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Gluten Free Coconut Key Lime Cupcakes

Published: July 11, 2016 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 20 - 25 Minutes
Gluten Free Coconut Key Lime Cupcakes
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Average Rating: 5 | Rated By: 1 users

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

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Ingredients

  • 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
  • FOR THE ICING
  • 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

    • Instructions

  • 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
  • FOR THE ICING
  • 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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