Low Sodium Paleo Coconut Flour Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

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Ingredients

12 servings

For the cupcakes

½ cup coconut flour, sifted
Bob's Red Mill Organic Coconut Flour - 16 Oz Pillsbury Gluten Free Best Organic Coconut Flour Nutiva Coconut Flour 1 Lb Now Foods Organic Coconut Flour - 16 oz Bag Simple Truth Organic Gluten Free Coconut Flour
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¼ tsp baking soda
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 large eggs
⅓ cup maple syrup
⅓ cup coconut oil, melted and cooled
¼ cup full-fat coconut milk
1 tsp pure vanilla extract
1 tsp apple cider vinegar
⅓ cup unsweetened shredded coconut

For the frosting

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
3 tbsp maple syrup
½ tsp pure vanilla extract

For serving

2 tbsp unsweetened shredded coconut, toasted (optional)

Instructions

1
The night before baking, place 2 cans of full-fat coconut milk in the refrigerator upright so the cream separates from the liquid. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2
In a medium bowl, whisk together the sifted coconut flour, baking soda, and salt until evenly combined.

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