Low Histamine Coconut Cupcakes with Vanilla Buttercream

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Low Histamine Coconut Cupcakes with Vanilla Buttercream

Fluffy, fragrant, and genuinely festive, these coconut cupcakes are the kind of treat that makes a whole batch of twelve disappear fast. The batter leans on full-fat coconut milk and unsweetened shredded coconut for natural sweetness and moisture, keeping the ingredient list clean and straightforward. For anyone navigating a low-histamine approach, baked goods can feel like a minefield of fermented, aged, or processed additives — but every ingredient here is fresh and unfussy, with no vinegar, no yeast-based flavoring, and no suspicious preservatives hiding in the mix. Pasteurized eggs go in one at a time for a tender, even crumb, and pure vanilla extract brings warmth without any of the shortcuts that can sneak unwanted compounds into your dessert. The vanilla buttercream is whipped to a cloud-like finish using more coconut milk and sifted powdered sugar, so it pipes beautifully and tastes like something from a proper bakery. A scatter of optional toasted coconut on top adds a little crunch and makes them look stunning on a plate. These are best served the same day, which honestly won't be a problem.

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Ingredients

12 servings

For the cupcakes

1 cup all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg H-E-B Organics Unbleached All Purpose Flour
True Goodness Organic All Purpose Flour
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½ cup unsweetened shredded coconut
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup (1 stick) unsalted butter, softened
3 pasteurized large eggs, room temperature
½ cup full-fat coconut milk, well shaken
1 tsp pure vanilla extract

For the buttercream

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar, sifted
3 tbsp full-fat coconut milk
1 ½ tsp pure vanilla extract
1 pinch salt

For serving

2 tbsp unsweetened shredded coconut, toasted (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt until evenly combined. Set aside.

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