Gluten Free Coconut Cupcakes

These cupcakes are the kind of treat that makes people forget to ask about the ingredients — they're soft, fragrant, and topped with a cloud of coconut buttercream that's genuinely hard to stop eating. Full-fat coconut milk and a spoonful of sour cream keep the crumb tender and moist, which is exactly the texture that can be tricky to nail when baking without wheat flour. The gluten free flour blend steps in seamlessly, and the alternating addition method in the batter ensures everything comes together smooth without overworking the mix. Coconut extract layered into both the cake and the frosting means the flavor runs deep rather than just sitting on the surface. A handful of sweetened shredded coconut folded into the batter adds little pockets of chew, and a finish of toasted coconut on top gives each cupcake a gorgeous, bakery-worthy look. The recipe makes an even dozen, so it's perfectly sized for a birthday, a bake sale, or just a weekend project that earns serious compliments.

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