with paper liners
In a medium bowl using a hand blender, mix eggs, coconut oil, maple syrup, coconut milk and lime juice
Blend in coconut flour, shredded coconut, salt and baking soda
Spoon cupcake batter into each cupcake liner about ¾ way up and bake for 20 – 25 minutes
In a large bowl, whip the cream, maple syrup, vanilla and lime zest with a hand held mixer until cream forms soft peaks
Frost cooled cupcakes with icing

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