Dairy Free Gluten Free Coconut Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

4.8

(30)

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Ingredients

12 servings

For the cupcakes

1 ½ cups gluten free flour blend
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp coconut extract
½ cup full-fat coconut milk, well shaken
2 tbsp sour cream
½ cup sweetened shredded coconut

For the frosting

1 cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups powdered sugar, sifted
3 tbsp full-fat coconut milk
1 tsp coconut extract
¼ tsp salt

For serving

½ cup sweetened shredded coconut, toasted (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
Whisk together the gluten free flour blend, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.

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